INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Defrost foods in a refrigerator
|
|
|
Use a microwave if time is limited
|
|
|
Make sure reheated foods are above 75oC
|
|
|
Only defrost what you need
|
Detailed explanation-1: -Not Recommended: Slow cooker, steam tables or chafing dishes. Reheating leftovers in slow cookers, steam tables or chafing dishes is not recommended because foods may stay in the “Danger Zone, ‘’ between 40 °F and 140 °F too long. Bacteria multiply rapidly at these temperatures.
Detailed explanation-2: -Reheat Leftovers Safely When reheating leftovers, be sure they reach 165° F as measured with a food thermometer.
Detailed explanation-3: -If you reheat previously cooked and cooled potentially hazardous food, you must reheat it rapidly to 60°C or hotter. Ideally, you should aim to reheat food to 60°C within a maximum of two hours to minimise the amount of time that food is at temperatures that favour the growth of bacteria or formation of toxins.