When cooking poultry the center of the food must be?

When cooking poultry the center of the food must be?

The poultry is safely cooked when the food thermometer reaches a safe minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast. The center of the stuffing should also reach 165 °F.

What temperature must previously reheated foods and leftovers be heated to?

Reheat Leftovers Safely When reheating leftovers, be sure they reach 165° F as measured with a food thermometer.

At what temperature do you need to keep hot foods like fried chicken or soup?

135°F
Use a thermometer to check the temperature of the food. HOT food must be kept 135°F or hotter. Tips for keeping food hot: Cover pans.

How long can food that requires time temperature control be left in the danger zone quizlet?

From the time food is served, any food that has been exposed to the temperature danger zone (41°F to 135°F) for more than four hours must be discarded.

Which food must be stored at a temperature of 41?

TCS foods must be kept out of the Danger Zone (41°- 1359 prevent the growth of microorganisms and the production of toxins. TCS FOODS include Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and Cut Melons.

What is the proper way to stuff poultry?

When stuffing the large cavity of fresh or thawed whole poultry, use a moist stuffing mixture rather than a dry one. Spoon it loosely, not compactly, into the cavity to allow for proper cooking. Don’t cool freshly prepared stuffing before spooning it into the poultry.

What are the rules for reheating food?

Remember, reheating means cooking again, not just warming up. Always reheat food until it is steaming hot all the way through (you should only do this once). Do not put food into hot holding without reheating it properly first. Check that reheated food is steaming hot all the way through.

When must you reheat food to 165 degrees?

two hours
The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.

How and when should the temperature of the chicken and prepared rolls be monitored?

Be sure chicken is cooked completely to eliminate the chance of foodborne illness. Check the internal temperature with a meat thermometer in several locations to ensure doneness. Internal temperature should be a minimum of 170°F when checked in breast area and a minimum of 175°F when checked in the thigh area.

What is the correct cooling procedure for hot foods?

The methods of cooling are: Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth. Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate.

What is the maximum amount of time allowed for safely reheating food quizlet?

Any reheated food that does not reach 165 degrees within two hours must be thrown away.

How should ready to-eat food be stored after it has cooled?

Ready-to-eat foods are stored at the top of the fridge, away from raw foods so that harmful bacteria cannot transfer from the raw food to the cooked food. Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods.