Minimum Internal Cooking Temperatures

Match each food item with its minimum internal cooking temperature by writing the correct letter in the space provided.

Swordfish steaks: ___
Whole chicken: _
Pork chops: _
Ground-beef patties: _
Glazed carrots for hot-holding: ___

A. 165°F (74°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
C. 145°F (63°C) for 15 seconds
D. 145°F (63°C) for 4 minutes
E. 135°F (57°C)

Question

18-06-2024
Health

Answered

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Minimum Internal Cooking Temperatures

Match each food item with its minimum internal cooking temperature by writing the correct letter in the space provided.

Swordfish steaks: ___
Whole chicken: _
Pork chops: _
Ground-beef patties: _
Glazed carrots for hot-holding: ___

A. 165°F (74°C) for 15 seconds
B. 155°F (68°C) for 15 seconds
C. 145°F (63°C) for 15 seconds
D. 145°F (63°C) for 4 minutes
E. 135°F (57°C)

Sagot :

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GinnyAnswer GinnyAnswer · Answer 1 · 2024-06-18T09:45:00-04:00

Certainly! Let's match each food item with its minimum internal cooking temperature based on the results provided:

1. Swordfish steaks
- Swordfish steaks have two cooking temperature options: 145°F for 15 seconds and 145°F for 4 minutes. Both these temperatures correspond to C (145°F for 15 seconds) and D (145°F for 4 minutes). Since both temperatures can be used, we'll list both:
- Answer: C, D

2. Whole chicken
- The minimum internal cooking temperature for whole chicken is 165°F for 15 seconds. This corresponds to A (165°F for 15 seconds):
- Answer: A

3. Pork chops
- Pork chops need to be cooked to a minimum internal temperature of 145°F for 15 seconds. This corresponds to C (145°F for 15 seconds):
- Answer: C

4. Ground-beef patties
- Ground-beef patties require a minimum internal cooking temperature of 155°F for 15 seconds. This corresponds to B (155°F for 15 seconds):
- Answer: B

5. Glazed carrots for hot-holding
- Glazed carrots for hot-holding need to maintain a minimum internal temperature of 135°F. This corresponds to E (135°F):
- Answer: E

Therefore, the matched answers are:

- Swordfish steaks: C, D
- Whole chicken: A
- Pork chops: C
- Ground-beef patties: B
- Glazed carrots for hot-holding: E

Sagot :

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