Minimum Internal Cooking Temperatures Quiz Sheet
Name:
Date:
Score:
TRUE OR FALSE
T ___ F ___ 1. A whole turkey should be cooked to a minimum internal cooking temperature
of 155˚F (68˚C) for 15 seconds.
T ___ F ___ 2. Hamburger patties should be cooked to a minimum internal cooking
temperature of 145˚F (63˚C) for 15 seconds.
T ___ F ___ 3. A steak should be cooked to a minimum internal cooking temperature
of 145˚F (63˚C) for 15 seconds.
EXERCISE
Match each food item with its proper minimum internal cooking temperature by putting the
appropriate letter in the space provided. (The temperatures may be used more than once.)
____ Swordfish steaks
____ Chicken
____ Pork chops
____ Ground beef patties
a. 165˚F (74˚C) for 15 seconds.
b. 155˚F (68˚C) for 15 seconds.
c. 145˚F (63˚C) for 15 seconds.
© 2008 National Restaurant Association Educational Foundation.
All rights reserved. Not for individual sale. Reproducible for
instructional use only by permission of National Restaurant
Association Solutions.
08071801 (No. 7) v.0809
www.ServSafe.com
Minimum
Minimum
Internal
Internal
Cooking
Cooking
Temperatures
Temperatures
Quiz Sheet
Quiz Sheet
Answers
Name:
Date:
Score:
TRUE OR FALSE
T ___ F ___
X 1. A whole turkey should be cooked to a minimum internal cooking temperature
of 155˚F (68˚C) for 15 seconds.
X 2. Hamburger patties should be cooked to a minimum internal cooking
T ___ F ___
temperature of 145˚F (63˚C) for 15 seconds.
X F ___ 3. A steak should be cooked to a minimum internal cooking temperature
T ___
of 145˚F (63˚C) for 15 seconds.
EXERCISE
Match each food item with its proper minimum internal cooking temperature by putting the
appropriate letter in the space provided. (The temperatures may be used more than once.)
____
c Swordfish steaks
____
a Chicken
____
c Pork chops
b Ground beef patties
____
a. 165˚F (74˚C) for 15 seconds.
b. 155˚F (68˚C) for 15 seconds.
c. 145˚F (63˚C) for 15 seconds.
© 2008 National Restaurant Association Educational Foundation.
All rights reserved. Not for individual sale. Reproducible for
instructional use only by permission of National Restaurant
Association Solutions.
08071801 (No. 7) v.0809
www.ServSafe.com