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WorksheetsImportant Food Temps
Total questions: 10
Worksheet time: 10mins
Name
Class
Date
1.
Beef Steak
a)
145*F/15 sec
b)
165*F/5 sec
c)
155*F/ 15 sec.
d)
140*F/ 5 sec.
2.
Duck
a)
145*F/ 15 sec.
b)
140*F/ 5 sec.
c)
135*F/ 15 sec.
d)
165*F/15 sec.
3.
Hamburger Patties
a)
145*F/15 sec.
b)
150*F/15 sec.
c)
155*F/ 15 sec.
d)
155*F/20 sec.
4.
Turkey Chili
a)
155*F/15 sec.
b)
155*F/10 sec.
c)
165*F/10 sec.
d)
165*F/15 sec.
5.
Poultry
a)
165 for 15 seconds
b)
155 for 15 seconds
c)
145 for 15 seconds
d)
135
6.
Ground Beef
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
7.
Which bacteria is of concern with poultry?
a)
Salmonella
b)
Squidward
c)
Coli O157:H7
d)
Spongebob
8.
What is the range of The Danger Zone?
a)
-2ºF - 20ºF
b)
0ºF - 100ºF
c)
41ºF - 135ºF
d)
1,000ºF - 2,000ºF
9.
Janice cooked her hamburger to an internal temperature of 165 deg. F.
a)
Food is in the Danger Zone
b)
Food is Safe
10.
The temperature at which food is stored that is unsafe and can cause bacteria growth.
a)
Food poisoning
b)
Danger zone
c)
Food hygiene
d)
Cross-contamination
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