Preparation & CookingQuestion 179 of 320
Why must food cooked in a microwave be rotated or stirred during cooking and then allowed to stand for 2 minutes?
a.To improve the flavor and texture of the finished dish
b.Because microwaves heat unevenly, and rotating plus standing time lets heat distribute so every part reaches a safe temperature
c.To prevent the container from overheating and melting
d.Because the 2-minute stand replaces the need to check the temperature with a thermometer
Explanation
Microwave energy creates hot and cold spots in food. Rotating or stirring during cooking and a 2-minute covered stand afterward allow conduction to even out the temperature so all parts reach 165°F. The temperature should still be verified with a thermometer after the stand time.
Law Reference: FDA Food Code §3-401.12Practice all 320 questions free — no signup required.
Related questions on this topic
- 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?
- 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 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?
- After hot food reaches 70°F during cooling, how much additional time is allowed to bring it down to 41°F, and what is the maximum total cooling time?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review