Reheating Food May 10, 2024 by Brian Klein /5 0 votes, 0 avg 0 Reheating Food 1 / 5 Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why? It may reheat the food too slowly The food may NOT pass through the TDZ fast enough Neither Both Wrong! Thats right! 2 / 5 What is reconditioning food? Hot food in the TDZ for two hours or less may be reheated When unsafe food is restored to a safe condition Neither Both Wrong! Thats right! 3 / 5 Which are guidelines for reheating food? Reheat the food correctly before putting it in the hot holding Do NOT reheat food with hot holding equipment unless it was designed for that purpose For hot holding, internal temperature to 165°F for less than 1 second (instantaneous) within 2 hours Food that will be immediately served, as long as cooked and cooled correctly, reheated to any temperature All are correct Wrong! Thats right! These guidelines apply to all reheating methods 4 / 5 The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different? For immediate service: reheating is NOT required, leftovers can be served at any temperature Hot-held for service: leftovers must be reheated to a minimum internal temperature of 165°F Neither Both Wrong! Thats right! 5 / 5 Is it safe to use hot-holding equipment to reheat food? Never use hot holding equipment to reheat food unless it is built to do so Reheat the food correctly before putting it in the hot holding Neither Both Wrong! Thats right! Most hot holding equipment does NOT pass food through the Temperature Danger Zone (TDZ) quickly enough Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
