Question

b - proper temperatures for the cooking, reheating, and cooling of foods
the minimum cooking temperature for poultry products, such as chicken and turkey is*
180°f
175°f
165°f
55°f
fruits and vegetable that are cooked for hot holding must be cooked to a minimum temperature of*
155°f.
180°f.
110°f.
135°f.

Explanation:

1. For poultry products like chicken and turkey, food safety guidelines specify a minimum cooking temperature to eliminate harmful pathogens.
2. For fruits and vegetables cooked for hot holding, the minimum temperature ensures food safety during holding.

Answer:

1. C. 165°F
2. D. 135°F