TFM Temperature Control and Food Storage 2

Question 1

What is the minimum internal cooking temperature for poultry such as chicken and turkey?

Accepted Answer

165°F for 15 seconds

Answer

145°F for 15 seconds

Answer

155°F for 15 seconds

Answer

170°F for 15 seconds

Question 2

What is the minimum internal cooking temperature required for ground beef?

Accepted Answer

155°F for 15 seconds

Answer

145°F for 15 seconds

Answer

160°F for 15 seconds

Answer

165°F for 15 seconds

Question 3

What is the minimum internal cooking temperature for whole muscle beef steaks?

Accepted Answer

145°F for 15 seconds

Answer

130°F for 112 minutes

Answer

155°F for 15 seconds

Answer

165°F for 15 seconds

Question 4

When reheating TCS food for hot holding, what minimum temperature must it reach and within what time frame?

Accepted Answer

165°F within 2 hours

Answer

135°F within 2 hours

Answer

145°F within 2 hours

Answer

155°F within 1 hour

Question 5

What is the minimum internal cooking temperature for fish?

Accepted Answer

145°F for 15 seconds

Answer

135°F for 15 seconds

Answer

155°F for 15 seconds

Answer

165°F for 15 seconds

Question 6

A cook is scrambling eggs to serve immediately to a customer. What minimum internal temperature must the eggs reach?

Accepted Answer

145°F for 15 seconds

Answer

135°F

Answer

155°F for 15 seconds

Answer

165°F for 15 seconds

Question 7

A food manager checks the temperature of a roasted chicken breast and gets a reading of 158°F. What should the manager do?

Accepted Answer

Continue cooking until it reaches 165°F

Answer

Serve it immediately since it exceeded 145°F

Answer

Place it directly into hot holding

Answer

Cool it down and reheat to 145°F