Time & Temperature (NYC)第 46 / 240 题
What is the minimum internal cooking temperature for whole cuts of pork, beef, veal, lamb, and fish?
a.145°F for 15 seconds
b.158°F for 15 seconds
c.165°F for 15 seconds
d.135°F for 15 seconds
解析
Whole intact cuts of pork, beef, veal, lamb, and fish must reach 145°F for 15 seconds, because pathogens are on the surface and are seared away as the outside cooks. Ground meats need 158°F in NYC and poultry needs 165°F because contamination is distributed throughout. 135°F is a holding temperature, not a cooking temperature.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
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