temperatures and stuff
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| How do you calibrate a thermometer? | show 🗑
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| show | The temperature when most food borne microorganisms grow well
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| What are the temperature danger zones? | show 🗑
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| How do you properly defrost frozen products? | show 🗑
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| show | 165F or higher for 15 seconds
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| show | 145F or higher for 15 seconds
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| What's the minimum internal cooking temperature for: Ground or flaked meats including hamburger, ground pork, flaked fish, ground game animals, sausage, & gyros? | show 🗑
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| show | 145F for 3 minutes
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| What's the minimum internal cooking temperature for: Beef steaks, veal lamb, & commercially raised game animals? | show 🗑
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| What's the minimum internal cooking temperature for: Fish? | show 🗑
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| show | 145F for 15 seconds ( wait for it to turn a dark yellow color
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| show | 165F let food stand for 2 minutes after cooking
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| show | 165F
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| Cross contamination is when? | show 🗑
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| Raw meat and other potentially hazardous foods shouldbe stored? | show 🗑
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| show | Cleaning is the process of removing food and other types of soil from a surface such as a countertop or plate Sanitizing is the process of reducing the number of microorganisms on that surface to safe levels.
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| What temperature should food be held that will be served? | show 🗑
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| show | Freezer: 0F Fridge: 41F or lower NOT beyond 32F
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| Meat, poultry and fish should be recieved at? | show 🗑
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| Before preparing food a food handler should? | show 🗑
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
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