Par-Cooking Food

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Par-Cooking Food

1 / 13

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

2 / 13

What does an operation need to have before it can par-cook food?

3 / 13

If your operation will be par-cooking food, you may need to have written procedures approved by your local regulatory authority. What must the procedures explain about how the par-cooked food will be prepared and stored?

4 / 13

Which is true about partial cooking or par-cooking?

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What is it called when an operation begins cooking food during prep and then finishes it just before service?

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What must be done with par-cooked food before it can be served or sold?

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Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain?

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Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

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When par-cooking food, what is the maximum amount of time that the food can be cooked during initial cooking?

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When par-cooking food, what should be done with the food immediately after the initial cooking?

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Once the final cooking is complete, how should par-cooked food be handled if it is NOT immediately served or held for service?

12 / 13

What cooking process do these steps describe?

1. Cook for less than one hour
2. Promptly cool the food
3. Store at 41°F or lower
4. Cook to its required minimum internal temperature
5. Serve immediately, hot-hold, or cool and store

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After the initial cooking, par-cooked food should be cooled and then frozen or refrigerated. How should the food be stored if it is refrigerated at this step?