A cook uses the microwave to fully cook a raw chicken and rice bowl. Which procedure satisfies the microwave cooking rule for raw animal foods?
a.Cook covered to 165°F in all parts, rotating or stirring during cooking, then let it stand covered for 2 minutes before checking the final temperature
b.Cook uncovered to 155°F in all parts, stir the bowl once at the halfway point, then let it stand for 30 seconds before serving
c.Cook to 145°F in the thickest part of the bowl, stir it once at the end, and then serve right away with no standing time
d.Cook covered to 165°F in all parts and serve the bowl as soon as the microwave stops, because the 2-minute standing time applies only when reheating leftovers
Explanation
Raw animal foods cooked in a microwave must reach 165°F in all parts, be covered, and be rotated or stirred partway through to offset uneven heating. The food must then stand covered for 2 minutes so the temperature can equalize before serving, and this standing time is part of the cooking rule itself, not a reheating rule. Neither 155°F nor 145°F meets the requirement for raw poultry.
Law Reference: FDA Food Code §3-401.12Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A breakfast cook cracks shell eggs to order and serves each plate as soon as it is ready. What minimum internal cooking temperature applies to these eggs?
- A banquet kitchen slow-cooks a whole beef roast. Which time and temperature combination meets the minimum cooking requirement for roasts?
- 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?
- Why must food cooked in a microwave be rotated or stirred during cooking and then allowed to stand for 2 minutes?
- A manager is quizzing the line cooks. Which of these menu items has the HIGHEST minimum internal cooking temperature?
- A kitchen finishes a batch of beef chili at 3:00 p.m. and begins cooling it. By what time must the chili reach 70°F to stay within the first cooling stage?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review