Chapter 6 questions

What is the required minimum internal temperature for roasts of pork, beef, veal, and lamb to be cooked for 4 minutes?

• 130°F (54°C)

• 145°F (63°C)

• 135°F (57°C)

• 140°F (60°C)

At what temperature must food be held for service if it does not require a minimum cooking time?

• 140°F (60°C)

• 135°F (57°C)

• 145°F (63°C)

• 130°F (54°C)

Which of the following steps is recommended when using a microwave to cook food?

• Check the temperature in one place only.

• Let food stand for two minutes when done.

• Cook food for no more than 60 minutes

• skip rotating the food during cooking

1. What is the required temperature for poultry?

• 165 degrees

• 175 degrees

• 160 degrees

• 145 degrees

1. How long should you keep the thermometer in seafood, steak, or game when checking the temperature?

• 10 seconds

• 12 seconds

• 5 seconds

• 15 seconds

1. when checking the temperature of stuffing made with fish, meat, or poultry what should it be?

• 145 degrees

• 185 degrees

• 165 degrees

• 140 degrees

How long must a roast be cooked at 133°F (56°C) to be safe?

• 36 minutes

• 89 minutes

• 56 minutes

• 112 minutes

1. How long should you leave the thermometer in for ground meat when checking the temperature?

• 10 seconds

• 15 seconds

• 17 seconds

• 1> seconds

1. What temperature should seafood be cooked at?

• 145 degrees

• 135 degrees

• 175 degrees

• 165 degrees

1. If ground meat from game animals that are commercially raised and inspected what should the temperature be?

• 145 degrees

• 150 degrees

• 165 degrees

• 155 degrees