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ServSafe Video 10 | What is Fried Rice Sundrom? Par Cooking, Cooling, Reheating 

86’d
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STUDY QUESTIONS
1. Why must prep tables be cleaned and sanitized between uses?
2. What should happen to food right after? It is thawed in a microwave oven?
3. When cooling TCS food the temperature in must go from 135°F to 70 in how many hours?
4. A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?
5. What is the maximum water temperature allowed when thawing food under running water?
6. What is the required minimum internal cooking temperature for ground turkey?
7. What temperature in my soup that contains cooked beef be reheated for hot holding?
8. When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

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30 окт 2024

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Комментарии : 16   
@Marvelous-u6d
@Marvelous-u6d 3 месяца назад
Thank you
@TheCabinGuys
@TheCabinGuys Год назад
Man, this series is great! Your whole channel is absolutely top-notch. You really have found the perfect way to put into words the inexplicably chaotic, yet laser focused nature of the restaurant world. Bravo!
@x86ed
@x86ed Год назад
Thanks so much!
@yuyulaysummer
@yuyulaysummer 10 месяцев назад
Thanks!
@MarkSmith-bg1gw
@MarkSmith-bg1gw 11 месяцев назад
Thank you so much for putting in the time to make this ServSafe series. I binged watched all 10 episodes that are available at the moment.
@Yarrnoldd
@Yarrnoldd 9 месяцев назад
I took my serv safe exam and passed! I’m officially serv safe certified at 18 years old 🥳🥳🥳
@Yarrnoldd
@Yarrnoldd 9 месяцев назад
Thanks to your study guides btw, they really helped. I also used lots of paperback study guides and acronyms to help me memorize food storage and temps .
@x86ed
@x86ed 9 месяцев назад
Awesome! I just recorded chapter 7 and 8 and 9 will be one video. Glad they helped!
@denisemalong9531
@denisemalong9531 9 месяцев назад
@86’d when will those videos be uploaded? I want to take in as much as possible from your videos before testing. Let me know. Thank you!
@siamesedream73
@siamesedream73 2 месяца назад
🙌🏽
@joshhobbs4862
@joshhobbs4862 11 месяцев назад
Excellent stuff my guy, thank you! Keep it up!
@hollyharris2028
@hollyharris2028 6 месяцев назад
Thanks, I passed Manager Servsafe with a 92! 🎉
@x86ed
@x86ed 6 месяцев назад
Congratulations!
@ftfcris
@ftfcris Год назад
ngl i don’t even cook or plan to cook but i still watch these
@sketchyjewee
@sketchyjewee 5 месяцев назад
Do the same par cooking rules apply if things are slow cooked? I.E sous vide
@x86ed
@x86ed 5 месяцев назад
If properly par-cooked, like using sous vide at 145°F for several hours, the initial cooking kills bacteria, allowing regular storage with other cooked food. Par-cooking for these purposes often means the product is still raw inside, like grilling or partially frying, such as with chicken wings.
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