FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Process where cooking is halted, food is cooled and held for complete cooking later prior to sale or service
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Significant danger or risk to health from a product, practice, circumstance or event
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Microscopic organism including bacteria, viruses, molds, yeast and some parasites
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None of the above
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Detailed explanation-1: -Partially cooking is defined as “the cooking of food in a food establishment using a process in which the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service.”
Detailed explanation-2: -Parcooking refers to the technique of partially cooking foods so that they can be finished later. This technique allows foods to be prepared ahead of time, and quickly heated prior to serving.
Detailed explanation-3: -The final step of a non-continuous cooking process is critically important to ensure destruction of any pathogens that may have survived and proliferated during initial heating or cooling. All parts of the product must be reheated to 165°F for 15 seconds prior to service.
Detailed explanation-4: -Raw animal foods in non-continuous cooking must have an initial heating process that is no longer than 60 minutes in duration. Immediately after initial heating, the food must be cooled appropriately (cool from 135°F to 41°F in 6 hours reaching 70°F or lower in the first 2 hours).