Which method is NOT one of the cooling methods the Food Code lists for meeting the cooling time and temperature limits?
a.Setting the pan on a rack in a walk-in aisle to rest
b.Separating the food into smaller or thinner portions
c.Stirring the food in a container set in an ice water bath
d.Adding ice to the recipe as one of its ingredients
解析
The listed methods are shallow pans, smaller or thinner portions, rapid cooling equipment, stirring in an ice water bath, containers that transfer heat well, adding ice as an ingredient, and other effective methods. Simply setting a full deep pan in a walk-in is the practice that most often fails the six-hour limit.
法律依据: FDA Food Code §3-501.15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
- Which fish may be served raw without the freezing step for parasite destruction?
- A cook thaws frozen chicken quarters submerged under running water. Besides water at 70°F or below, what limit applies?
- A cook opens canned tuna at room temperature, mixes it with mayonnaise, and puts it in the walk-in. What cooling requirement applies?
- A cook seals hot chili tightly with plastic wrap before putting it in the walk-in. Why does the manager tell him to change that?
- A cook pulls cooled pot roast from the walk-in at 10:00 a.m. to reheat for the lunch line. What is the latest time it may reach 165°F?
- A cook reheats a portion of cooled lasagna in the microwave for the hot-holding line. Which procedure meets the Food Code?
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