Time & Temperature (NYC)Câu 75 / 240
Whole-muscle roasts (like a beef roast) may be cooked using lower temperatures held for longer times. This is allowed because:
a.Roasts are always served rare regardless of safety
b.Time has no effect on bacteria
c.Pathogen destruction depends on both temperature AND time — a slightly lower temperature held long enough achieves the same lethality
d.Roasts contain no bacteria
Giải thích
Cooking safety depends on the combination of temperature and time: a lower internal temperature held for a longer time can destroy pathogens as effectively as a higher temperature held briefly, which is why roasts have approved lower-temperature and longer-time tables. This does not mean roasts are pathogen-free or exempt from rules. Time is a genuine safety factor, not irrelevant.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Fish that will be cooked must reach a minimum internal temperature of 145°F. What is required instead for fish that will be served raw (like sushi)?
- A large pan of lasagna is left to cool covered on a prep table for 3 hours before refrigerating. What is the NYC time-temperature problem?
- A NYC deli holds tuna salad on a self-serve bar packed in ice. For this to keep the food safe, the ice must:
- When TCS food such as raw chicken pieces is cooked in a microwave, NYC and FDA guidance require cooking to a higher temperature and letting it stand. The food should be heated to:
- A NYC restaurant offers hamburgers cooked to order below 158°F on request. What time-temperature-related requirement applies?
- Which type of thermometer is appropriate for checking the internal temperature of a thin hamburger patty?
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