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WorksheetsMinimum Internal Cooking Temps
Total questions: 40
Worksheet time: 20mins
What is the minimum internal cooking temp for salmon steak?
135 degrees F
145 degrees F
155 degrees F
165 degrees F
What is the minimum internal cooking temp for broccoli cooked in the microwave that will be hot held?
135 degrees F
145 degrees F
155 degrees F
165 degrees F
Veal
155*F/15 sec.
155*F/4 min
145*F/4 min
145*F/15 sec.
Leftover broccoli reheated in a saute' pan
135°
145°
155°
165°
Eggs that will be placed on a buffet for self-service
135°
145°
155°
165°
For how long must a large roast reach the minimum internal temp of 145° to be considered cooked properly
15 seconds
1 minute
4 minutes
6 minutes
To what temperature must a food handler heat leftover honey glazed carrots to serve again the next day?
135°
145°
155°
165°
What is the minimum internal temperature for the safe cooking of:
Injected Meats (Brined Ham & Flavor Injected Roasts), or mechanically tenderized meats?
155* for 15 sec
155* for 4 minutes
165* for 15 seconds
165 for 4 minutes
Perishable foods, such as milk, raw meats, cheese, should be stored in an environment that is no higher than:
40*
36*
42*
32*
What is the minimum internal temperature for the safe cooking of:
Pork, beef, veal , lamb chops and steaks -- boneless or bone in, up to 1.5 inches thick?
145* for 15 seconds
135* for 15 seconds
155* for 15 seconds
140* for 15 seconds
What is the minimum internal temperature for the safe cooking of:
Poultry (chicken, turkey)--boneless; whole pieces; ground, such as a turkey burger?
145* for 15 seconds
155* for 15 seconds
165* for 15 seconds
160* for 15 seconds
What is the minimum internal temperature for the safe cooking of:
Fish and seafood that has been ground up (fin fish, flat fish, shrimp, crab, mollusks)?
145*
135*
155*
165*
Two Stage Cooling Process--Second Stage:
After food has cooled down from 135° F to 70° F, the food must cool further to what final temperature at the end of an additional cooling time:
40*
!35*
32*
50*
Two Stage Cooling Process--First Stage:
If cooling cooked food down for cold storage, the process begins when the temperature is at 135° F. The target temperature to cool the food to in the first stage is:
135*
70*
40*
32*
What is the minimum internal temperature for the safe holding of:
Cooked foods to be kept warm, maintenance temperature.
135*
145*
155*
75*
Two Stage Cooling Process--Second Stage:
If cooling cooked food down for cold storage, the second part of the process begins when the temperature is cooled from 70° F to 40° F. This part of the process needs to happen in?
1 hour
2 hours
4 hours
6 hours
What is the minimum internal temperature for the safe holding of:
Fruits and vegetables to be held for hot service?
135*
145*
155*
165*
What is the minimum internal temperature for the safe cooking of:
Reheated foods that that include previously cooked TCS (Time Temperature Control for Safety) ingredients?
135*
145*
155*
165*
What is the minimum internal temperature for the safe cooking of:
TCS (Time Temperature Control for Safety) foods cooked in the microwave?
135*
145*
155*
165*
What is the minimum internal temperature for the safe cooking of:
Ground pork (sausage), ground beef (hamburger), ground lamb?
165*
155*
145*
135*
Two Stage Cooling Process--First Stage:
If cooling cooked food down for cold storage, food must be cooled from 135° F to 70° F in how much time:
1 hour
2 hours
3 hours
4 hours
What is the temperature danger zone?
39*-139*
41*-140*
41*-135-
40*-140*
Pathogens grow well in the temperature danger zone. They grow much faster at temperatures between
70* - 125*
41* - 140*
60* - 140*
70* - 125*
When cooling food for storage, if food has not reached 70°F (21°C) within two hours, it must be
thrown out.
reheated & consumed.
reheated & cooled again.
all of the above are true.
In order to cool food safely you must first cool food from 135°F to 70°F within ____ hours. Then, cool it to 41°F (5°C) or lower in the next _____ hours.
2, 4
1, 4
3, 5
1, 3
There are many ways to cool food quickly and safely including
using ice paddles
using ice as an ingredient
reduce the size of the food or split into multiple containers
all of the above
Thaw TCS food safely in all of these ways EXCEPT:
on the counter
as part of the cooking process
under running, potable water
in the microwave
in the refrigerator
Mrs. McCray's favorite food of all time is ICE CREAM!! What temperature does ice cream need to be at to stay FROZEN?
30*
32*
34*
40*
What is the boiling point of water?
200*
212*
220*
165*
