Le Cordon Bleu- NEHA Exam – Questions With
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Terms in this set (56)
Raw eggs cooked to 145 Degrees for 15 seconds
order for immediate
service, steaks,fish, chops
(pork, veal, lamb) and
game must be cooked to
at least
_____for_____seconds
Eggs that will be held for 155 Degrees for 15 seconds
service later, ground
meats (beef, pork, other),
& tenderized meats must
be cooked to
______for____seconds
Fruits & vegetables must 135 Degrees (Within 2 hours for ready to eat foods)
be cooked to, and ready
to eat foods must be
heated to, at least_____
Stuffed meats, poultry & 165 Degrees for 15 seconds
leftovers must be cooked
to at
least____for____seconds
What is the only way to Cooking food to its required minimum temperature
reduce the amount of
bacteria in food items?
What is the acceptable 130 - 145 degrees
temperature range for
roasts?
, What 3 things do cooling Size, thickness and weight of food
times depend on?
TCS/PHF foods must be From 135 to 70 Within 2 hours and from 135 to 41
cooled from within a total of 6 hours
_____to____within______hours
AND from _____to____ within
a total of ____hours
What needs to occur if It must either be reheated to 165 degrees and
food does not get cooled again or discarded
cooled to 70 degrees
within two hours?
At what temperature 41 degrees or below
should cold food be
kept?
How long can food sit 4 hours
out in the absence of
heat/refrigeration prior
to needing to be thrown
away?
How often should the Every 4 hours
temperatures of hot and
cold foods be checked?
What is the most That the workflow should be linear or continuous
important design
principle for food
premises?
Where are hand-washing In restrooms, dishwashing areas and food
stations required? prep/service areas
What type of water is Potable water
acceptable for use in
food preparation and for
cleaning food/food
contact areas?
The mixing of two types of water (potable & non-
Cross-connection
potable)
Perfect Solutions
Save
Terms in this set (56)
Raw eggs cooked to 145 Degrees for 15 seconds
order for immediate
service, steaks,fish, chops
(pork, veal, lamb) and
game must be cooked to
at least
_____for_____seconds
Eggs that will be held for 155 Degrees for 15 seconds
service later, ground
meats (beef, pork, other),
& tenderized meats must
be cooked to
______for____seconds
Fruits & vegetables must 135 Degrees (Within 2 hours for ready to eat foods)
be cooked to, and ready
to eat foods must be
heated to, at least_____
Stuffed meats, poultry & 165 Degrees for 15 seconds
leftovers must be cooked
to at
least____for____seconds
What is the only way to Cooking food to its required minimum temperature
reduce the amount of
bacteria in food items?
What is the acceptable 130 - 145 degrees
temperature range for
roasts?
, What 3 things do cooling Size, thickness and weight of food
times depend on?
TCS/PHF foods must be From 135 to 70 Within 2 hours and from 135 to 41
cooled from within a total of 6 hours
_____to____within______hours
AND from _____to____ within
a total of ____hours
What needs to occur if It must either be reheated to 165 degrees and
food does not get cooled again or discarded
cooled to 70 degrees
within two hours?
At what temperature 41 degrees or below
should cold food be
kept?
How long can food sit 4 hours
out in the absence of
heat/refrigeration prior
to needing to be thrown
away?
How often should the Every 4 hours
temperatures of hot and
cold foods be checked?
What is the most That the workflow should be linear or continuous
important design
principle for food
premises?
Where are hand-washing In restrooms, dishwashing areas and food
stations required? prep/service areas
What type of water is Potable water
acceptable for use in
food preparation and for
cleaning food/food
contact areas?
The mixing of two types of water (potable & non-
Cross-connection
potable)
