ServSafe Preparation, Cooking and Serving 2 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for ground beef hamburger patties?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
Correct answer: 155°F (68°C)
Ground meat such as beef must reach 155°F (68°C) for 17 seconds.
Question 2: What is the minimum internal cooking temperature for poultry?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 135°F (57°C)
Correct answer: 165°F (74°C)
Poultry must reach 165°F (74°C) for less than one second.
Question 3: How often should a temperature measuring device be calibrated to ensure accuracy?
- Only when first purchased
- Regularly, and after being dropped or exposed to temperature extremes (Correct answer)
- Once per year
- Never, they are factory set
Correct answer: Regularly, and after being dropped or exposed to temperature extremes
Thermometers should be calibrated regularly and after drops or temperature extremes.
Question 4: When checking the temperature of food, where should the thermometer probe be inserted?
- Near the surface of the food
- Into the thickest part of the food (Correct answer)
- Just under the top crust
- Against the side of the pan
Correct answer: Into the thickest part of the food
The probe should be inserted into the thickest part, away from bone or pan.
Question 5: What is the minimum internal temperature for cooking a whole roast of beef (with proper hold time)?
- 130°F (54°C)
- 145°F (63°C) (Correct answer)
- 155°F (68°C)
- 165°F (74°C)
Correct answer: 145°F (63°C)
Whole-muscle roasts can be cooked to 145°F (63°C) with an appropriate hold time.
Question 6: Why should you avoid using a glass thermometer in food production areas?
- It is too expensive
- It can break and become a physical contaminant (Correct answer)
- It reads too slowly
- It cannot measure cold foods
Correct answer: It can break and become a physical contaminant
Glass can shatter and contaminate food with broken pieces.
Question 7: What is the correct way to clean and sanitize a thermometer probe between uses?
- Wipe it on a towel only
- Rinse it in plain water
- Clean and sanitize it before and after each use (Correct answer)
- Only sanitize at the end of the shift
Correct answer: Clean and sanitize it before and after each use
Thermometer probes must be cleaned and sanitized before and after each use to prevent cross-contamination.
ServSafe Preparation, Cooking and Serving 2
What is the minimum internal cooking temperature for ground beef hamburger patties?