Rodolphe Maurel
Vanessa
Temperature Control
7
Temperature Control
600
0
<div id="content_left_yt"><iframe width="560" height="315" src="https://www.youtube.com/embed/JpjfvDMsLmc" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div><div class="virtualpage">
In the next segment, we'll explain temperature control including the danger zone, hot and cold holding, proper cooking temperatures, <abbr title="décongélation">thawing</abbr> and cooling food.
<span style="color:#ff8000">TEMPERATURES</span>
Foods must be cooked and <abbr title="hold-held-held : tenir, garder">held</abbr> at correct temperatures and cooks must use a metal stem1 or digital thermometer to ensure that meat, poultry1 and seafood and other cooked foods <abbr title="atteindre">reach</abbr> safe minimum internal temperatures.
Obviously, the only <abbr title="façon">way</abbr> to be sure that you've cooked something to the right temperature is with a <abbr title="sonde">probe</abbr> thermometer.
Remember. Always hold cold foods at 41 degrees Fahrenheit or less. Always hold hot foods at 135 degrees Fahrenheit or above.</div><div class="virtualpage">
<span style="color:#ff8000">PROPER PRACTICES</span>
Most bacteria do not grow1 in very hot or cold temperatures. The danger zone in which bacteria can grow rapidly is between 41 degrees Fahrenheit and 135 degrees Fahrenheit. Potentially <abbr title="dangereux">hazardous</abbr> foods may not be at room temperature1 for more than four hours while being prepared.
When you're working with food, it's key to work quickly in small <abbr title="lots, groupes">batches</abbr>. Keep the rest of the food you're not working with hot or cold either below 41 degrees if it's cold, or above 135 degrees if it's hot food. If Food has been left at room temperature for an unknown amount of time, <abbr title="to throw away = jeter">throw it away</abbr>. It can be <abbr title="peu sûr, dangereux">unsafe</abbr> to eat.
Keeping hot foods hot, also known as hot holding, is important because cooking in itself does not kill all bacteria1, and bacteria <abbr title="reprendre, recommencer">resume</abbr>s <abbr title="croissance">growth</abbr> if foods are allowed to <abbr title="chuter">drop</abbr> into the temperature danger zone. To ensure temperature safety, steam tables, super warmers and other hot holding units must be turned on1 and heated up1 before hot food is put into them.
Use thermometers to check the temperature of the food and be sure to cover pans1 and stir1 food often to distribute heat <abbr title="de façon homogène">evenly</abbr>. And remember to never mix cold foods with cooked foods. Cold cooked food that needs to be reheated1 for hot holding must be heated to 165 degrees fahrenheit for 15 seconds within 2 hours before being put onto the steam table to be held at 135 Degrees Fahrenheit.
The steam table should already be hot before food is placed inside. </div><div class="virtualpage">
<span style="color:#ff8000">COOKING MEAT</span>
Temperature control is a strong defense against <abbr title="d'origine alimentaire">foodborne</abbr> <abbr title="maladie">illness</abbr> and injury, and cooking meats is no exception. The Guidelines for cooking meat are crucial to keeping customers <abbr title="sain, en bonne santé">healthy</abbr>. Know the proper cooking temperatures for each type1 of meat and check your temperatures with the appropriate1 thermometer. But depending on the type of meat you're serving, safe temperatures can vary1.
Temperature control is also vital when it comes to handling cold foods. When practicing cold holding, always <abbr title="garder à l'esprit">be mindful</abbr> of the danger zone and keep cold foods at 41 degrees Fahrenheit or colder.
Foods can be kept in a refrigerator, ice or other approved methods to <abbr title="empêcher les bactéries de se développer">keep bacteria from growing</abbr>. When using ice to keep food cold, the ice must surround1 the container to the top level of the food. </div><div class="virtualpage">
<span style="color:#ff8000">THAWING FOOD</span>
When you're<abbr title="décongeler"> thaw</abbr>ing food, it's time to think about the danger zone again, which would be any time the food is above 41 degrees.
