Chapter 3 TCS foods

In order to thaw meat you should...

• Place it in the microwave on high temperature

• Place it in a sink full of hot water

• Place it on the countertop at room temperature

• Place it in the refrigerator on a plate

The danger zone refers to temperatures of...

• 30 degrees – 100 degrees F

• 41 degrees – 135 degrees F

• 20 degrees – 90 degrees F

• 35 degrees – 180 degrees F

Cook food to the proper ______ temperature

• internal

• external

• surface

• all of the above

What type of food has a safe internal cooking temperature of 165 degrees F?

• poultry

• pork

• fish

• lamb

It is okay to wear nail polish and acrylic nails while preparing food in a professional kitchen.

• True

• False

What is the main cause of cross-contamination?

• Packaging materials

• Food handlers

• Kitchen counters

• Cooking equipment

What is the temperature danger zone?

• 41F-140F

• 41F-135F

• 32F-70F

• 70F-125F

TCS foods are...

• food that require temperature control for safety

• food that require time control for safety

• foods that require taste control for safety

• foods that require time & temperature control for safety

What internal temp should whole poultry be cooked to?

• 140F

• 155F

• 165F

• 170F

What internal temp should ground beef or pork be cooked to?

• 140F

• 155F

• 165F

• 170F