ServSafe Video 10 | What is Fried Rice Sundrom? Par Cooking, Cooling, Reheating
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STUDY QUESTIONS
1. Why must prep tables be cleaned and sanitized between uses?
2. What should happen to food right after? It is thawed in a microwave oven?
3. When cooling TCS food the temperature in must go from 135°F to 70 in how many hours?
4. A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?
5. What is the maximum water temperature allowed when thawing food under running water?
6. What is the required minimum internal cooking temperature for ground turkey?
7. What temperature in my soup that contains cooked beef be reheated for hot holding?
8. When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?