Description

What Will Students Learn? 

Students should be able to: 

• Understand general and specific preparation practices. 
• Recognize TCS and ready-to-eat foods. 
• Know the correct methods to thaw foods. 
• Identify the minimum internal cooking temperatures for TCS foods. 
• Identify methods and requirements for cooling TCS foods. 
• Understand requirements to reheating foods for immediate service or hot holding. 
• Know requirements for hot holding with and without temperature control. 

What Topics are Covered? 

• Preparing and cooking 
• Cooling and reheating