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Cooking Temps
ServSafe
25
Culinary Art
12th Grade
03/22/2012
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Additional Culinary Art Flashcards

 

 

Cards

Term

 

 

Poultry

 Definition

 

 

165°F
Term

 

 

Stuffed Foods

 Definition

 

 

165°F
Term

 

 

Rolled Foods

 Definition

 

 

165°F
Term

 

 

Stuffing made with TCS foods

 Definition

 

 

165°F
Term

 

 

Microwaved

 Definition

 

 

165°F
Term

 

 

Reheated

 Definition

 

 

165°F
Term

 

 

Dishes with previously cooked TCS foods

 Definition

 

 

165°F
Term

 

 

Ground Meat

 Definition

 

 

155°F
Term

 

 

Ground, Minced, or Chopped Seafood

 Definition

 

 

155°F
Term

 

 

Injected or Brined Meats

 Definition

 

 

155°F
Term

 

 

Ratites

(Ostrich, Emi, Rhea)

 Definition

 

 

155°F
Term

 

 

Eggs Held For Service

 Definition

 

 

155°F
Term

 

 

Ground Game

(Rabbit, Elk, Venison, Bison, Bear)

 Definition

 

 

155°F
Term

 

 

Chops, Steaks, Roasts of Meat

(Pork, Beef, Veal, Lamb)

 Definition

 

 

145°F
Term

 

 

Seafood

(Fish, Shellfish, Custaceans)

 Definition

 

 

145°F
Term

 

 

Shell eggs for immediate service

 Definition

 

 

145°F
Term

 

 

Dairy

(Cheese, Cream, Eggs, Yougurt)

 Definition

 

 

145°F
Term

 

 

Commercially Processed RTE Foods

(Cheese sticks, Garlic Bread, Wing Dings)

 Definition

 

 

135°F
Term

 

 

Fruit

 Definition

 

 

135°F
Term

 

 

Vegetables

 Definition

 

 

135°F
Term

 

 

Grains

(Rice, Pasta, Polenta)

 Definition

 

 

135°F
Term

 

 

Legumes

(Beans, Peas, Refried Beans)

 Definition

 

 

135°F
Term

 

 

Chops, Steaks, Roasts of Game

(Rabbit, Elk, Venison, Bison, Bear)

 Definition

 

 

145°F
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