Term
| Document issued by a regulatory agency that allows a requirement to be waved or modified. |
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Term
| the required minimum temperatures the internal portion of food must reach in order to sufficiently reduce the number of microorganisms that might be present. |
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Definition
| Minimal internal cooking temperature: |
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Term
| criteria by which cooked food must be cooled from 135°F to 70°F within two hours and from 70°F to 41°F or lower with in the next for hours, for a total cooling time of six hours. |
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Term
| Process of gradually thawing frozen food in preperation for frying |
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Term
| Substances added to food to lengthen its shelf-life |
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Term
| a plastic paddle filled with frozen water and then insereted into a hot liquid |
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Term
| a container filled with ice water used to quickly cool hot foods |
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