Preparation & CookingQuestion 173 of 320
What is the minimum internal cooking temperature for a whole-muscle pork chop?
a.165°F for 15 seconds
b.155°F for 17 seconds
c.135°F for 15 seconds
d.145°F for 15 seconds
Explanation
Whole-muscle cuts such as steaks and chops of pork, beef, veal, and lamb must reach 145°F for 15 seconds. Bacteria on intact muscle remain on the surface, which cooks first, so a lower internal temperature is sufficient compared with ground products.
Law Reference: FDA Food Code §3-401.11Practice all 320 questions free — no signup required.
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