SMF Training and Consulting

Question #1
What temperature do you reheat food that you cooked and cooled the day before for hot hold?
1)135Â°F
2)145Â°F
3)155Â°F
4)165Â°F

Question #2
Which chicken breast is cooked correctly?
1)Cook until outside is brown on both sides and it appears firm to the touch.
2)When an infrared thermometer shows 165Â°F
3)When checked with a stem thermometer the internal temperature is 165Â°F
4)When checked with a stem thermometer the internal temperature is 155Â°F

Question #3
Fresh caught salmon would be safely cooked at what temperature?
1)Until medium rare is best.
2)An internal temperature of 145Â°F
3)An internal temperature of 140Â°F
4)Until you see it flaking.

Question #4
What is the correct temperature for storing cold food?
1)In the refrigerator
2)50Â°F or below
3)51Â°F or below
4)41Â°F or below

Question #5
What is the minimum temperature a turkey burger should be cooked?
1)145Â°F
2)155Â°F
3)165Â°F
4)185Â°F

Question #6
A pork chopped stuffed with a vegetarian dressing should be cooked to an internal temperature of?
1)135Â°F
2)145Â°F
3)155Â°F
4)165Â°F

Question #7
During an event you must hot hold soup at what minimum temperature for how many hours?
1)135Â°F for no more than 4 hours
2)135Â°F for no more than 6 hours
3)any temperature for no more than 4 hours
4)1 and 3 are both correct

Question #8
A ground beef hamburger should be cooked to what minimum internal temperature?
1)135Â°F
2)145Â°F
3)155Â°F
4)165Â°F

Question #9
Which soup has been cooled properly?
1)Place in container and put in refrigerator when it stops steaming.
2)Cool to 70Â°F and then place in refrigeration. Must be 41Â°F within 6 hours
3)Placed in a metal pan in ice bath and cooled to 41Â°F within 4 hours.
4)Place in freezer for 2 hours then in refrigeration for an additional 4 hours.

Question #10
When thawing under running water, what is the maximum water temperature you can use?
1)100Â°F
2)70Â°F
3)You should not thaw under running water. Place in bowl filled with hot water.
4)41Â°F