1. Temperature Check Quiz

2. Without any interruption of the cooking process poultry, stuffed meat, and all stuffing should be cooked to a minimum internal temperature of: A. 140*F (40*C) B. 155*F (68.3*C) C. 165*F (73.9*C) D. 180*F (82.2*C) Without any interruption of the cooking process poultry, stuffed meat, and all stuffing should be cooked to a minimum internal temperature of: A. 140*F (40*C) B. 155*F (68.3*C) C. 165*F (73.9*C) D. 180*F (82.2*C)

3. The temperature of the food in hot holding equipment should be no lower than: A. 135*F B. 141*F C. 145*F D. 170*F

4. All cooked, potentially hazardous food that is being saved for the next-day service must be chilled to an internal temperature of 41*F or less within: A. Fifteen minutes B. Two to four hours C. Three to six hours D. Six to eight hours

5. The minimum product temperatures for cooked fish should be: A. 141 F B. 145 F C. 150 F D. 155 F

6. The minimum product temperatures for cooked eggs should be: A. 141 F B. 145 F C. 150 F D. 155 F

7. Which of the following is an important guideline for freezer storage? A. Foods should be packed tightly into the freezer. B. Freezer temperatures should be maintained at 32*F C. Freezer temperatures should be maintained at zero. D. Frozen food inventories do not need to be marked with a date of entry.

8. The temperature danger zone for foods is the temperatures of: A. 30-145 F B. 35-141 F C. 40-140 F D. 41-135 F

9. Thermometers should be _____________so they are accurate: A. Read Daily B. Calibrated C. Hot Hold D. Left in freezer

10. Food like lasagna, a casserole, should have a minimum cooking temperature of: A. 145 *F B. 155 *F C. 160 *F D. 165 *F

11. If a batch of soup drops below 135 it can be safely reheated once to _________. A. 145 *F B. 155 *F C. 160 *F D. 165 *F