Which one of these foods must be cooked to at least 165 F?

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

Which one of these foods must be cooked to at least 165 F a chicken B ground beef c pork D vegetables?

Ground beef would be the food that should be cooked to at least 165 degrees Fahrenheit. It should be noted that this temperature should be the internal temperature reading.

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Which of the following foods must be cooked to at least 165 F for 15 seconds?

165°F or above for 15 seconds – Poultry, baluts, stuffing containing fish, meat, poultry or ratites, stuffed pasta, fish, meat, poultry or ratites, and wild game animals.

Which foods must be cooked to at least 165 F or above for less than 1 second?

… The grill cook must check the temperature of each chicken breast after cooking. Each chicken breast must reach the minimum internal temperature of 165°F (74°C) for <1 second. in advance by the regulatory authority.

Which one of these foods must be cooked to at least 165 F quizlet?

Terms in this set (60) The minimum internal temperature at which poultry products should always be cooked is: Poultry should always be cooked to 165°F.

Which one of these foods must be cooked to at least 155 F?

Study questions

Question Answer
Which of the following must be cooked to at least 155? Ground meats
What is usually the riskiest step in food prep? Cooling
Who is responsible for making sure food is safe and wholesome? Everyone
Which of the following must be cooked to at least 155? Ground meats

How long can food that requires time temperature control be left in the danger zone?

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.

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How do you properly cook food?

Food safety when cooking

  1. Cook food properly – to at least 75 °C or hotter.
  2. Use a thermometer to check the temperature of cooked foods.
  3. If you use a microwave, check that the food is cooked evenly throughout.
  4. Cook foods made from eggs thoroughly.
  5. Cool and store cooked food as soon as possible.
  6. Reheat food until steaming hot.

What is the correct way to check a sanitizer?

To perform this test, take a tissue paper and draw a circle in the middle of it with the help of a pen. Now pour some drops of hand sanitizer inside this circle. If the ink starts to fade away and spills, it means your hand sanitizer is fake.

What are 4 signs that food has been temperature abused?

What are 4 signs that food has been temperature abused?

  • Deny pests access to the operation.
  • Deny pests food, water, and a hiding place.
  • Work with a pest control operator to get rid of pests.

What should be cooked to 155 * for 15 seconds?

A whole turkey should be cooked to a minimum internal cooking temperature of 155˚F (68˚C) for 15 seconds.

What is the first step in the cooling process?

The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period. Total cooling time should never exceed six hours.

What is TCS food?

Food Safety – Time/Temperature Control for Safety (TCS) Food

Those items are known as TCS foods or Time/Temperature Control for Safety foods. A TCS food requires time and temperature controls to limit the growth of illness causing bacteria.

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What two body parts must be cleaned before food preparation?

  • Wet hands with running water, (at least 1000F)
  • Apply soap.
  • Vigorously scrub lathered fingers, fingertips, and between fingers. And scrub hands & arms for at least 10-15 seconds.
  • Rinse under clean running water.
  • Dry clean hands/arms.

What should the food worker do to keep the food safe?

Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods, especially after preparing raw meat. Ready-to-eat foods should be stored on the highest shelves in the refrigerator. That way, juice from raw foods can’t drip down and contaminate the ready-to-eat food.

What is something you should never do when placing food into a steam table?

IMPORTANT: Do not place cold foods onto a steam table; as the food will not be reheated quickly enough allowing it to be exposed to the “Danger Zone” for a long time. Food should only be reheated once.

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