Exam 7: Sanitation Management

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Sanitation management is understanding, controlling, planning, teach- ing, implementing, and upholding the standards and importance of food safety.

Correct Answer:

Verified

Answer:a.New England clam chowder
1.Start to make a roux.
2.Add warm clam juice.
3.Add heated, cooked clams.
4.Add warm cream.
5.Bring to temperature above 140°F.
6.Rapid cool in an ice bath, or in a walk-in with a cooling stick.
7.Check temperature in two hours; temperature should be no more than 70°F.
8.Check temperature in six hours; temperature should be less than
41°F.
b.Turkey-from the frozen state to serving
1.Pull turkey from freezer and set in walk-in refrigerator.
2.Turkey should be cooked when fully thawed.The time this will take will depend on the size of the turkey.
3.Preheat oven to proper cooking temperature.
4.Season turkey and immediately place in the oven.
5.Cook until turkey reaches an internal temperature of 170°F (turkey will continue to cook to reach 180°F when pulled from the oven).
6.Pull turkey from oven and place on shelf.
7.Monitor turkey until it reaches an internal temperature of 180°F.
8.If serving hot or on a cutting line, the turkey should be kept hot by a heat lamp or in a heat and hold unit.
9.Refrigerate immediately upon reaching an internal temperature of 180°F.

c.Rice-from cooking to serving
1.Cook rice according to the recipe.
2.Once cooked, lay on a pan no deeper than 3 inches to spread the rice out.
3.Immediately cool by placing in the reach-in cooler.
4.Once cooled, immediately place rice in an approved storage con- tainer and cover.
5.Reheat rice and serve.
d.Roast beef-from receiving to cooking to serving
1.Refrigerate immediately upon receiving.
2.When the roast is ready to cook, preheat the oven to proper cooking temperature.
3.Season the roast and place in the oven.
4.Cook to a minimum internal temperature of 130°F and pull from the oven (the roast will continue to cook itself).
5.Once the roast has reached an internal temperature of 140°F, place in refrigerated unit.(Roast must reach at least an internal temperature of 140°F.)
6.Slice the roast and immediately serve.