Acceptable methods of safely thawing frozen foods include :
- In the refrigerator. Put frozen foods in the refrigerator until thawed. This is the slowest1 and safest1 method. Thaw <abbr title="cru">raw</abbr> meats on the <abbr title="du bas">bottom</abbr> <abbr title="étagère">shelf</abbr> or in the container to <abbr title="éviter">avoid</abbr> cross-contamination.
with other foods.
- Under cold running water1. Keep the food covered in cold 70 degrees Fahrenheit or colder running water until it's thawed.
Or you may thaw as part of the cooking process or in the microwave for certain foods. Small items such as frozen burritos may be thawed while they cook. </div><div class="virtualpage">
<span style="color:#ff8000">COOLING OR STORING FOOD</span>
In addition to hot and cold holding, proper cooking temperature and the correct thawing techniques, special <abbr title="éviter">care</abbr> must be taken when cooling unserved <abbr title="restes">leftovers</abbr> or storing freshly cooked food, because bacteria can form quickly as food <abbr title="passer de ... à...">transition</abbr>s through the temperature Danger Zone.
It goes back to the danger zone. You want to move food through the danger zone as quickly as possible. <abbr title="par exemple">For instance</abbr>, you make some hot food and you want to reserve the next day, your goal is to safely cool the food from 135 degrees to below 41. The key to cooling food safely is in two phases. Cool hot food from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and within a total of six hours from 135 Degrees Fahrenheit to 41 Degrees Fahrenheit.
Improper1 cooling is a leading contributor to foodborne illness. we can't <abbr title="insister">stress</abbr> enough how important it is to, please, take cooling seriously. Move the food through1 the danger zone as quick as possible, because bacteria can produce toxins1 that are not destroyed by reheating temperatures.
Cooling food is often the riskiest1 step in food preparation. Here's a quick <abbr title="compte rendu">outline</abbr> on the facts of temperature control. The danger zone is between 41 degrees Fahrenheit and 135 degrees Fahrenheit. Food must not remain in the danger Zone for longer than1 four hours. Hold cold foods at 41 degrees Fahrenheit or less. Hold hot foods at 135 degrees fahrenheit, or higher1.</div><div class="virtualpage">
<span style="color:#ff8000">CONCLUSION</span>
Know the proper cooking temperatures for meats, poultry and seafood and use the correct probe1 thermometer.
Follow the steps for safe thawing and cooling of food.
Time now for a closer look at what we just learned. So far, we've covered two of the top three defenses against foodborne illness and injury.
- We showed you how health1 and hygiene1 provide a first line of protection from <abbr title="répandre">spread</abbr>ing <abbr title="polluants">contaminants</abbr> in the food you serve.
- We <abbr title="exposer">outlined</abbr> aspects of temperature control, <abbr title="conçu pour">designed to</abbr> keep food out of the danger zone and free from potential <abbr title="dangers">hazards</abbr>.</div>
thermometer.
Follow the steps for safe thawing and cooling of food.
Time now for a closer look at what we just learned. So far, we've covered two of the top three defenses against foodborne illness and injury.
- We showed you how and provide a first line of protection from <abbr title="répandre">spread</abbr>ing <abbr title="polluants">contaminants</abbr> in the food you serve.
- We <abbr title="exposer">outlined</abbr> aspects of temperature control, <abbr title="conçu pour">designed to</abbr> keep food out of the danger zone and free from potential <abbr title="dangers">hazards</abbr>.</div>
Correct! Well done.
Some of your answers are incorrect. Incorrect answers have been left in place for you to change.
The next correct letter has been added to the answer.
1
0
1
0
6
cloze2.htm
0
1
0
0
Your time is over!
Check
OK
Hint
[?]
0
0
Your score is
=> Next
<=
Index
1
0
0
contents.htm
contents.htm
Arial,Geneva,sans-serif
small
#ffffff
#ff8000
#ffffff
#000000
#ff8000
#0000CC
#ff8000
http://yourserver.com/cgi-bin/FormMail.pl
you@yourserver.com
Please enter your name:
one
two
three
<link href="../css/jcloze.css" rel="stylesheet" type="text/css"/>