HT-MGT 150 Study Guide - Quiz Guide: Heating Element, Freezer Burn, Gastropoda
3 Mar 2014
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Never put produce under meats: cleaning procedures: wash all produce, what should the prob thermometer read when checking the internal temperature of beef roast, ground beef, fish and chicken before removing it from the oven. 145 for fin fish, cuts of beef, pork, veal & lamb. 160 for fresh ham, ground beef, pork, veal, lamb. 165 for poultry: give examples of potentially hazardous foods. The danger zone is the temperature that food can potentially turn hazardous if left in too long. Knives: boning - blade is thinner than that of chef"s knife, about 6 inches long, and rigid. Separating raw meat from bone: chefs blade 8-12 inches long. All-purpose knife: a variety of chopping, mincing, and slicing: cleaver - heavy enough to cut through bones; rectangular blade; varies in size according to its intended use. Chopping: filet - similar in shape and size to a boning knife, but thinner and with a more flexible blade.
