Q 01/05

To what internal temperature does US health guidance say chicken must be cooked?

A) 165 °F (74 °C)

B) 135 °F (57 °C)

C) 145 °F (63 °C)

D) 155 °F (68 °C)

Answer · why

A) 165 °F (74 °C)

The figure comes from the US Department of Health and Human Services and applies to all poultry, to kill bacteria and parasites.

Q 02/05

What temperature range do food safety agencies call the bacterial 'danger zone'?

A) 32 to 100 °F (0 to 38 °C)

B) 50 to 120 °F (10 to 49 °C)

C) 60 to 180 °F (16 to 82 °C)

D) 40 to 140 °F (4 to 60 °C)

Answer · why

D) 40 to 140 °F (4 to 60 °C)

Perishable food left in that range for more than a couple of hours should be thrown out rather than reheated.

Q 03/05

The US FDA says a home refrigerator should be kept at or below what temperature?

A) 45 °F (7 °C)

B) 40 °F (4 °C)

C) 50 °F (10 °C)

D) 55 °F (13 °C)

Answer · why

B) 40 °F (4 °C)

The freezer should be at 0 °F (-18 °C); the ideal range for perishables is 37 to 41 °F.

Q 04/05

Roughly how long does an egg need to boil for the yolk to fully set?

A) 3 minutes

B) 6 minutes

C) 10 minutes

D) 8 minutes

Answer · why

C) 10 minutes

Soft-boiled eggs come out earlier with the yolk still liquid; hard-boiled ones are the base of egg salad and deviled eggs.

Q 05/05

At sea level, water boils at what temperature?

A) 180 °F (82 °C)

B) 190 °F (88 °C)

C) 212 °F (100 °C)

D) 200 °F (93 °C)

Answer · why

C) 212 °F (100 °C)

Up a mountain it boils cooler: about 200 °F at 6,250 feet, which is why high-altitude recipes take longer.