Topic quiz · 8 questions · ~8 min
Cooking Temperatures Quiz for the ServSafe Food Handler Exam
If you memorize one thing for the exam, make it the cooking-temperature chart. This quiz drills the minimum internal temperatures food by food, poultry, ground meat, whole cuts, seafood, eggs, plus reheating and how to check them correctly. The pattern to remember: the more processed the food, the higher the temperature.
Questions, answers (marked ✓) and explanations are below. For the interactive version, enable JavaScript.
-
Minimum internal cooking temperature for chicken and other poultry:
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C)
Poultry, whole or ground, cooks to 165°F (74°C), the highest minimum of any food. That's also why raw poultry goes on the bottom cooler shelf.
-
Minimum internal cooking temperature for a ground beef patty:
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C)
Ground meats cook to 155°F (68°C). Grinding spreads surface bacteria throughout the meat, so it needs a higher temperature than a whole steak.
-
Minimum internal cooking temperature for a whole beef steak or pork chop:
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C)
Whole cuts of beef, pork, veal and lamb cook to 145°F (63°C), bacteria live on the surface, so searing the outside makes them safe at a lower internal temp than ground meat.
-
Minimum internal cooking temperature for fresh fish and seafood:
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C)
Seafood cooks to 145°F (63°C), the same as whole cuts and shell eggs for immediate service.
-
Which TWO foods must be cooked to 165°F?
- A stuffed pork chop
- A casserole combining raw and already-cooked TCS ingredients
- A seared beef steak
- A salmon fillet
Stuffed meats and dishes that mix raw and cooked TCS ingredients cook to 165°F, the stuffing and mixing insulate the center, so the whole dish needs the highest temperature.
-
Leftover chili is reheated for hot holding. It must reach:
- 135°F within 4 hours
- 145°F within 3 hours
- 165°F within 2 hours
- 185°F within 1 hour
Food reheated for hot holding must hit 165°F (74°C) within 2 hours. Miss the window and it has spent too long in the danger zone, throw it out.
-
Scrambled eggs that will be held on a hot buffet must be cooked to:
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C)
Eggs cooked for immediate service go to 145°F, but eggs that will be held for service must reach 155°F (68°C).
-
When checking a food's temperature, you should:
- Measure near the edge of the pan
- Check the thickest part, and check more than one spot or piece
- Touch the surface only
- Trust one reading at the top
Insert the thermometer into the thickest part, keep it off the pan, and check several spots or pieces, one reading can miss a cold center.