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 contain no bacteria
b.Pathogen destruction depends on both temperature AND time — a slightly lower temperature held long enough achieves the same lethality
c.Roasts are always served rare regardless of safety
d.Time has no effect on 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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