Serve Safe Chapter 6 Quiz Part 2
Authored by Ronald Rodgers
Professional Development
12th Grade
Used 14+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum internal temperature for cooking poultry?
165 degrees Fahrenheit
155 degrees Fahrenheit
175 degrees Fahrenheit
145 degrees Fahrenheit
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long must poultry be held at its minimum internal temperature?
10 seconds
15 seconds
20 seconds
30 seconds
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum internal temperature for cooking ground beef?
165 degrees Fahrenheit
175 degrees Fahrenheit
155 degrees Fahrenheit
145 degrees Fahrenheit
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum internal temperature for cooking whole cuts of meat like steaks and chops?
165 degrees Fahrenheit
135 degrees Fahrenheit
145 degrees Fahrenheit
155 degrees Fahrenheit
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long must large roasts be held at 145 degrees Fahrenheit?
15 seconds
30 seconds
2 minutes
4 minutes
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum internal temperature for cooking shell eggs that will be served immediately?
135 degrees Fahrenheit
145 degrees Fahrenheit
165 degrees Fahrenheit
155 degrees Fahrenheit
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum internal temperature for cooking shell eggs that will be hot-held for service?
135 degrees Fahrenheit
145 degrees Fahrenheit
155 degrees Fahrenheit
165 degrees Fahrenheit
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