Question

24 multiple choice 1 point what is the correct internal temperature to cook whole cuts of beef for safety? 155°f 135°f 165°f 145°f 25 multiple choice 1 point what is the correct internal temperature to cook ground turkey for safety? 145°f 135°f 165°f 155°f 26 multiple choice 1 point what is the correct internal temperature to cook ground pork for safety? 165°f 135°f 155°f 145°f 27 multiple choice 1 point what is the correct internal temperature to cook salmon for safety? 135°f 165°f 155°f 145°f

Explanation:

Question 24

To ensure safety, whole cuts of beef (like steaks, roasts) should be cooked to an internal temperature of \(145^\circ\text{F}\) (with a 3 - minute rest time). The other options: \(155^\circ\text{F}\) is for ground beef, \(135^\circ\text{F}\) is for some ready - to - eat or held foods, and \(165^\circ\text{F}\) is for poultry or reheated foods.

Ground turkey, like other ground poultry, needs to be cooked to an internal temperature of \(165^\circ\text{F}\) to kill harmful bacteria. \(145^\circ\text{F}\) is for whole cuts of beef, \(135^\circ\text{F}\) is for held foods, and \(155^\circ\text{F}\) is for ground beef.

Ground pork (and other ground meats except poultry) should be cooked to an internal temperature of \(155^\circ\text{F}\) for safety. \(165^\circ\text{F}\) is for poultry, \(135^\circ\text{F}\) is for held foods, and \(145^\circ\text{F}\) is for whole cuts of beef.

Answer:

D. \(145^\circ\text{F}\)

Question 25