Cooking Food May 9, 2024 by Brian Klein /30 0 votes, 0 avg 0 Cooking Food 1 / 30 Why must TCS food be cooled to 41°F or lower within six hours of cooking? To limit the growth of pathogens To limit its time in the TDZ Neither Both Wrong! Thats right! 2 / 30 What should be done as soon as possible once food has been cooked? It should be served, held, or stored Removed from the TDZ Neither Both Wrong! Thats right! 3 / 30 How does the thickness or density of the food affect how quickly it will cool? Thick or dense food cools slower Thin or light food cools faster Neither Both Wrong! Thats right! 4 / 30 What factors affect how quickly food cools? The size of the food (large food cools slower than small food) Thickness or density of food (Thick or dense food cools slower) Neither Both Wrong! Thats right! 5 / 30 If hot TCS food is placed in cold storage while still hot, it could remain in the Temperature Danger Zone (TDZ) (41°F to 135°F) for too long. How should hot TCS food be cooled in two stages before it’s placed in cold storage? First Stage: cool the food from 135°F to 70°F within two hours Second Stage: cool the food from 70°F to 41°F or lower within four hours The total cooling time of both stages can NOT take more than six hours During the first Stage, if food has NOT cooled to 70°F within two hours, you must reheat the food and start over All are correct Wrong! Thats right! If it takes less than two hours to cool the food from 135°F to 70°F then you can begin the second stage early. This gives you extra time to complete the second stage while still keeping the total cooling time under six hours. 6 / 30 What type of container should be used to cool food quickly? Use smaller containers or shallow pans rather than a large container Use containers made of stainless steel rather than glass or plastic Neither Both Wrong! Thats right! 7 / 30 After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower? Six hours Four hours Neither Both Wrong! Thats right! 8 / 30 Which of these statements are true about blast chillers? It is also called a tumble chiller It is usually only found in large hotels It can help to store frozen food longer Quickly freezes food, keeping it fresh Can maintain temperatures below 20°F Removes heat by blasting cold air at high speeds It is used to cool large amounts of food for storage Can cool a large amount of food from 135°F to 41°F in under ninety minutes All are correct Wrong! Thats right! 9 / 30 Which statements are true about blast chillers? A blast chiller cools food safely A blast chiller is usually only found in large hotels A blast chiller can help store frozen food longer A blast chiller quickly freezes food, keeping it fresh A blast chiller can maintain temperatures below 20°F A blast chiller blows cold air at a high speed A blast chiller is used to cool large amounts of food for storage A blast chiller cools large amounts of food to 41°F within ninety minutes All are correct Wrong! Thats right! 10 / 30 When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up? Begin the second stage early Reheat the food and start over Neither Both Wrong! Thats right! 11 / 30 How can you reduce the size of a large amount of food so that it will cool faster? Cut large food items into smaller pieces Separate into small containers or shallow pans Neither Both Wrong! Thats right! 12 / 30 To cool a large amount of food with an ice-water bath, what kind of containers can the hot food be transferred into that will spread out the food and cool it faster? Pans made of stainless steel Small, shallow pans Neither Both Wrong! Thats right! 13 / 30 Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly? By stirring the ice water By stirring the food Neither Both Wrong! Thats right! 14 / 30 When cooling food in two stages, what should be done if the temperature requirements for the first stage are NOT met within two hours? Throw the food out Reheat the food and start over Neither Both Wrong! Thats right! 15 / 30 What are some factors that affect the amount of time that it takes to cool food? Dense and heavy food will take more time to cool Large amounts or big containers take more time to cool Neither Both Wrong! Thats right! 16 / 30 Why should a large amount of hot food never be cooled in a cooler? Most storage coolers cannot cool a large amount of hot food fast enough The center of the food will remain in the TDZ for too long, allowing pathogens to grow Neither Both Wrong! Thats right! 17 / 30 Why should coolers and refrigerators only be used to cool large amounts of hot food if they were built for that purpose? Because most can’t cool the food fast enough Because it will remain in the TDZ for too long Neither Both Wrong! Thats right! 18 / 30 When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling? Loosely cover the food container before storing it Stored food can be uncovered if it’s protected from contamination Store uncovered food above raw meat, seafood, and poultry All are correct Wrong! Thats right! 19 / 30 Small containers of food in an ice-water bath cool faster and more evenly when stirred. What can be used to stir the food to cool it even more quickly? Ice paddle Blast chiller Neither Both Wrong! Thats right! 20 / 30 Sometimes, ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose? Ice that was used to keep food cold Ice that was used for any other purpose Neither Both Wrong! Thats right! 21 / 30 Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth? First Stage: Cool from 135°F to 70°F in two hours Second Stage: Cool from 70°F to 41°F in four hours Neither Both Wrong! Thats right! 22 / 30 What equipment can quickly cool a large amount of food by blasting it with cold air? A blast chiller A tumble chiller Neither Both Wrong! Thats right! A blast chiller and tumble chiller are NOT the same thing. 23 / 30 Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this? First, cool the food from 135°F to 70°F within two hours Then cool the food from 70°F to 41°F or lower within the next four hours Neither Both Wrong! Thats right! In the first stage, if the food has cooled to 70°F in less than two hours then begin the second stage early. But if food has NOT cooled to 70°F within two hours, then you must reheat the food and start over. 24 / 30 How can a large pot of soup or stew be cooled quickly before storage? Stir the food with an ice paddle Add cold water or ice as an ingredient Neither Both Wrong! Thats right! If food has less water than required, make up the remaining water with cold water or ice. Or stir the food with ice paddle. An ice paddle can be filled with ice or with water and then frozen. 25 / 30 Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last? Two hours: Cool from 135°F to 70°F Four hours: Cool from 70°F to 41°F Neither Both Wrong! Thats right! 26 / 30 How does the food’s size affect how quickly it will cool? Small food cools faster Large food cools slower Neither Both Wrong! Thats right! 27 / 30 How can the density of food affect how long it takes to cool? Dense and heavy food, like a ham roast, takes longer to cool Thin and light food, like vegetable soup, cools faster Neither Both Wrong! Thats right! 28 / 30 What type of container allows food to cool faster? A stainless container cools food faster than glass or plastic A shallow container cools food faster than a deep container Neither Both Wrong! Thats right! 29 / 30 How does the storage container affect how quickly food will cool? Stainless steel pans cool food faster than glass or plastic Food in shallow pans cools faster than in deep pans Neither Both Wrong! Thats right! 30 / 30 When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done? Cool it to 41°F or lower within six hours Store it at 41°F or lower after cooling Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
