Par-Cooking Food May 10, 2024 by Brian Klein /13 0 votes, 0 avg 0 Par-Cooking Food 1 / 13 When par-cooking food, what should be done with the food immediately after the initial cooking? Cool the food Serve the food Neither Both Wrong! Thats right! 2 / 13 What is it called when an operation begins cooking food during prep and then finishes it just before service? Partial cooking Par-cooking Neither Both Wrong! Thats right! 3 / 13 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? How it will be marked to indicate that it needs more cooking How it will be kept separate from ready-to-eat food Neither Both Wrong! Thats right! 4 / 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 Sous vide food Par-cooking Neither Both Wrong! Thats right! 5 / 13 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? Away from ready-to-eat (RTE) food At 41°F or lower Neither Both Wrong! Thats right! 6 / 13 What does an operation need to have before it can par-cook food? Approval from the local regulatory authorities Written procedures for how it will be prepared and stored Neither Both Wrong! Thats right! 7 / 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? How the requirements will be monitored and documented What corrective actions will be taken if the requirements are NOT met Neither Both Wrong! Thats right! 8 / 13 Once the final cooking is complete, how should par-cooked food be handled if it is NOT immediately served or held for service? Cool the food Store the food Neither Both Wrong! Thats right! 9 / 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? How the requirements will be monitored and documented Which corrective actions will be taken if the requirements are NOT met How the par-cooked food will be marked to indicate that it needs further cooking How the food will be kept separate from ready-to-eat food during storage after initial cooking is completed All are correct Wrong! Thats right! 10 / 13 What must be done with par-cooked food before it can be served or sold? It must be inspected by the USDA, FDA, or an authorized third-party Finish cooking the food to its required minimum internal temperature Neither Both Wrong! Thats right! 11 / 13 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? How the food cooked by this process will be stored How the food cooked by this process will be prepped Neither Both Wrong! Thats right! 12 / 13 When par-cooking food, what is the maximum amount of time that the food can be cooked during initial cooking? 60 minutes 90 minutes Neither Both Wrong! Thats right! 13 / 13 Which is true about partial cooking or par-cooking? The food is partially cooked during prep The food is served immediatly after cooking Neither Both Wrong! Thats right! Follow the correct steps when partially cooking meat, seafood, poultry, and eggs, or the dishes that contain these items. Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
