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RD Exam > Temperatures > Flashcards

Temperatures Flashcards

1
Q

BP is X*F lower for every 550 ft above sea level

A

1*F

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2
Q

Boiling Point in *C & *F

A

212F & 100C

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3
Q

Receiving temperature for fish

A

41*F or below

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4
Q

Receiving temperature of live shellfish (clams, oysters, mollusks)

A

45F; internal temperature no higher than 50F; once received, must be brought down to 41*F within 4 hours

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5
Q

Receiving temperature of shucked shellfish, eggs & milk

A

45*F or below

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6
Q

Receiving temperature of crustaceans

A

41*F or below

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7
Q

Receiving temperature for meat (beef, pork, lamb)

A

41*F or below

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8
Q

Receiving temperature of poultry

A

41*F or below

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9
Q

Receiving temperature (and cooling requirement) for milk

A

45F or below; must be cooled to 41F within 4 hours

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10
Q

Refrigeration temperature of milk

A

41*F or below

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11
Q

Receiving temperature of fresh produce

A

Varies

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12
Q

Receiving temperature of cut melon & tomatoes

A

41*F or below

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13
Q

Receiving temperature of refrigerated RTE foods

A

41*F or below

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14
Q

Receiving temperature of hot soup

A

135*F or above

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15
Q

Receiving temperature of frozen chicken

A

0*F (or around it)

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16
Q

Refrigeration temperature

A

41*F or below

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17
Q

Dry storage temperature

A

Between 50F-70F

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18
Q

Dry storage humidity

A

Between 50% to 60%

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19
Q

Cooking temperature for poultry (whole and ground)

A

165*F for 15 seconds

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20
Q

Cooking temperature for stuffed dishes (made with meats, pasta, poultry, seafood)

A

165*F for 15 seconds

21
Q

Cooking temperature for beef/pork/chops/roasts

22
Q

Cooking temperature of fish

23
Q

Storage temperature of shelled eggs

A

45*F or below

24
Q

Thawing temperature

A

41*F of below

25
Q

Cooking temperature for dishes that include previous TCS ingredients (i.e. leftovers)

A

165*F for 15 seconds

26
Q

Microwave cooking temperature

A

165*F for 15 seconds

27
Q

Cooking temperature for ground, injected, mechanically tenderized and brined meat & seafood

A

155*F for 15 seconds

28
Q

Cooking temperature for ratites

A

155*F for 15 seconds

29
Q

Cooking temperature for shelled eggs (hot-held for service)

A

155*F for 15 seconds

30
Q

Cooking temperature for seafood (shellfish and crustacean)

A

145*F for 15 seconds

31
Q

Cooking temperature for commercially raised game (bison, venison)

A

145*F for 15 seconds

32
Q

Holding temperature for shelled eggs that are hot held

33
Q

Meats that must be held @ 145*F for 4 minutes (due to larger size)

A

Roasts of beef, pork, lamp and veal

34
Q

Cooking temperature of fruits, vegetables, grains and legumes held for hot service

35
Q

What is cooked at 175*F?

36
Q

Food must be reheated to what temperature before selling/serving?

A

165*F for 15 seconds

37
Q

Cooling temperature benchmarks and times for previously cooked foods

A

135F to 70F within 2 hrs & then 70F to 41F or below within an additional 4 hours

38
Q

Temperature to reheat commercially processed/packaged RTE foods

39
Q

Cooking temperature for chicken quesadillas

A

165*F for 15 seconds

40
Q

Cooking temperature for salmon burger

A

155F (salmon fillet = 145F)

41
Q

Cooking temperature for roast beef

A

145*F for 4 minutes

42
Q

Cooking temperature for grilled mahi mahi

43
Q

Cooking temperature for hamburger

44
Q

Cooking temperature for microwaved hamburger

45
Q

If you are using the two-stage method and the food has not reached 70ºF within two hours, what must you do?

A

Reheat it to 165ºF (74ºC) for 15 seconds or discard it.

46
Q

Hot food temperature holding temperature guidelines

A

135*F or above

47
Q

Cold food temperature holding guidelines

A

41*F or below

48
Q

Danger zone

49
Q

Bacteria love to grow at what temperature

RD Exam (2 decks)

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