Time & Temperature ControlQuestion 98 of 319
A vegetable medley will be cooked and held on a hot bar for lunch service. What is the minimum cooking/hot-holding temperature?
a.135°F
b.145°F
c.155°F
d.165°F
Explanation
Fruits, vegetables, grains (rice, pasta), and legumes that will be hot-held need to reach only 135°F because they do not naturally carry the same pathogens as raw animal foods. Once cooked, however, they are TCS and must be hot-held at 135°F or hotter.
Law Reference: Cal. H&S Code §114004Practice all 319 questions free — no signup required.
Related questions on this topic
- Which is the correct way to calibrate a bimetallic stem thermometer using the ice-point method?
- Where should the probe of a thermometer be inserted to get an accurate reading on a chicken breast?
- An operator uses 'time as a public health control' for sliced deli meat held at room temperature. If the meat starts at 41°F, what is the maximum total time it may be out before it must be served or discarded?
- A delivery truck arrives with cold milk. What is the highest acceptable temperature for the milk at the receiving dock?
- Which cooling technique helps a large pot of hot soup pass the two-stage cooling test?
- A cook breaks several eggs together and scrambles them in advance to hold on a buffet steam table. What minimum cooking temperature applies?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review