FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
What internal temp should roasts of beef, pork, veal, or lamb be cooked to?
|
|
145F for 15 seconds
|
|
|
155F for 15 seconds
|
|
|
155F for 4 minutes
|
|
|
145F for 4 minutes
|
Explanation:
Detailed explanation-1: -The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
Detailed explanation-2: -Minimum internal temperature of 145℉ (63℃) for 15 seconds applies to: Seafood-including fish, shellfish, and crustaceans. Steaks/chops of pork, beef, veal, and lamb. Eggs that will be served immediately.
Detailed explanation-3: -The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7).
There is 1 question to complete.