NYC Food Handler's study guide with 100% complete solutions

NYC Food Handler's study guide with 100% complete solutions true or false: It is illegal to handle ready-to-eat foods with bare hands - Correct Answer ️️ -true true or false: workers must use gloves when handling foods that will be cooked - Correct Answer ️️ -false what are three acceptable methods of thawing frozen foods - Correct Answer ️️ - refrigerate place under cold running water microwave oven with continuous cooking afterwards what is the correct cooking temperature for poultry, stuffed meat and stuffing is - Correct Answer ️️ -165F ground meat and foods containing ground meat must be cooked to an internal temperature of - Correct Answer ️️ -158F pork must be cooked to an internal temperature of - Correct Answer ️️ -150F eggs, shellfish, fish, lamb, and other meats must be cooked to an internal temperature of - Correct Answer ️️ -140F all hot foods stored on a hot holding unit must be held at what temperature - Correct Answer ️️ -140F or higher what are effective ways to rapidly cool foods are - Correct Answer ️️ -immersion in an ice water bath with occasional stirring, use of 4 inches shallow cooking pots with a product depth of 1 to 2 inches using a rapid chill unit, and cutting solid foods into smaller pieces (6lbs or less) hot foods placed in a refrigerator for cooling must be covered only after they have been completely cooled to what temperature - Correct Answer ️️ -41F or below previously cooked and refrigerated foods that will served from a hot holding unit must be - Correct Answer ️️ -rapidly reheated to 165F using a stove or an oven true or false: never use a hot holding unit to reheat foods - Correct Answer ️️ -true when using gloves, what should you do to prevent contamination - Correct Answer ️️ - change gloves often what must be provided in all culinary and pot/dish washing sinks - Correct Answer ️️ - air breaks what must be installed in any equipment that has a direct connection with potable water supply (ice machine, coffee machin