Temperatures

Question 0

Stuffing made w/ fish, meat, or poultry

•temperature & for how long?•

Answer 0

165°F for 15 seconds

Question 1

Poultry: including whole or ground chicken, turkey, or duck

•temperature & for how long?•

Answer 1

165°F for 15 seconds

Question 2

Stuffed meat, seafood, poultry, or pasta

•temperature & for how long?•

Answer 2

Anything stuffed is 165°F for 15 seconds

 Answer: 165°F for 15 seconds

Question 3

Dishes that include previously cooked TCS ingredients. (Raw ingredients should be cooked to their minimum internal temperatures)
•temperature & for how long?•

Answer 3

165°F for 15 seconds

Question 4

Ground meat: including beef, pork, and other meat

•temperature & for how long?•

Answer 4

155°F for 15 seconds

Question 5

Injected meat: including brined ham and flavor-injected roasts
•temperature & for how long?•

Answer 5

155°F for 15 seconds

Question 6

Mechanically tenderized meat

•temperature & for how long?•

Answer 6

155°F for 15 seconds

Question 7

Ratites: including ostrich and emu

•temperature & for how long?•

Answer 7

155°F for 15 seconds

Question 8

Ground seafood: including chopped or minced seafood

•temperature & for how long?•

Answer 8

155°F for 15 seconds

Question 9

Shell eggs hot-held for service

•temperature & for how long?•

Answer 9

155°F for 15 seconds

Question 10

Seafood: including fish, shellfish, and crustaceans

•temperature & for how long?•

Answer 10

145°F for 15 seconds

Question 11

Commercially raised game

•temperature & for how long?•

Answer 11

145°F for 15 seconds

Question 12

Shell eggs that will be served immediately

•temperature & for how long?•

Answer 12

145°F for 15 seconds

Question 13

Roast of pork, beef, veal, and lamb

•temperature & for how long?•

Answer 13

145°F for 4 minutes

Question 14

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held for service
••Temperature••

Answer 14

135°F

Question 15

Tea: note that it should remain in contact with the water for a minimum of one minute. (5 for traditional method)
••temperature••

Answer 15

175°F

Question 16

How do you calibrate a thermometer according to elevation? Concerning boiling water
••temperature & explain••

Answer 16

1°F down for every 550 feet increase in elevation

Question 17

Cold TCS food

Answer 17

41°F or lower, unless otherwise specified

Question 18

Hot TCS food

Answer 18

135°F or higher

Question 19

Frozen food

Answer 19

Should be frozen and solid (obviously below 32°F)

Question 20

Live shellfish

Answer 20

45°F or lower, Must be cooled to 41°F or lower in four hours

Question 21

Milk

Answer 21

45°F or lower, must be cooled to 41°F or lower in four hours

Question 22

Ready-to-eat TCS food can be stored for… At what range…

Answer 22

Only 7 days or if it is held at 41°F or lower

Question 23

Store TCS food at an internal temperature

Below or above min and max

Answer 23

Internal temperature 41°F or lower, or 135°F or higher

Question 24

Accuracy range of air temperature measuring devices...

Answer 24

Plus or minus 3°F

Question 25

Store shell eggs at an air temperature of...

Answer 25

45°F or lower

Question 26

Dried egg items can be stored in a cool dry-storage area. Once they are reconstituted, store them in the cooler at ..

Answer 26

41°F or lower

Question 27

Cut melons, cut tomatoes, and cut leafy greens are TCS food. Store them at..

Answer 27

41°F or lower

Question 28

When thawing food, what temperature should the running, drinkable, water be at...

Answer 28

70°F or lower

Question 29

Temperature range for slacking | When you take a Frozen item & you let it thaw naturally

Answer 29

-10°F to 25°F

Question 30

At what temperature should you reheat/ cook left overs and partially cooked foods.

Answer 30

165°F for 15 seconds

Question 31

Range for cooling over the course of six hours (there are two steps FYI)

Answer 31

135°F down to 70°F in the first two hours; then cool it from 70°F to 41°F for the next four hours

Question 32

How long can you hold cold food without temperature control

Answer 32

6 hours. Food must be held at 41°F or lower before removing it from refrigeration

Question 33

How long can you hold hot food without temperature control

Answer 33

4 hours. Food must be held at 135°F or higher before removing it from temperature control

Question 34

Temperature of heat sanitizing

Answer 34

Soaked in 171°F water, for at least 30 seconds

Question 35

What are the two temperatures for chlorine water temperature

Answer 35

Greater than or equal to 100°F, and greater than or equal to 75°F

Question 36

If the water temperature while using chlorine is greater than/equal to 100°F, what can the pH be? What are the parts per million. (Hint: same as if the temp were greater/ equal to 75°F)

Answer 36

Less than or equal to a pH of 10

Question 37

If the water temperature while using chlorine is greater than/ equal to 75°F, what can the pH be? What are the parts per million. (Hint: same as if the temp were greater/equal to 75°F)

Answer 37

Less than or equal to pH of 8

Question 38

When cleaning with chlorine: sanitizer concentration?

Answer 38

50-99 parts per million. This is the same for booth temperature ranges

Question 39

What is the sanitizer contact time for chlorine?

Answer 39

Greater than or equal to 7 seconds

Question 40

What is the water temperature for Iodine sanitizers | Iodine is the form of one

Answer 40

68°F

Question 41

What is the water temperature for Quats | Quats are used for sanitizer

Answer 41

75°F

Question 42

What is the parts per million in water hardness?

Answer 42

Less than or equal to 500 parts per million

Question 43

Sanitizer contact time for iodine and Quats

Answer 43

Greater than or equal to 30 seconds

Question 44

What is the temperature of the final sanitizing rinse of a high-temperature machine?

Answer 44

180°F

Question 45

For stationary rack, single-temperature machines..

Answer 45

It must be at least 165°F

Question 46

In manual dishwashing, what is the temperature of the sink with detergent?

Answer 46

90-110°F

Question 47

When storing fruit and vegetables kept in a cooler can easily dry out. What relative humidity should there be to reduce drying

Answer 47

85-95%