Sơ chế & Nấu nướngCâu 172 / 320
A steakhouse buys mechanically tenderized sirloin from its supplier. The chef wants to cook it like a regular steak to 145°F for 15 seconds. What should the manager say?
a.It must reach 155°F for 17 seconds, because the tenderizing needles can carry surface bacteria into the interior of the meat
b.It must reach 165°F for 15 seconds like poultry
c.It only needs 135°F because it will be hot-held
d.That is fine; tenderizing does not change the cooking requirement
Giải thích
Mechanically tenderized and injected meats are treated like ground meats and must reach 155°F for 17 seconds. The blades or needles used in tenderizing can push surface pathogens deep into the muscle, so the whole-muscle steak standard of 145°F no longer applies.
Trích dẫn luật: FDA Food Code §3-401.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A grill cook checks a chicken thigh with a probe thermometer and reads 158°F. What should the cook do?
- What is the minimum internal cooking temperature for cheese-stuffed pasta shells that contain no meat?
- A burger joint cooks fresh ground beef patties for its regular menu. What minimum internal temperature and time must each patty reach?
- What is the minimum internal cooking temperature for a whole-muscle pork chop?
- A cook pan-sears salmon fillets for dinner service. To what minimum internal temperature must the salmon be cooked?
- 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?
Cập nhật gần nhất: · quy trình kiểm tra
Sen Lin, Người sáng lập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra