Topic 08 The Flow of Food Preparation

1. True or False: Ground beef should be cooked to a minimum internal

temperature of 140°F (60°C) for fifteen seconds

2. True or False: Fish cooked in a microwave must be heated to a minimum

internal temperature of 145°F (63°C)

3. True or False: Potentially hazardous food must be cooled from 135°F to 70°F
(57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lower
within the next two hours

4. True or False: If potentially hazardous food is reheated for hot holding, the
internal temperature must reach 155°F (68°C) for fifteen seconds within two
hours

5. True or False: It is acceptable to thaw a beef roast

at room temperature

6. The Four Acceptable Methods for Thawing Food

1.
2.
3.
4.
7. When preparing salads containing potentially hazardous ingredients:
1. Make sure _________________ ingredients (i.e., pasta, chicken, potatoes)
have been handled safely by ensuring that they were:
1. Cooked, held, and cooled properly
2. Prepare product in _________________ batches
3. Refrigerate ingredients until the point they are _________________
4. _________________ all ingredients and utensils prior to using them
8. When preparing eggs and egg mixtures:
1. Handle _________________ eggs (if allowed) with care:
1. Cook _________________ after mixing or store at 41°F (5°C) or
lower
2. Define pooled eggs.

3. Clean and sanitize containers _________________ batches

4. Are pooled eggs allowed in Maryland?
2. Use _________________ shell eggs or egg products when preparing dishes
requiring little or no cooking (i.e., hollandaise sauce)
3. Promptly clean and _________________ equipment and utensils used to
prepare eggs
9. When preparing eggs for high risk populations:
 1. _________________ eggs or egg products must be used when dishes will
be served _________________ or _________________
2. _________________ shell eggs may be used if the dish will be cooked all
the way through (i.e., omelets, cakes)
3. If shell eggs will be pooled for a recipe they must be _________________
10.When preparing produce:
1. Wash it thoroughly under _________________ water before cutting,
cooking, or combining with other ingredients
2. Use water slightly _________________ than the temperature of the
produce
3. Pull leafy greens apart and rinse thoroughly
4. Clean and _________________ surfaces used to prepare produce
5. Prevent _________________ with surfaces exposed to raw meat or poultry
6. Prepare produce away from raw meat, poultry, eggs, and cooked and
ready-to-eat food
7. Clean and sanitize the _________________ and all _________________ used
during preparation
8. When soaking or storing produce in standing _________________ or an ice
water _________________do not mix:
1. _________________ items
2. Multiple _________________ of the same item
9. Refrigerate and hold cut _________________ at 41°F (5°C) or lower
1. Do not add _________________
10.Do not serve raw seed _________________ to high risk populations
11.To package fresh juice for later sale:
1. A _________________ is required from the regulatory agency
2. The juice must be _________________ (e.g., pasteurized) according to an
approved _________________ plan
3. As an alternative, the juice must contain a warning _________________
indicating the product has not been pasteurized and may contain
harmful bacteria.
12. When cooking potentially hazardous food, the internal portion must:
1. Reach the required minimum internal temperature of ________
2. Hold that temperature for a specific amount of time
13.Poultry: (including whole or ground chicken, turkey, and duck)
1. Minimum Internal Cooking Temperature: _________________ °F (74°C) for
15 seconds
14.Stuffing made with potentially hazardous ingredients: Stuffed meat, fish,
poultry, and pasta
Must be cooked to a Minimum Internal Cooking Temperature:
_________________ °F (74°C) for _________________
15.When including previously cooked, potentially hazardous ingredients in the
dish:
 1. Cook ingredients to a minimum internal temperature of:
_________________ °F (74°C) for _________________ _________________
16.When including raw potentially hazardous ingredients in the dish:
1. Cook raw ingredients to their required minimum internal temperature
17.Potentially hazardous food cooked in a _________________: (eggs, poultry, fish,
and meat)Minimum Internal Cooking Temperature: _________________ °F (74°C)
18.When cooking food in a microwave:
1. _________________ it to prevent the surface from drying out
2. _________________ or stir it halfway through the cooking process to
_________________ the heat more evenly
3. Let it _________________ for at least 2 minutes after cooking to let the
product temperature equalize
4. Check the temperature in _________________ places to ensure that it is
cooked through
19.Ground Meat (including beef, pork, other meat) Minimum Internal Cooking
Temperature: _________________ °F (68°C) for 15 seconds
20.Injected Meat(including brined ham and flavor-injected roasts) Minimum
Internal Cooking Temperature: _________________ °F (68°C) for 15 seconds
21.Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature:
1. Steaks/Chops: _________________ °F (63°C) for 15 seconds
2. Roasts: _________________ °F (63°C) for 4 minutes
22.Whole Fish Minimum Internal Cooking Temperature: _________________ °F
(63°C) for 15 seconds
23.Ground, chopped, minced fish Minimum Internal Cooking Temperature
_________________ °F (68°C) for 15 seconds
24.Eggs for immediate service Minimum Internal Cooking Temperature:
_________________ °F (63°C) for 15 seconds
25.Eggs that will be hot-held Minimum Internal Cooking Temperature:
_________________ °F (68°C) for 15 seconds
26.Fruit or vegetables that will be hot-held for service Minimum Internal Cooking
Temperature: _________________ °F (57°C)
27.Commercially processed, ready-to-eat food that will be hot-held for service
(cheese sticks, fried vegetables, chicken wings, etc.)Minimum Internal
Cooking Temperature: _________________ °F (57°C) for 15 seconds
28.Safe methods for cooling food:
1. Place it in an _________________ _________________ bath
1. Place _________________ into a sink or large _________________
filled with ice water
2. Stir the food _________________
3. Stir it with an ice _________________
1. Food cools _________________ when placed in an ice-water bath
and stirred with an ice paddle
4. Place it in a blast _________________
1. Blast chillers: ___________________________________________________
 2. They are useful for cooling _________________ items
5. Place it in a _________________ chiller
1. Tumble chillers tumble bags of hot food in cold water
2. They are useful for cooling thick food
29.Food reheated for immediate service:
1. Can be served at _________________ temperature if it was properly
cooked and cooled
2. Potentially hazardous food reheated for hot holding: Must be reheated
to an internal temperature of _________________ °F (74°C) for 15
seconds within _________________ hours
3. _________________ it if it has not reached this temperature within
_________________ hours