备制与烹饪第 189 / 320 题
A catering kitchen must cool a 15-pound cooked brisket for tomorrow's event. Which step will help it cool fastest?
a.Wrap the whole brisket tightly in foil and refrigerate it
b.Let the whole brisket sit at room temperature for an hour before refrigerating
c.Cut the brisket into smaller pieces before refrigerating so heat can escape from more surfaces
d.Place the whole brisket directly on the cooler floor where air is coldest
解析
Cutting large dense items into smaller portions is an approved way to speed cooling because heat escapes through the newly exposed surfaces. A whole wrapped brisket would hold heat in its core well beyond the 2-hour first-stage limit.
法律依据: FDA Food Code §3-501.15免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- What is an ice paddle and how is it used in cooling?
- Which practice will most likely cause a batch of hot rice to FAIL its cooling time limits?
- A recipe for chicken tortilla soup calls for 2 gallons of water. How can the cook use this recipe detail to speed up cooling?
- At 1:00 p.m. a cook pans hot fried rice into shallow pans and puts it in the walk-in. At 3:00 p.m. it reads 68°F, and at 6:30 p.m. it reads 40°F. Did this cooling meet the Food Code requirements?
- Yesterday's beef stew was cooled correctly and stored at 41°F. Today the kitchen wants to put it on the steam table for lunch. What must happen first?
- A cook opens a factory-sealed can of commercially processed nacho cheese sauce and wants to put it in the hot-holding well. To what minimum temperature must it be heated first?