Questions and Answers
What is the minimum internal cooking temperature for TCS food cooked in a microwave?
What is the minimum internal cooking temperature for ground meat?
What is the minimum internal cooking temperature for poultry?
What is the minimum internal cooking temperature for commercially processed ready-to-eat food?
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What is the minimum internal cooking temperature for pork, beef, veal, and lamb steaks or chops?
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What is the minimum internal cooking temperature for roasts of pork, beef, veal, and lamb?
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What is the minimum internal cooking temperature for stuffing and stuffed meat, fish, poultry, and pasta?
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What is the process of gradually thawing frozen food in preparation for deep-frying called?
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What are food additives used for?
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What is the only way to reduce microorganisms in food to safe levels?
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What method is used for cooling food rapidly?
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What is an ice paddle used for?
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What is an acceptable method for thawing food?
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What is the proper cooling method for TCS food?
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What internal temperature must previously cooked, TCS food be reheated to for hot holding?
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What is the minimum internal temperature for automatic iced tea equipment?
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What is the minimum temperature for traditional steeping method for making tea?
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What is the minimum internal temperature when cooking fruit, vegetables, grains, and legumes for hot holding?
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What type of birds are referred to as Ratites?
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Study Notes
Minimum Internal Cooking Temperatures
- 165°F: Minimum cooking temperature for TCS foods in a microwave, including eggs, poultry, fish, and meat.
- 155°F for 15 sec: Required for ground meats such as beef and pork.
- 165°F for 15 sec: Ensures safety for whole or ground poultry (chicken, turkey, duck).
- 135°F: Minimum cooking temperature for commercially processed ready-to-eat foods, hot held for service.
- 145°F for 15 sec: Minimum temperature for pork, beef, veal, lamb, and steaks/chops.
- 145°F for 4 min: Necessary for roasting pork, beef, veal, and lamb.
- 165°F for 15 sec: Applied to stuffing and stuffed meats, as well as pasta.
- 155°F for 15 sec: Required for injected meats, including brined ham.
- 145°F for 15 sec: Minimum for seafood, shellfish, crustaceans, and shell eggs intended for immediate service.
Food Preparation Techniques
- Slacking: Thawing frozen food gradually for deep-frying allows even heating.
- Ice-Water Bath: Thawing method using ice water to cool hot food safely.
- Ice Paddle: A plastic paddle filled with ice for quick temperature reduction.
Safe Food Thawing and Cooling
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Acceptable Thawing Methods:
- Fridge at 41°F or lower.
- Under running water at or below 70°F.
- In a microwave, cooked immediately after.
- As part of the cooking process.
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Proper Cooling of TCS Foods:
- Cool from 135°F to 70°F within 2 hours, then to 41°F or lower in the next 4 hours.
- Blast Chiller: Typically used for efficiently cooling large quantities of food.
Reheating and Serving Temperatures
- Reheating TCS Foods: Must reach 165°F for 15 seconds within 2 hours for safe hot holding.
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Tea Preparation:
- Automatic iced tea equipment requires water to be at 175°F for 1 minute.
- Traditional steeping method needs water at 175°F for approximately 5 minutes.
- Cooking Fruits, Vegetables, and Grains: Minimum internal temperature of 135°F is necessary for hot holding.
Additional Notes
- Food Additives: Include nitrates, nitrites, and sulfites for preserving food.
- Ratites: Birds such as ostrich, emu, and rhea require specific temperature guidelines for cooking.
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Description
Test your knowledge on minimum internal cooking temperatures to ensure food safety. This quiz covers important guidelines and techniques for various types of meats and other food items. Challenge yourself to see how well you understand the standards for safe cooking!
