Podcast
Questions and Answers
Cooled desserts must be stored in uncovered containers in the cool room.
Cooled desserts must be stored in uncovered containers in the cool room.
False (B)
Desserts containing uncooked eggs do not require extreme care during handling.
Desserts containing uncooked eggs do not require extreme care during handling.
False (B)
Egg custards do not provide a good food source for bacteria.
Egg custards do not provide a good food source for bacteria.
False (B)
Desserts can be left at room temperature for any length of time before storage.
Desserts can be left at room temperature for any length of time before storage.
If a pre-prepared dessert is kept hot, its temperature can be below $65^oC$.
If a pre-prepared dessert is kept hot, its temperature can be below $65^oC$.
It is safe to leave an egg mixture in a Bain-Marie for a short period of time.
It is safe to leave an egg mixture in a Bain-Marie for a short period of time.
Desserts that have been kept hot in the Bain-Marie can be reused after service.
Desserts that have been kept hot in the Bain-Marie can be reused after service.
Milk and cream used in desserts can be left to stand at room temperature for a short period of time.
Milk and cream used in desserts can be left to stand at room temperature for a short period of time.
Only desserts containing eggs require proper storage.
Only desserts containing eggs require proper storage.
Desserts can be stored in the cool room without being covered or placed in lidded containers.
Desserts can be stored in the cool room without being covered or placed in lidded containers.
Flashcards
Cooled dessert storage
Cooled dessert storage
Cooled desserts should be stored in covered containers in the cool room to prevent contamination and drying out.
Handling desserts with raw eggs
Handling desserts with raw eggs
Desserts with uncooked eggs need careful handling due to the risk of Salmonella and other bacterial contamination.
Egg custards and bacteria
Egg custards and bacteria
Egg custards are a good food source for bacteria because of their high protein and moisture content.
Dessert storage time
Dessert storage time
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Temperature for holding desserts
Temperature for holding desserts
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Leaving egg mixtures in Bain-Marie
Leaving egg mixtures in Bain-Marie
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Reusing hot-held desserts
Reusing hot-held desserts
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Milk/Cream at room temperature
Milk/Cream at room temperature
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Proper dessert storage
Proper dessert storage
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Storing desserts in cool room
Storing desserts in cool room
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Study Notes
Storing Cold and Hot Desserts
- Desserts containing egg and dairy products pose a potential health hazard if not stored properly due to the risk of bacterial growth.
Handling Desserts with Uncooked Eggs
- Desserts containing uncooked eggs, such as chocolate mousse and uncooked cheesecakes, require extreme care due to the risk of salmonella.
- Raw egg provides a medium for bacteria like salmonella to thrive.
Egg Custards and Bacterial Growth
- Egg custards contain protein, which Supports bacterial growth if not heated and cooled properly.
- Improper heating and cooling of custards can lead to rapid bacterial growth.
Cooling and Storing Desserts
- Desserts not required for immediate consumption must be cooled rapidly and stored in the cool room until needed.
- Cooling desserts rapidly prevents bacterial growth and reduces the risk of food poisoning.
Hot Desserts and Food Safety
- Pre-prepared hot desserts should be kept at a temperature above 65°C until served.
- Egg mixtures should not be left in a Bain-Marie for any length of time to prevent bacterial growth.
- Hot desserts that have been kept in a Bain-Marie for a while should be discarded at the end of service to prevent food poisoning.
Milk and Cream in Desserts
- Milk and cream used in desserts like trifle and custards should be refrigerated until the last possible moment to prevent bacterial growth.
- Room temperature storage of milk and cream in desserts increases the risk of food poisoning.
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