ServSafe ABE Curriculum – Chapter 6
ServSafe – Chapter 6 – The Flow of Food: Preparation
ABE Materials /
Activities
Pre-test / discovery
[Vocabulary list and flashcards – Ch. 5&6 – given in Ch. 5]
Summary sheet
Minimum internal cooking temps grid
Minimum internal cooking temps practice cards
[Ch. 5-6 study cards – given in Ch. 5]
Video #4 teacher guide
ServSafe Materials
Video #4
Poster & Quiz – minimum internal cooking temperatures
Poster & Quiz – proper ways to cool food
Fact sheet & quiz – preparing food safely
Fact sheet & quiz – thawing food properly
Fact sheet & quiz – minimum internal cooking temperatures
Fact sheet & quiz – cooling and reheating food
Ch. 6 PowerPoint
Activity Quiz 6
Vocabulary games – Ch 5 & 6
Content game
Ch. 5-6 Vocabulary test
Ch. 6 Content test
Quia Activities
Quia Quizzes
Other
Success strategies for
school and work
E-mail message
Support services
Job search – use a job search engine, search for a keyword (ServSafe, CFM,
food, etc.) - # positions; any fit for you?
TRIO for post-secondary options; SPC rep
E. Andress, Hubbs Center, 2012
1
ServSafe ABE Curriculum – Chapter 6
Chapter 6 – The Flow of Food: Preparation – Pre-test
Write T (true), F (false) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
_______ 1. Ground beef should be cooked to a minimum internal temperature of 140°F
(60°C) for fifteen seconds. (p. 6.10)
_______ 2. Fish cooked in a microwave must be cooked to a minimum internal
temperature of 145°F (63°C). (p. 6.11)
_______ 3. TCS food must be cooled from 135°F to 70°F (57°C to 21°C) within four
hours and from 70°F to 41°F (21°C to 5°C) or lower within the next two
hours. (p. 6.15)
_______ 4. If TCS food is reheated for hot holding, the internal temperature must reach
155°F (68°C) for fifteen seconds within two hours. (p. 6.17)
_______ 5. It is OK to thaw a beef roast at room temperature. (p. 6.3)
Chapter 6 – The Flow of Food: Preparation – Pre-test
Write T (true), F (false) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
_______ 1. Ground beef should be cooked to a minimum internal temperature of 140°F
(60°C) for fifteen seconds. (p. 6.10)
_______ 2. Fish cooked in a microwave must be cooked to a minimum internal
temperature of 145°F (63°C). (p. 6.11)
_______ 3. TCS food must be cooled from 135°F to 70°F (57°C to 21°C) within four
hours and from 70°F to 41°F (21°C to 5°C) or lower within the next two
hours. (p. 6.15)
_______ 4. If TCS food is reheated for hot holding, the internal temperature must reach
155°F (68°C) for fifteen seconds within two hours. (p. 6.17)
_______ 5. It is OK to thaw a beef roast at room temperature. (p. 6.3)
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 6
Pre-test – KEY
1.
2.
3.
4.
5.
F
F
F
F
F
- 140°F 155°F
- 145°F 165°F
– four…two
two…four
- 155°F 165°F
– OK NEVER OK
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 6
ServSafe Video #4 – Preparing, Cooking, and Serving (13 min.)
Teacher guide
Images
Busy kitchen, executive chef
talking to kitchen staff
Chef speaking
Glove use
Ways to correctly thaw food
Proper storage of raw products
Pre-chill salad ingredients
Quick, unclear images of eggs,
batters
Checking temp of various foods,
with correct time and temp for
each in words
Cooling food – ice water bath
Label and date food
(no images of other cooling
methods)
Checking temps
Content
Proper practices for prepping,
cooking, serving, holding
Review proper personal hygiene,
receiving, storage
Thawing food – correct/incorrect
practices
Special handling requirements
Using eggs, batters
Time and temperature
Checking internal food (not oven)
temperature
Correct time & temp for each
kind of food
Cooling foods properly – various
methods
Reheating food
Holding food, checking temps
Holding food
Customer using self-service bar
Self-service bars – safety
practices
Labeling food to deliver to other
site
Off-site catering – same rules
Quick review of images of
concepts
Review of all concepts
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 6
Minimum internal cooking temperatures – practice cards
135°F
145°F for 15 seconds
145°F for 4 minutes
155°F for 15 seconds
165°F for 15 seconds
Don’t remember
ground seafood
fruit for hot holding
mech. tenderized meat
vegetables for hot holding
stuffed meat
grains for hot holding
stuffed poultry
legumes for hot holding
roast lamb
roast pork
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 6
roast veal
roast beef
poultry
seafood
injected meat
ground meat
pasta
beef steak
pork chops
shell eggs for hot-holding
ratites – ostrich, emu
commercially raised game
shell eggs for immediate
service
ready-to-eat food that is
hot-held
stuffing made with TCS
ingredients
dishes with previously
cooked TCS ingredients
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 6
Minimum internal cooking temperatures - Review
Write each food in the correct box below.
fruit, vegetables, grains, legumes for hot holding
roasts of pork, beef, veal, lamb
ground meat
stuffing made with TCS ingredients
shell eggs to be served immediately
shell eggs that will be hot-held
dishes with previously cooked TCS ingredients
ratites – ostrich, emu
mechanically tenderized meat
steak, chops
ready-to-eat food that is hot-held
stuffed meat, seafood, poultry, pasta
ground seafood
poultry
injected meat
seafood
commercially raised game
165°F for 15 seconds
155°F for 15 seconds
145°F for 15 seconds
145°F for 4 minutes
135°F
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 6
Chapter 6 – The Flow of Food: Preparation
Thawing rules (6.3)
Produce (6.4)
Additives (6.2)
Eggs and egg mixtures (6.4-6.5)
Salads with TCS food (6.5)
Ice (6.5)
Partial cooking (6.11)
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 6
Preparation practices that require a
variance (6.6)
Consumer advisories (6.12)
Disclosure
Cooking TCS food in microwave (6.11)
Operations that serve high-risk
people (6.12)
Reminder
Methods for cooling food (6.16)
Cooling food (6.15)
Reheating food (6.17)
E. Andress, Hubbs Center, 2012
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