What is the minimum internal cooking temperature for a whole-muscle pork chop?
a.135°F for 15 seconds
b.155°F for 17 seconds
c.145°F for 15 seconds
d.165°F for 15 seconds
解析
Whole-muscle cuts such as steaks and chops of pork, beef, veal, and lamb must reach 145°F for 15 seconds. Bacteria on intact muscle remain on the surface, which cooks first, so a lower internal temperature is sufficient compared with ground products.
法律依据: FDA Food Code §3-401.11免费刷完整 500 道题库 — 无需注册。
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