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Flashcards in Minimum Internal Temperatures Deck (6)
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165/15 [P.R.A.M.S]

1. Poultry
2. Reheating
3. Adding ingredients
4. Microwave (no seconds)
5. Stuffing

1

155/15 secs [G.I.E]

1. Ground meat and Ground seafood.
2. Injected meat.
3. Eggs to be hot held.

2

145/15 [SEW]

1. Steak & Chops
2. Eggs for immediate service
3. Whole Seafood

3

145/4 minutes

Roasts

4

135/15

Commercially processed food.

5

135/0

Fruits & Vegetables