Cooking temperatures: practice questions

1. What is the minimum internal temperature required for raw animal foods cooked in a microwave oven?

1. 63°C (145°F)
2. 71°C (160°F)
3. 74°C (165°F)
4. 82°C (180°F)

2. How long should food stand covered after being removed from the microwave to ensure temperature equilibrium?

1. 30 seconds
2. 1 minute
3. 2 minutes
4. 5 minutes

3. Why must food be rotated or stirred midway through microwave cooking?

1. To prevent the food from drying out
2. To compensate for uneven distribution of heat
3. To allow the food to cool slightly before serving
4. To mix in additional moisture from the cover

4. What is the required covering status for food during microwave cooking?

1. Left uncovered to allow steam to escape
2. Covered to retain surface moisture
3. Covered only for the last minute of cooking
4. Left uncovered to prevent condensation

5. How should poultry be cooked to ensure it is safe to eat?

1. To 63°C (145°F) for 15 seconds
2. To 68°C (155°F) for 17 seconds
3. To 74°C (165°F) or above for less than 1 second
4. To 60°C (140°F) for 12 minutes

6. What is the minimum cooking temperature for comminuted meats, such as ground beef?

1. 63°C (145°F) for 15 seconds
2. 68°C (155°F) for 17 seconds
3. 74°C (165°F) for less than 1 second
4. 60°C (140°F) for 12 minutes

7. Under what condition can a whole-muscle, intact beef steak be served raw or undercooked?

1. If the establishment serves a highly susceptible population
2. If the steak is prepared so that it remains intact and cooked on both sides to 63°C (145°F)
3. If the steak is ground before cooking to ensure even heating
4. If the steak is cooked to an internal temperature of 74°C (165°F)

8. When using a non-continuous cooking process for raw animal foods, what is the maximum duration allowed for the initial heating process?

1. Thirty minutes
2. Sixty minutes
3. Ninety minutes
4. Two hours

9. What must be done to raw animal foods immediately after the initial heating phase in a non-continuous cooking process?

1. Serve immediately at room temperature
2. Cool according to specified time and temperature parameters
3. Hold hot until service begins
4. Reheat to a rolling boil

10. How must foods be held after cooling but before the final cooking step in a non-continuous cooking process?

1. At room temperature for up to four hours
2. Frozen or cold
3. In a warm holding cabinet
4. In a sealed container at ambient temperature

11. What is required regarding written procedures for non-continuous cooking processes?

1. They must be approved by the regulatory authority and kept available for inspection
2. They must be posted in the break room for staff review
3. They must be updated annually by the health inspector
4. They must include a list of all approved suppliers

12. What is the required freezing protocol for raw fish intended to be served in ready-to-eat form, if the fish is frozen at -35°C (-31°F) or below until solid?

1. Store at -35°C (-31°F) or below for a minimum of 15 hours
2. Store at -20°C (-4°F) or below for a minimum of 24 hours
3. Store at -20°C (-4°F) or below for a minimum of 168 hours
4. Store at -35°C (-31°F) or below for a minimum of 7 days

13. When thawing reduced oxygen packaged fish that is labeled to be kept frozen until use, when must it be removed from its packaging relative to the thawing process?

1. Prior to thawing under refrigeration
2. After thawing is completely finished
3. Only if the fish appears discolored
4. Immediately before serving to the consumer

14. If a food worker uses a microwave to thaw frozen ready-to-eat food, what is the required next step?

1. Transfer immediately to conventional cooking equipment
2. Let it rest at room temperature for ten minutes
3. Return it to the freezer for final cooking
4. Hold it in a hot holding unit until needed

15. What is the required microbial reduction standard for juice treated under a HACCP plan?

1. A 3-log reduction
2. A 5-log reduction
3. A 7-log reduction
4. A 9-log reduction

16. Which warning statement must appear on juice labels if the juice has not been treated to achieve the required pathogen reduction?

1. Best if consumed by date listed.
2. Keep refrigerated after opening.
3. WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
4. Contains natural sugars and acids.

17. How long must a food establishment retain records regarding the freezing temperature and time for raw or partially cooked fish served in ready-to-eat form?

1. For 30 calendar days beyond the time of service or sale.
2. For 60 calendar days beyond the time of service or sale.
3. For 90 calendar days beyond the time of service or sale.
4. For 180 calendar days beyond the time of service or sale.

18. What is the minimum internal temperature required for reheating cooked, cooled, and reheated Time/Temperature Control for Safety (TCS) food for hot holding?

1. 74°C (165°F)
2. 63°C (145°F)
3. 57°C (135°F)
4. 41°C (105°F)

19. When reheating TCS food in a microwave for hot holding, what additional step must be taken after the food reaches the required temperature?

1. The food must be rotated or stirred, covered, and allowed to stand covered for 2 minutes.
2. The food must be stirred immediately and served without covering.
3. The food must be left uncovered to cool slightly before serving.
4. The food must be reheated again if it drops below 60°C (140°F).

20. What is the maximum allowable time for reheating food from 5°C (41°F) to the required hot holding temperature?

1. 2 hours
2. 4 hours
3. 1 hour
4. 3 hours

21. What is the minimum reheating temperature for ready-to-eat TCS food that was commercially processed and packaged in an inspected plant?

1. 57°C (135°F)
2. 74°C (165°F)
3. 63°C (145°F)
4. 41°C (105°F)