Temperature Control Flashcards
6 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Temperature Control flashcards as text
Which thermometer type is most appropriate for measuring the internal temperature of a thick roast?
Answer: Bimetallic stemmed thermometer
A bimetallic stemmed thermometer measures internal temperature accurately when inserted into the thickest part of the meat.
What is the required minimum internal temperature for fish cooked in a food service operation?
Answer: 145°F
Fish must be cooked to a minimum internal temperature of 145°F for 15 seconds per FDA Food Code requirements.
A food service manager measures soup at 120°F after being on a steam table for 30 minutes. What action is required?
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.
What is the safe minimum internal temperature for cooking eggs that will be immediately served?
Answer: 145°F
Eggs that are cooked for immediate service must reach 145°F for 15 seconds to destroy Salmonella.
Which method is NOT an approved rapid cooling technique for hot foods?
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.
Pork chops must reach what minimum internal temperature when served immediately?
Answer: 145°F
Whole muscle pork, like pork chops, must reach 145°F for 15 seconds to be considered safe.