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Temperature Holding and Cooking

Total questions: 41

Worksheet time: 21mins

Name
Class
Date
1.
The temperature danger zone where bacteria reproduce fastest is between _____________ and ________________ F.
a)
0, 32
b)
32, 41
c)
135, 165
d)
41, 135
2.
Room temperature is a temperature around __________ degrees Fahrenheit, so it is in the temperature danger zone.
a)
70
b)
65
c)
60
3.
Safe holding of hot foods requires that they be kept above ________ degrees Fahrenheit after cooking.
a)
135
b)
140
c)
145
d)
150
4.
Safe holding of cold foods requires that they be kept below ________ degrees Fahrenheit.
a)
32
b)
56
c)
41
d)
36
5.
Sally is making hamburgers for dinner tonight. How should she NOT thaw the ground beef?
a)
In its original wrapper in the refrigerator
b)
In the microwave
c)
In its original wrapper on the counter
d)
In its original wrapper under cold running water in a sink
6.
Raw meat should be stored where in the refrigerator?
a)
on the middle shelf
b)
in the produce drawer
c)
on the top shelf
d)
at the bottom
7.
What is the proper temperature for a refrigerator?
a)
At or below 32 degrees
b)
At or below 40 degrees
c)
At or below 0 degrees
d)
At or below 51 degrees
8.

What internal temperature do you cook a steak to?

a)

135*

b)

145*

c)

155*

d)

165*

9.

What internal temperature do you cook a steak to?

a)

135*

b)

145*

c)

155*

d)

165*

10.

What internal temperature do you cook a whole chicken to?

a)

135*

b)

145*

c)

155*

d)

165*

11.

What internal temperature do you cook a hamburger to?

a)

135*

b)

145*

c)

155*

d)

165*

12.

What internal temperature do you cook ground turkey to?

a)

135*

b)

145*

c)

155*

d)

165*

13.

What internal temperature do you cook tuna to?

a)

135*

b)

145*

c)

155*

d)

165*

14.

What internal temperature do you cook a pork chop to?

a)

135*

b)

145*

c)

155*

d)

165*

15.

What internal temperature do you cook duck to?

a)

135*

b)

145*

c)

155*

d)

165*

16.

What internal temperature do you cook shrimp to?

a)

135*

b)

145*

c)

155*

d)

165*

17.

A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?

a)

Checking the critical limit

b)

Recording the temperature in the log book

c)

Reheating the soup

d)

Sanitizing the thermometer probe

18.

What is the Danger Zone?

a)

41F-135F

b)

45F-140F

c)

41F-140F

d)

35F-135F

19.

What is Time and Temperature Control?

a)

Limiting how long food spends at incorrect temperatures

b)

Limiting how long food spends at correct temperatures

c)

41°-135°F

d)

Controlling the temperature in the fridge

20.

Which of the following is a TCS Food?

a)

Bread

b)

Uncooked Pasta

c)

Sliced Watermelon

d)

Whole Watermelon

21.

What does FIFO mean?

a)

Use the food stored in front first

b)

Use the food stored in the back first

c)

Use food you just bought from the store first

d)

Throw out all food

22.

How long should food handlers SCRUB hands when washing?

a)
10-15 seconds
b)
20-30 seconds
c)
5-10 seconds
d)
20-25 seconds
23.
How long can gloves be worn when in continuous use?-
a)
1 hour
b)
2 hours
c)
3 hours
d)
4 hours
24.

What is the minimum time your should SCRUB with SOAP?

a)

5 seconds

b)

10 seconds

c)

20 seconds

d)

40 seconds

25.

What internal temp should whole poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

26.

What internal temp should ground poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

27.

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

a)

140F

b)

155F

c)

165F

d)

170F

28.

What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?

a)

140F

b)

155F

c)

165F

d)

145F

29.

What internal temp should roasts of beef, pork, veal, or lamb be cooked to?

a)

145F for 15 seconds

b)

155F for 15 seconds

c)

155F for 4 minutes

d)

145F for 4 minutes

30.

The minimal internal cooking temperature of ground beef?

a)

135 for 15 seconds

b)

145 for 15 seconds

c)

155 for 15 seconds

d)

165 for 15 seconds

31.

The internal cooking temperature of whole fish

a)

135 for 15 seconds

b)

145 for 15 seconds

c)

155 for 15 seconds

d)

165 for 15 seconds

32.

The internal cooking temperature of a meatloaf?

a)

135 for 15 seconds

b)

145 for 15 seconds

c)

155 for 15 seconds

d)

165 for 15 seconds

33.

What does the internal temperature of fresh sautéed vegetables have to be?

a)

135 for 15 minutes

b)

145 for 15 minutes

c)

155 for 15 minutes

d)

165 for 15 minutes

34.

What does the internal temperature of a pork chop have to reach?

a)

135 for 15 seconds

b)

145 for 15 seconds

c)

155 for 15 seconds

d)

165 for 15 seconds

35.

Sliced melons, cut tomatoes, and cut leafy greens should be at what temperature?

a)

41℉ or lower. 

b)

49℉ or lower. 

c)

51℉ or higher.

d)

50℉ or higher. 

36.

At what temperature should eggs be stored?

a)

41℉ or lower.

b)

56℉ or higher.

c)

156℉ or lower.

d)

89℉ or higher.

37.

At what temperature should seafood- fish and shellfish

Steaks/chops of pork, beef, veal, & lamb be ?

a)

145℉ for 15 seconds .

b)

185℉ for 15 seconds.

c)

149℉ for 17 seconds.

d)

645 ℉ for 27 seconds.

38.

What's the temperature for food from plants, including fruits, vegetables, grains (ex: rice, pasta) and legumes (ex. Beans, refried beans) that will be hot held for service?

a)

135℉ for (no minimum time.

b)

345℉ for (no minimum time.

c)

243℉ for (no minimum time.

d)

435℉ for (no minimum time.

39.

At what temperature should

Stuffing made with fish,

seafood, poultry, or pasta

and TCS ingredients be ?

a)

165℉ for <1 seconds.

b)

156℉ for <9 seconds.

c)

156℉ for <5 seconds.

d)

265℉ for <8 seconds.

40.

Where do we check the temperature of food?

a)

thickest part of the food.

b)

non thick part of the food .

c)

weakest part of the food.

41.

What is the Temperature Requirements for Cooling Food?

a)

First, cool food from 135℉ to 70℉ within 2 hours

Then cool it from 70℉ to 41℉ or lower in the next 4 hours.

b)

First, cool food from 175℉ to 70℉ within 2 hours.

c)

Then cool it from 80℉ to 41℉ or lower in the next 4 hours.

d)

First, cool food from 155℉ to 40℉ within 3 hours

Then cool it from 20℉ to 90℉ or lower in the next 4 hours

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