备制与烹饪第 168 / 320 题
A prep cook needs to portion 40 pounds of raw fish for the dinner service. Which approach shows correct small-batch prep?
a.Bring all 40 pounds to the prep table, portion everything, then return it to the cooler
b.Portion the fish next to the cookline so it can go straight to the grill
c.Remove only as much fish as can be portioned quickly, keep the rest in the cooler, and return each finished batch to refrigeration right away
d.Portion the fish in the walk-in cooler doorway so it stays partially chilled
解析
Correct small-batch prep keeps most of the product at 41°F or lower while only a workable amount is on the table. Each finished batch goes back to refrigeration immediately, so no portion accumulates significant time in the temperature danger zone.
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