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Serve Safe > Temperatures > Flashcards

Temperatures Flashcards

0
Q

Stuffing made w/ fish, meat, or poultry

•temperature & for how long?•

A

165°F for 15 seconds

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1
Q

Poultry: including whole or ground chicken, turkey, or duck

•temperature & for how long?•

A

165°F for 15 seconds

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2
Q

Stuffed meat, seafood, poultry, or pasta

•temperature & for how long?•

A

Anything stuffed is 165°F for 15 seconds

 Answer: 165°F for 15 seconds
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3
Q

Dishes that include previously cooked TCS ingredients. (Raw ingredients should be cooked to their minimum internal temperatures)
•temperature & for how long?•

A

165°F for 15 seconds

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4
Q

Ground meat: including beef, pork, and other meat

•temperature & for how long?•

A

155°F for 15 seconds

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5
Q

Injected meat: including brined ham and flavor-injected roasts
•temperature & for how long?•

A

155°F for 15 seconds

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6
Q

Mechanically tenderized meat

•temperature & for how long?•

A

155°F for 15 seconds

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7
Q

Ratites: including ostrich and emu

•temperature & for how long?•

A

155°F for 15 seconds

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8
Q

Ground seafood: including chopped or minced seafood

•temperature & for how long?•

A

155°F for 15 seconds

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9
Q

Shell eggs hot-held for service

•temperature & for how long?•

A

155°F for 15 seconds

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10
Q

Seafood: including fish, shellfish, and crustaceans

•temperature & for how long?•

A

145°F for 15 seconds

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11
Q

Commercially raised game

•temperature & for how long?•

A

145°F for 15 seconds

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12
Q

Shell eggs that will be served immediately

•temperature & for how long?•

A

145°F for 15 seconds

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13
Q

Roast of pork, beef, veal, and lamb

•temperature & for how long?•

A

145°F for 4 minutes

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14
Q

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held for service
••Temperature••

A

135°F

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15
Q

Tea: note that it should remain in contact with the water for a minimum of one minute. (5 for traditional method)
••temperature••

A

175°F

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16
Q

How do you calibrate a thermometer according to elevation? Concerning boiling water
••temperature & explain••

A

1°F down for every 550 feet increase in elevation

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17
Q

Cold TCS food

A

41°F or lower, unless otherwise specified

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18
Q

Hot TCS food

A

135°F or higher

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19
Q

Frozen food

A

Should be frozen and solid (obviously below 32°F)

20
Q

Live shellfish

A

45°F or lower, Must be cooled to 41°F or lower in four hours

21
Q

Milk

A

45°F or lower, must be cooled to 41°F or lower in four hours

22
Q

Ready-to-eat TCS food can be stored for… At what range…

A

Only 7 days or if it is held at 41°F or lower

23
Q

Store TCS food at an internal temperature

Below or above min and max

A

Internal temperature 41°F or lower, or 135°F or higher

24
Q

Accuracy range of air temperature measuring devices…

A

Plus or minus 3°F

25
Q

Store shell eggs at an air temperature of…

A

45°F or lower

26
Q

Dried egg items can be stored in a cool dry-storage area. Once they are reconstituted, store them in the cooler at ..

A

41°F or lower

27
Q

Cut melons, cut tomatoes, and cut leafy greens are TCS food. Store them at..

A

41°F or lower

28
Q

When thawing food, what temperature should the running, drinkable, water be at…

A

70°F or lower

29
Q

Temperature range for slacking

When you take a Frozen item & you let it thaw naturally

A

-10°F to 25°F

30
Q

At what temperature should you reheat/ cook left overs and partially cooked foods.

A

165°F for 15 seconds

31
Q

Range for cooling over the course of six hours (there are two steps FYI)

A

135°F down to 70°F in the first two hours; then cool it from 70°F to 41°F for the next four hours

32
Q

How long can you hold cold food without temperature control

A

6 hours. Food must be held at 41°F or lower before removing it from refrigeration

33
Q

How long can you hold hot food without temperature control

A

4 hours. Food must be held at 135°F or higher before removing it from temperature control

34
Q

Temperature of heat sanitizing

A

Soaked in 171°F water, for at least 30 seconds

35
Q

What are the two temperatures for chlorine water temperature

A

Greater than or equal to 100°F, and greater than or equal to 75°F

36
Q

If the water temperature while using chlorine is greater than/equal to 100°F, what can the pH be? What are the parts per million.

(Hint: same as if the temp were greater/ equal to 75°F)

A

Less than or equal to a pH of 10

37
Q

If the water temperature while using chlorine is greater than/ equal to 75°F, what can the pH be? What are the parts per million.
(Hint: same as if the temp were greater/equal to 75°F)

A

Less than or equal to pH of 8

38
Q

When cleaning with chlorine: sanitizer concentration?

A

50-99 parts per million. This is the same for booth temperature ranges

39
Q

What is the sanitizer contact time for chlorine?

A

Greater than or equal to 7 seconds

40
Q

What is the water temperature for Iodine sanitizers

Iodine is the form of one

A

68°F

41
Q

What is the water temperature for Quats

Quats are used for sanitizer

A

75°F

42
Q

What is the parts per million in water hardness?

A

Less than or equal to 500 parts per million

43
Q

Sanitizer contact time for iodine and Quats

A

Greater than or equal to 30 seconds

44
Q

What is the temperature of the final sanitizing rinse of a high-temperature machine?

A

180°F

45
Q

For stationary rack, single-temperature machines..

A

It must be at least 165°F

46
Q

In manual dishwashing, what is the temperature of the sink with detergent?

A

90-110°F

47
Q

When storing fruit and vegetables kept in a cooler can easily dry out. What relative humidity should there be to reduce drying

A

85-95%

Serve Safe (7 decks)

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