Chapter 181 Jeopardy Template

Variance& Cooking requirements	Thawing&Prepping Specific Food	Temp. Requirements for Cooling Food	Cooling food and Factors that effect how fast they cool	Consumer advisories and questions
100 Yes Do you need a variance if your operation preps food with food additives to preserve food?	100 41 degrees What is the correct temperature needed for sliced melons,cut tomatoes,and cut leafy greens?	100 125 degrees and 70 degrees What is the the temperatures that pathogens grow extremely fast?	100 No Can you cool large amounts of hot food in a cooler?	100 Raw or uncooked If your menu includes TCS items that are ___ or ____, you must note it on the menu next to the items.
200 4 minutes How many minutes do roast of pork,beef,veal and lamb need to be at 145 degrees?	200 NoC an you thaw food at room temp?	200 135-41 degrees What is the correct temp that foods must be held at to cooled down?	200 Blast cold air across food at high speeds to remove heat. What is the blast chiller?	200 Raw or under-cooked meat,poultry,seafood or eggs .What is the FDA against offering on a kids menu?
300 135 degrees What is the temperature required for fruits and veggies?	300 Pasteurized What kind of eggs should be used when preparing for high-risked populations?	300 135, 70,2 Cool food from ____degrees to __degrees within __ hours?	300 Plastic paddles that can be filled with ice to stir and cool down foods. What is an ice paddle?	300 3 How many pounds of ground beef are needed if the recipe calls for 48 ounces?
400 Poultry-including whole or ground chicken,turkey or duck. Stuffing made with fish,meat or poultry. Stuffed meat What is What needs be at 165 degrees for 15 seconds?	400 In a container. Where are pooled eggs cracked and combine?	400 2 If you cool food from 135-70 in less than ___ hours, you can use the remaining time to cool it to 41.	400 after dividing the food into smaller containers, place the containers in a clean prep sink filled with ice water. What is the ice water bath?	400 3 pounds 12 ounces If the chef triples the recipe, how much margarine is needed if the original recipe calls for 1 pound 4 ounces?
500 A document issued by your regulatory authority that allows requirements to be waived .What is a variance?	500 1.Refrigeration 2.Running water 3.Microwave 4.Cooking What are the 4 acceptable thawing methods?	500 6 hours What is the longest time for cooling?	500 Density of food,size of the food, or the storage container. What affects how fast food will cool?	500 8 A quart of coleslaw yields how many 1/2 cup servings?

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