Performance Task 5

I. What is the minimum internal cooking

temperature for each of these items?

_____ 1. Ahi tuna steak

_____ 2. Green beans that will be hot-held
_____ 3. Ground pork
_____ 4. Lamb chops
_____ 5. Shell eggs for immediate service
_____ 6. Duck
_____ 7. Precooked frozen hot wings
_____ 8. Steak
_____ 9. Chicken enchiladas prepared with previously cooked
chicken
_____ 10. Pork loin injected with marinade
_____ 11. Stuffed pasta
_____ 12. Rice
_____ 13. Vegetables
_____ 14. Eggs to be hot held
_____ 15. Roasted Lamb

II. Which of the following items meet the requirements for

holding food without temperature control?

1. Potato salad is taken out of refrigeration at 10:00 A.M.

and is labeled “Discard at 3:00 P.M.”
2. Properly cooked scrambled eggs are placed in a hot-holding
unit at 9:00 A.M., held at 120°F (49°C), and discarded at 11:00
A.M. as the label indicated.
3. Sliced ham held at 50°F (10°C) the previous night, is held at
room temperature for four hours and then is discarded as the
label indicated.

III. Which of these practices at the firehouse, popular buffet is

safe or not?
1. The chili is held at an internal temperature of 135°F (57°C) 2.
The temperature of the chili is checked every four hours and if it is
not at the proper temperature, the chili is reheated.
3. Sour cream and other chili condiments are held at 50°F (10°C)
4. Chili ladles are stored in the product with handles extending
above the rim of the container.
5. Customers are encouraged to refill their chili bowls.