Preparation, Cooking and Serving Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Preparation, Cooking and Serving flashcards as text
What is the minimum internal cooking temperature for ground beef hamburger patties?
Answer: 155°F (68°C)
Ground meat such as beef must reach 155°F (68°C) for 17 seconds.
What is the minimum internal cooking temperature for poultry?
Answer: 165°F (74°C)
Poultry must reach 165°F (74°C) for less than one second.
How often should a temperature measuring device be calibrated to ensure accuracy?
Answer: Regularly, and after being dropped or exposed to temperature extremes
Thermometers should be calibrated regularly and after drops or temperature extremes.
When checking the temperature of food, where should the thermometer probe be inserted?
Answer: Into the thickest part of the food
The probe should be inserted into the thickest part, away from bone or pan.
What is the minimum internal temperature for cooking a whole roast of beef (with proper hold time)?
Answer: 145°F (63°C)
Whole-muscle roasts can be cooked to 145°F (63°C) with an appropriate hold time.
Why should you avoid using a glass thermometer in food production areas?
Answer: It can break and become a physical contaminant
Glass can shatter and contaminate food with broken pieces.
What is the correct way to clean and sanitize a thermometer probe between uses?
Answer: Clean and sanitize it before and after each use
Thermometer probes must be cleaned and sanitized before and after each use to prevent cross-contamination.