SERVSAFE TEST: TEMPERATURES

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SERVSAFE TEST: TEMPERATURES

Qs and Ans - Expert- Explanation - ing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the holding time and temperature requirements for reheating TCS food for hot-holding?

Answer:

165 for 15 sec within 2 hours

Question 2: Minimum internal temp for swordfish steaks?

Answer:

145 F for 15 seconds

Question 3: At what maximum internal temp should cold TCS be held?

Answer:

41 F Question 4: What is minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?

Answer:

165 F

Question 5: At what minimum internal temp should hot TCS food be held?

Answer:

135 F

Question 6: Minimum internal temp for glazed carrots for hot-holding?

Answer:

135 F`

Question 7: Beef stew must be cooled from ___F to ___ F within how many hours?

Answer:

135 F to 70 F, 2 hr

Question 8: minimum internal temp for ground-beef patties?

Answer:

155 F for 15 seconds Question 9: What is the minimum internal cooking temp for eggs that will be hot-held for later service?

Answer:

155 F

Question 10: What is the minimum internal cooking temp for ground beef?

Answer:

155 F Question 11: After it is cooled the first time, beef stew must be cooled from __ F to __ F within how many hours?

Answer:

70 F to 41 F, 4 hr

Question 12: Minimum internal temp for whole chicken?

Answer:

165 F for 15 seconds Question 13: What is the minimum internal cooking temperature for stuffed pork chops?

Answer:

165 F

Question 14: Minimum internal temp for pork chops?

Answer:

145 F for 15 seconds