INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Reheat as quickly as possible
|
|
|
Do not defrost on the bench
|
|
|
Use a microwave where possible
|
|
|
Reheat in small quantities
|
Detailed explanation-1: -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.
Detailed explanation-2: -Previously cooked and cooled Time/Temperature Control for Safety (TCS) foods that will be HOT HELD must be reheated as follows: *All parts of the food must reach a temperature of at least 165°F for 15 seconds. Reheating must be done rapidly, within 2 hours after being removed from refrigeration.
Detailed explanation-3: -Follow the manufacturer’s defrosting instructions. Food should be left out at room temperature for the shortest time possible. Ideally, defrost these foods in the fridge. Foods will defrost quite quickly at room temperature, but harmful bacteria could grow in food if it gets too warm while defrosting.