Preparation & CookingQuestion 177 of 320
A cafeteria steams a large batch of green beans that will go straight into the hot-holding line. What minimum internal temperature must the green beans reach?
a.155°F for 17 seconds
b.165°F for 15 seconds
c.145°F for 15 seconds
d.135°F
Explanation
Fruits and vegetables that will be hot-held must be cooked to at least 135°F, which matches the minimum hot-holding temperature. No specific hold time is required for plant foods at this temperature.
Law Reference: FDA Food Code §3-401.13Practice all 320 questions free — no signup required.
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