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.165°F
b.145°F
c.135°F
d.155°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 §114004This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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