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Section 6 Quiz

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  1. Question 1 of 7
    1. Question

    Coolers are designed to cool hot food quickly.

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  2. Question 2 of 7
    2. Question

    Cook a whole turkey to a minimum internal cooking temperature of 155°F (68°C) for 15 seconds.

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  3. Question 3 of 7
    3. Question

    The first step in cooling TCS food is to cool it from 135°F to 70°F (57°C to 21°C) within three hours.

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  4. Question 4 of 7
    4. Question

    Fish cooked in a microwave must be cooked to a minimum internal temperature of 145°F (63°C).

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  5. Question 5 of 7
    5. Question

    What are acceptable methods of thawing food?

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  6. Question 6 of 7
    6. Question

    Click and drag to match each food item with its minimum internal cooking temperature.

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    • 145°F (63°C) for 15 seconds
    • 165°F (74°C) for <1 second
    • 145°F (63°C) for 15 seconds
    • 155°F (68°C) for 17 seconds
    • 135°F (57°C)
    • Swordfish steaks
      • Whole chicken
        • Pork chops
          • Ground-beef patties
            • Glazed carrots for hot-holding
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              Incorrect
            • Question 7 of 7
              7. Question

              Select which ways you can correctly cool a large pot of chili. Divide it into smaller containers and use one of the following methods for cooling it:

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