NRFSP Temperature #4
Authored by John Sanchez
Instructional Technology, Education, Professional Development
9th - 12th Grade
Used 49+ times
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32 questions
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1.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
Seafood final cooking temperature
149 for 2 minutes.
165 Fo
142 for 10 seconds
145 for 15 seconds
2.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Vegetables final cooking temperature
135 F0
165 Fo
135 Fo
145 Fo
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Duck final cooking temperature
135 Fo
145 for 10 seconds
175 for a minute
165 for 15 seconds
4.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Stuffed Meat final cooking temperature
135 Fo
145 Fo for 5 seconds
165F for 15 secs
160 Fo for 10 seconds
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Ground Seafood final cooking temperature
155F for 15 secs
160 fo for 5 seconds
140 for 5 seconds
135 Fo for 10 seconds
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Ground Beef final cooking temperature
155 Fo
160 Fo
165F for 15 secs
140 Fo for 5 seconds
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Rice final cooking temperature
140 Fo
135 Fo
165 Fo
155 Fo
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