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Home Q & A Board Humanities Art and Culture Culinary Arts
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UnlceTony UnlceTony
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6 years ago
An essential benchmark of the cook-chill system is that:
a. service of cook-chill items must occur within 7 days.
b. poultry should be cooled to 10˚C in less than 3 hours.
c. food must spend less than 4 hours in the danger zone.
d. food must be cooled from 60 to 20˚C in less than 2 hours.
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asmithersasmithers
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6 years ago
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UnlceTony Author
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6 years ago
Helped a lot
sudenzia
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Yesterday
Thank you, thank you, thank you!
kater28
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2 hours ago
this is exactly what I needed
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