A line cook thaws a frozen fish fillet in the microwave during a rush. What must happen next?
a.The fillet may be returned to the cooler, then cooked later that same day
b.The fillet must rest at room temperature for 2 minutes before it is cooked
c.The fillet must be cooked immediately after thawing, with no delay
d.The fillet must be rinsed under running water at 70°F before it is cooked
解析
Microwave thawing partially heats the food and can bring portions of it into the temperature danger zone. Food thawed in a microwave must therefore move directly into the cooking process, with no holding, storage, rinsing, or resting in between. The 2-minute standing time belongs to microwave cooking of raw animal foods, not to microwave thawing.
法律依据: FDA Food Code §3-501.13免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- When thawing frozen shrimp under running water, what is the maximum water temperature allowed?
- A manager wants tomorrow's frozen pork loins thawed with the least food safety risk and no active monitoring. Which method should the manager choose?
- A cook drops frozen breaded chicken tenders directly into the fryer without thawing them first. What should the manager tell the cook?
- During a morning walkthrough, a manager finds a pan of frozen ground turkey thawing on a dry prep counter at room temperature. What is the primary reason this practice is prohibited?
- Why should a manager train staff to prep chicken salad in small batches instead of pulling all the ingredients out at once?
- A prep cook needs to portion 40 pounds of raw fish for the dinner service. Which approach shows correct small-batch prep?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对