Time/Temperature Practice Test
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Question 1 |
Ratites (large flightless birds such as ostrich or emu) should be cooked to what minimum internal temperature?
A | 165°F (74°C) for <1 second (instantaneous) |
B | 135°F (57°C) (no minimum time) |
C | 145°F (63°C) for 4 minutes |
D | 155°F (68°C) for 17 seconds |
E | 145°F (63°C) for 15 seconds |
Question 2 |
Shell eggs that will be hot-held for service should be cooked to what minimum temperature?
A | 135°F (57°C) (no minimum time) |
B | 145°F (63°C) for 15 seconds |
C | 155°F (68°C) for 17 seconds |
D | 165°F (74°C) for <1 second (instantaneous) |
E | 145°F (63°C) for 4 minutes |
Question 3 |
You are receiving a delivery of live shellfish. What maximum air-temperature should they be received at?
A | 45°F |
B | 35°F |
C | 50°F |
D | 41°F |
Question 4 |
Shell eggs that will be served immediately (not hot-held) should be cooked to what minimum temperature?
A | 155°F (68°C) for 17 seconds |
B | 145°F (63°C) for 4 minutes |
C | 165°F (74°C) for <1 second (instantaneous) |
D | 145°F (63°C) for 15 seconds |
E | 135°F (57°C) (no minimum time) |
Question 5 |
Food from plants that will be hot-held for service should be cooked to what minimum temperature?
A | 135°F (57°C) (no minimum time) |
B | 165°F (74°C) for <1 second (instantaneous) |
C | 155°F (68°C) for 17 seconds |
D | 145°F (63°C) for 4 minutes |
E | 145°F (63°C) for 15 seconds |
Question 6 |
Steaks, chops, or filets of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?
A | 135°F (57°C) (no minimum time) |
B | 165°F (74°C) for <1 second (instantaneous) |
C | 155°F (68°C) for 17 seconds |
D | 145°F (63°C) for 15 seconds |
E | 145°F (63°C) for 4 minutes |
Question 7 |
How long can a cold-held TCS food remain in the Temperature Danger Zone before it must be served or thrown out?
A | 6 hours |
B | 2 hours |
C | 4 hours |
D | 8 hours |
Question 8 |
Fish should be cooked to what minimum internal temperature?
A | 165°F (74°C) for <1 second (instantaneous) |
B | 145°F (63°C) for 15 seconds |
C | 155°F (68°C) for 17 seconds |
D | 145°F (63°C) for 4 minutes |
E | 135°F (57°C) (no minimum time) |
Question 9 |
In which temperature range do bacteria grow the most rapidly, even more rapidly than in the Temperature Danger Zone?
A | Between 32°F and 212°F (0°C and 100°C) |
B | Between 70°F and 125°F (21°C and 52°C) |
C | Between 41°F and 125°F (5°C and 52°C) |
D | Between 41°F and 135°F (5°C and 57°C) |
E | Between 70°F and 135°F (21°C and 57°C) |
Question 10 |
What is the minimum temperature for TCS foods that are being hot-held for service?
A | 45°F |
B | 41°F |
C | 70°F |
D | 135°F |
E | 125°F |
Question 11 |
You are reheating a previously cooked TCS food from the cooler that will be hot-held for service. To what minimum temperature must the food be reheated before being hot-held for service?
A | 155°F (68°C) for 17 seconds |
B | 145°F (63°C) for 15 seconds |
C | 135°F (57°C) (no minimum time) |
D | 165°F (74°C) for <1 second (instantaneous) |
E | It does not need to be reheated |
Question 12 |
When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 70°F to 41°F or lower?
A | 8 hours |
B | 6 hours |
C | 2 hours |
D | 4 hours |
Question 13 |
What is the minimum water temperature for the final sanitizing rinse in a high-temperature dishwashing machine?
A | 171°F (77°C) |
B | 180°F (82°C) |
C | 155°F (68°C) |
D | 165°F (74°C) |
Question 14 |
Flavor-injected roasts should be cooked to what minimum internal temperature?
A | 145°F (63°C) for 15 seconds |
B | 135°F (57°C) (no minimum time) |
C | 145°F (63°C) for 4 minutes |
D | 165°F (74°C) for <1 second (instantaneous) |
E | 155°F (68°C) for 17 seconds |
Question 15 |
A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?
A | 145°F (63°C) for 4 minutes |
B | 135°F (57°C) (no minimum time) |
C | 165°F (74°C) for <1 second (instantaneous) |
D | 155°F (68°C) for 17 seconds |
E | 145°F (63°C) for 15 seconds |
Question 16 |
Stuffed pasta, seafood, meat, or poultry should be cooked to what minimum internal temperature?
A | 135°F (57°C) (no minimum time) |
B | 145°F (63°C) for 4 minutes |
C | 145°F (63°C) for 15 seconds |
D | 165°F (74°C) for <1 second (instantaneous) |
E | 155°F (68°C) for 17 seconds |
Question 17 |
Ground beef, pork, or other meats should be cooked to what minimum internal temperature?
A | 165°F (74°C) for <1 second (instantaneous) |
B | 155°F (68°C) for 17 seconds |
C | 135°F (57°C) (no minimum time) |
D | 145°F (63°C) for 4 minutes |
E | 145°F (63°C) for 15 seconds |
Question 18 |
You are receiving a delivery of hot TCS food. What is the minimum temperature that you should receive the food at?
A | 135°F |
B | 155°F |
C | 165°F |
D | 145°F |
Question 19 |
You are receiving a delivery of milk. What is the maximum temperature that the milk should be received at?
A | 42°F |
B | 44°F |
C | 41°F |
D | 45°F |
Question 20 |
What is the total amount of time that you should allow for cooling a hot TCS food down from 135°F to 41°F or lower, before putting it into cold storage?
A | 1 hour or less |
B | 2 hours or less |
C | 4 hours or less |
D | 6 hours or less |
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