NRFSP Temperature Control 2 — Questions and Answers
Question 1: Which thermometer type is most appropriate for measuring the internal temperature of a thick roast?
- Surface thermometer
- Bimetallic stemmed thermometer (Correct answer)
- Time-temperature indicator
- Infrared thermometer
Correct answer: Bimetallic stemmed thermometer
A bimetallic stemmed thermometer measures internal temperature accurately when inserted into the thickest part of the meat.
Question 2: What is the required minimum internal temperature for fish cooked in a food service operation?
- 135°F
- 145°F (Correct answer)
- 155°F
- 165°F
Correct answer: 145°F
Fish must be cooked to a minimum internal temperature of 145°F for 15 seconds per FDA Food Code requirements.
Question 3: A food service manager measures soup at 120°F after being on a steam table for 30 minutes. What action is required?
- Continue serving — 120°F is safe
- Reheat to 135°F immediately
- Reheat to 165°F within 2 hours (Correct answer)
- Discard the soup immediately
Correct answer: Reheat to 165°F within 2 hours
Soup that has dropped below 135°F on a hot-holding unit must be reheated to 165°F within 2 hours before returning to hot holding.
Question 4: What is the safe minimum internal temperature for cooking eggs that will be immediately served?
- 135°F
- 145°F (Correct answer)
- 155°F
- 165°F
Correct answer: 145°F
Eggs that are cooked for immediate service must reach 145°F for 15 seconds to destroy Salmonella.
Question 5: Which method is NOT an approved rapid cooling technique for hot foods?
- Ice-water bath
- Blast chiller
- Shallow pan method
- Cooling on the counter at room temperature (Correct answer)
Correct answer: Cooling on the counter at room temperature
Cooling food at room temperature is not approved because it keeps food in the danger zone too long and allows bacterial growth.
Question 6: Pork chops must reach what minimum internal temperature when served immediately?
- 135°F
- 145°F (Correct answer)
- 155°F
- 165°F
Correct answer: 145°F
Whole muscle pork, like pork chops, must reach 145°F for 15 seconds to be considered safe.
NRFSP Temperature Control 2
Which thermometer type is most appropriate for measuring the internal temperature of a thick roast?