Key Cooking and Cooling Temperatures--Food Handlers
10th - 12th Grade
•20 Qs
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Key Cooking and Cooling Temperatures--Food Handlers
Quiz
•
Other
•
10th - 12th Grade
•
Medium
Chris Novello
Used 25+ times
FREE Resource
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20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the minimum internal temperature for the safe cooking of:
Fish and seafood (fin fish, flat fish, shrimp, crab, mollusks)?
135° F for 15 seconds
145° F for 15 seconds
155° F for 15 seconds
165° F for 15 seconds
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the minimum internal temperature for the safe cooking of:
Fish and seafood that has been ground up (fin fish, flat fish, shrimp, crab, mollusks)?
135° F for 15 seconds
145° F for 15 seconds
155° F for 15 seconds
165° F for 15 seconds
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the minimum internal temperature for the safe cooking of:
Poultry (chicken, turkey)--boneless; whole pieces; ground, such as a turkey burger.
135° F for 15 seconds
145° F for 15 seconds
155° F for 15 seconds
165° F for 15 seconds
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the minimum internal temperature for the safe cooking of:
Stuffing (for turkey) made with fish, ground meat, poultry, or eggs.
135° F for 15 seconds
145° F for 15 seconds
155° F for 15 seconds
165° F for 15 seconds
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the minimum internal temperature for the safe cooking of:
Stuffed products including pastas (raviolis, tortellinis) made with ground meats, using eggs as a binder for filling.
135° F for 15 seconds
145° F for 15 seconds
155° F for 15 seconds
165° F for 15 seconds
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the minimum internal temperature for the safe cooking of:
TCS (Time Temperature Control for Safety) foods cooked in the microwave
135° F for 15 seconds
145° F for 15 seconds
155° F for 15 seconds
165° F for 15 seconds
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the minimum internal temperature for the safe cooking of:
Reheated foods that that include previously cooked TCS (Time Temperature Control for Safety) ingredients
135° F for 15 seconds
145° F for 15 seconds
155° F for 15 seconds
165° F for 15 seconds
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