Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Food Temperatures
| Question | Answer |
|---|---|
| Cold TCS foods should be received at what temp | 45 or lower |
| Live shellfish should be received at ____ and cooled to______ | 45 degrees and cooled to 41 or less in 2 hours |
| Milk should be received at what temp or lower | 45 |
| shell eggs should be received at what air temp | 45 or lower |
| hot TCS foods should be received at what temp | 135 or higher |
| Pooled eggs should be stored at what temp | 41 or lower |
| Minimum cooking temp for ground meats | 155 for 17 seconds |
| Minimum cooking temp for seafood, steaks, game chops, and shell eggs | 145 for 15 seconds |
| Minimum cooking temp for roasts | 145 for 4 minutes |
| Cook temp for tea | 175 |
| TCS foods reheated for hot holding must reach | 165 for 15 seconds |
| TCS foods must be cooled from 135 to 41 in how many hours? | 6 hours |
| Food must be cooled from 135 to 70 in how many hours | 2 hours |
| Food must be cooled from 70 to 41 in how many hours? | 4 hours |
| Minimum cooking temp for chicken | 165 instantaneously |
| Fresh fruits and vegetables should be washed in water at what temp | Slightly warmer than the items temp |
| Cut melons, tomatoes, and leafy greens should be stored at what temp | 41 or lower |
| when slacking frozen food should never get above what temperature | 41 |
Created by:
Craword22