TFM Temperature Control and Food Storage 2 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for poultry such as chicken and turkey?
- 145°F for 15 seconds
- 155°F for 15 seconds
- 165°F for 15 seconds (Correct answer)
- 170°F for 15 seconds
Correct answer: 165°F for 15 seconds
Poultry must reach 165°F for 15 seconds to destroy Salmonella and other pathogens commonly associated with it.
Question 2: What is the minimum internal cooking temperature required for ground beef?
- 145°F for 15 seconds
- 155°F for 15 seconds (Correct answer)
- 160°F for 15 seconds
- 165°F for 15 seconds
Correct answer: 155°F for 15 seconds
Ground beef must reach 155°F for 15 seconds because grinding distributes surface pathogens throughout the meat.
Question 3: What is the minimum internal cooking temperature for whole muscle beef steaks?
- 130°F for 112 minutes
- 145°F for 15 seconds (Correct answer)
- 155°F for 15 seconds
- 165°F for 15 seconds
Correct answer: 145°F for 15 seconds
Whole muscle beef steaks can be safely cooked to 145°F for 15 seconds because pathogens are primarily found on the exterior surface.
Question 4: When reheating TCS food for hot holding, what minimum temperature must it reach and within what time frame?
- 135°F within 2 hours
- 145°F within 2 hours
- 165°F within 2 hours (Correct answer)
- 155°F within 1 hour
Correct answer: 165°F within 2 hours
TCS food must be reheated to 165°F within 2 hours before being placed into hot holding equipment for service.
Question 5: What is the minimum internal cooking temperature for fish?
- 135°F for 15 seconds
- 145°F for 15 seconds (Correct answer)
- 155°F for 15 seconds
- 165°F for 15 seconds
Correct answer: 145°F for 15 seconds
Fish must reach an internal temperature of 145°F for 15 seconds to kill pathogens and ensure it is safe to eat.
Question 6: A cook is scrambling eggs to serve immediately to a customer. What minimum internal temperature must the eggs reach?
- 135°F
- 145°F for 15 seconds (Correct answer)
- 155°F for 15 seconds
- 165°F for 15 seconds
Correct answer: 145°F for 15 seconds
Eggs cooked for immediate service must reach 145°F for 15 seconds, while eggs prepared in advance for buffets require 155°F.
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?
- Serve it immediately since it exceeded 145°F
- Continue cooking until it reaches 165°F (Correct answer)
- Place it directly into hot holding
- Cool it down and reheat to 145°F
Correct answer: Continue cooking until it reaches 165°F
Poultry must reach 165°F for 15 seconds, so 158°F is insufficient and the chicken must continue cooking.
TFM Temperature Control and Food Storage 2
What is the minimum internal cooking temperature for poultry such as chicken and turkey?