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Preparation. Thawing. Improperly thawed food can support the growth of bacteria. Safe methods of thawing are: in the refrigerator (best way) during cooking in the microwave oven followed by cooking under cold, running water. Activity. Thawing – Right or Wrong?. Thawing – Right or Wrong?.

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Presentation Transcript

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Thawing

  • Improperly thawed food can support the growth of bacteria.

  • Safe methods of thawing are:

    • in the refrigerator (best way)

    • during cooking

    • in the microwave oven followed by cooking

    • under cold, running water

Preparation


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Activity

Thawing – Right or Wrong?




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Washing Produce

Wash raw fruits and vegetables in warm water before:

  • Cutting

  • Combining with other ingredients

  • Cooking

  • Serving

  • Offering for immediate consumption

    If chemicals are used, they must meet Federal requirements.

Preparation



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Microwave Cooking

All raw animal foods must be:

  • rotated or stirred during cooking;

  • covered to retain surface moisture;

  • heated to at least 165 oF; and

  • allowed to stand covered for two minutes after cooking.

    Raw animal foods include:

  • meat, fish, poultry, and eggs that have not been processed.

Preparation


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Activity

What’s My Cooking Temperature?


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What’s My Cooking Temperature?

Beef hamburger

Chicken breast

Preparation


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What’s My Cooking Temperature?

Pork chop

Shrimp

Preparation


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What’s My Cooking Temperature?

Scrambled eggs

Steamed rice

Preparation


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What’s My Cooking Temperature?

Commercially processed

fish sticks

Cheese pizza

Preparation


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Cooling Potentially Hazardous Foods

Properly cool potentially hazardous food by:

  • reducing quantity to smaller container

  • using an ice water bath

  • putting food into a blast chiller

  • stirring

    Cool cooked food using one of two methods:

  • within two hours from 135 oF to 70 oF and then within four hours from 70 oF to 41 oF.

  • within six hours from 135 oF to 41oF or colder

Preparation


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Cooling – Room Temperature Foods

Cool food made from ingredients that are at room temperature (such as canned tuna or dried food) within 4 hours to 41 oF or colder.

Preparation


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Five Safe Cooling Methods

  • Place food in shallow pans or separate into smaller or thinner portions and put into a refrigerator. Pans should be no more than two inches deep.

  • Use rapid cooling equipment, such as a blast chiller.

  • Place the container of hot food in an ice water bath and stir.

  • Add ice as an ingredient.

  • Stir hot food with a cooling paddle.

Preparation







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Reheating Foods

  • Reheating temperatures only apply to foods that are to be hot-held.

    • Reheat food that is cooked and then cooled to at least 165 oF for 15 seconds.

    • Reheat potentially hazardous food in a microwave oven for hot holding to at least 165 oF.

  • The total time to reheat a food must not be more than two hours.

Preparation


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Activity

What’s My Reheat Temperature?




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Hot dog

Preparation


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Commercially precooked turkey breast

Preparation


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