ServSafe Video 10 | What is Fried Rice Sundrom? Par Cooking, Cooling, Reheating

[@TheCabinGuys]

Man, this series is great! Your whole channel is absolutely top-notch. You really have found the perfect way to put into words the inexplicably chaotic, yet laser focused nature of the restaurant world. Bravo!

[@x86ed]

Thanks so much!

[@MarkSmith-bg1gw]

Thank you so much for putting in the time to make this ServSafe series. I binged watched all 10 episodes that are available at the moment.

[@yuyulaysummer]

Thanks!

[@Marvelous-u6d]

Thank you

[@joshhobbs4862]

Excellent stuff my guy, thank you! Keep it up!

[@ftfcris]

ngl i don’t even cook or plan to cook but i still watch these

[@Yarrnoldd]

I took my serv safe exam and passed! I’m officially serv safe certified at 18 years old 🥳🥳🥳

[@Yarrnoldd]

Thanks to your study guides btw, they really helped. I also used lots of paperback study guides and acronyms to help me memorize food storage and temps .

[@x86ed]

Awesome! I just recorded chapter 7 and 8 and 9 will be one video. Glad they helped!

[@denisemalong9531]

@86’d when will those videos be uploaded? I want to take in as much as possible from your videos before testing. Let me know. Thank you!

[@sketchyjewee]

Do the same par cooking rules apply if things are slow cooked? I.E sous vide

[@x86ed]

If properly par-cooked, like using sous vide at 145°F for several hours, the initial cooking kills bacteria, allowing regular storage with other cooked food. Par-cooking for these purposes often means the product is still raw inside, like grilling or partially frying, such as with chicken wings.

[@hollyharris2028]

Thanks, I passed Manager Servsafe with a 92! 🎉

[@x86ed]

Congratulations!

[@siamesedream73]

🙌🏽