SERVSAFE CH. 8: COOKING TEMPS EXAM QUESTIONS

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SERVSAFE CH. 8: COOKING TEMPS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Reheating food for hot HOLDING:

Answer:

Must be reheated to an internal temp of 165°F for 15 seconds withing 2 hours! Discard if this temp has not been reached within 2 hours.Question 2: 145°F for 15 seconds:

Answer:

- Seafood: including fish, shellfish and crustaceans.

• Steaks/chops of pork, beef, veal and lamb.
• Eggs that will be served immediately.

Question 3: Example--Minimum internal cooking temp for: Pork Loin injected with marinade

Answer:

155°F

Question 4: Example--Minimum internal cooking temp for: Lamb Chops

Answer:

145°F

Question 5: 145°F for 4 minutes:

Answer:

• Roasts of pork, beef, veal and lamb.

Question 6: Commercially processed, ready-to-eat food

(hot held for service):

Answer:

135°F

Question 7: 135°F and HOLD at 135°F:

Answer:

• Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried

vegetables, chicken wings, etc.).

• Fruit, vegetables, grains (pasta, rice), and legumes (beans, refried beans) that will be hot-held for

service.Question 8: 165°F for 15 seconds:

Answer:

- Poultry: including whole or ground chicken, turkey, and duck.

• Stuffing made with TCS ingredients.
• Stuffed meat, seafood, poultry, or pasta.
• Dishes that include previously cooked TCS ingredients.

Question 9: Example--Minimum internal cooking temp for: Green Beans hot-held

Answer:

135°F

Question 10: Pork, beef, veal, lamb

ROASTS:

Answer:

145°F for 4 minutes

Question 11: Partial Cooking

(meat, seafood, poultry, eggs):

Answer:

• Never more than 60 minutes during initial cooking.

• Cool food immediately after initial cooking.

• Freeze or refrigerate the food after cooling.

• Heat to at least 165°F before selling or serving.

• Cool it if it will not be served or held immediately.

Question 12: Injected meat

(including brined ham and flavor-injected roasts):

Answer:

155°F for 15 seconds

Question 13: Seafood

(including fish, shellfish, and crustaceans):

Answer:

145°F for 15 seconds

Question 14: Poultry

(whole or ground duck, chicken, or turkey):

Answer:

165°F for 15 seconds Question 15: Example--Minimum internal cooking temp for: Salmon Steak

Answer:

145°F

Question 16: Mechanically tenderized meat:

Answer:

155°F for 15 seconds Question 17: Cooking in a Microwave (eggs, poultry, fish and meat):

Answer:

165°F is minimum internal cooking temperature.

Question 18: Example--Minimum internal cooking temp for: Ground Pork

Answer:

155°F

Question 19: Safe methods for cooling food:

Answer:

• Ice-water bath

• Ice paddle

• Blast chiller

• Tumble chiller

• Add ice or cold water as an ingredient

Question 20: Reheating Roasts:

Answer:

130°F: HOLD for 112 minutes

145°F: HOLD for 4 minutes

Question 21: TCS food cooked in a microwave

(eggs, poultry, fish, and meat):

Answer:

165°F

Question 22: Example--Minimum internal cooking temp for: Eggs for immediate service

Answer:

145°F

Question 23: Example--Minimum internal cooking temp for: Precooked frozen Hot Wings

Answer:

135°F