FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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135*
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145*
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155*
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165*
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Detailed explanation-1: -Add tuna to hot pan and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side.
Detailed explanation-2: -The internal temperature of cooked tuna should never exceed 40°C and ideally it should be slightly over 30°C. Eating tuna “well done” is a waste of this wonderful ingredient. Brush the tuna with a thin layer of oil, just before the fish is placed on the griddle, both for the flavor and to stop it sticking.
Detailed explanation-3: -No dining decisions to make there. Tuna and salmon, on the other hand, are more steak-like and can be prepared anywhere from rare (about 110 degrees) to well-done (about 145 degrees), depending on your preference. (For the record, the USDA says 145 degrees is the minimum safe internal temperature for fish.)
Detailed explanation-4: -Rare: up to 100 degrees F. Medium Rare: 100 – 120 degrees F. Medium: 120 – 130 degrees F. Well: over 130 and we don’t typically cook our tuna that high (145 is the USDA recommended temperature) 13-Jan-2020