21231694
Descrição
FlashCards por Kellie Jordan, atualizado more than 1 year ago
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Criado por Kellie Jordan
mais de 4 anos atrás
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| Questão | Responda |
| Ground Turkey | 165˚F (74˚C) for <1 second (Instantaneous) |
| Ground Fish | 155˚F (68˚C) for 17 seconds |
| Ground Beef | 155˚F (68˚C) for 17 seconds |
| Shell eggs that will be hot-held for service | 155˚F (68˚C) for 17 seconds |
| whole or ground chicken, turkey, or duck | 165˚F (74˚C) for <1 second (Instantaneous) |
| Stuffed meat, seafood, poultry, or pasta | 165˚F (74˚C) for <1 second (Instantaneous) |
| Shell eggs that will be served immediately | 145˚F (63˚C) for 15 seconds |
| fish, shellfish, and crustaceans | 145˚F (63˚C) for 15 seconds |
| Steaks/chops of pork, beef, veal, and lamb | 145˚F (63˚C) for 15 seconds |
| Cooking Seafood in a Microwave | 165˚F (74˚C) |
| Food reheated for hot-holding: Must be reheated within two hours to an internal temperature | 165˚F (74˚C) for 15 seconds |
| Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least | 135˚F (57˚C) |
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