Food preparation Pork pool, section P4B

Subelement P4

FLAVOR SCIENCE

Section P4B

Optimal temperature and doneness

P4B01

What is the minimum internal temperature needed to achieve pasteurization in a pre-cooked ham?

A.
125°F (52°C)
Correct Answer
B.
140°F (60°C)
C.
165°F (74°C)
D.
180°F (82°C)

P4B01

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P4B02

At what internal temperature is a fresh (uncooked) ham considered both safe and optimally tender?

A.
135°F (57°C)
B.
155°F (68°C)
Correct Answer
C.
145°F (63°C) with a 3-minute rest
D.
165°F (74°C)

P4B02

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P4B03

What happens to the texture of ham when cooked beyond 165°F (74°C) internal temperature?

Correct Answer
A.
It becomes drier and potentially tougher
B.
It maintains optimal juiciness
C.
It becomes more gelatinous
D.
The fat completely renders out

P4B03

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P4B04

Which tool provides the most accurate measurement of a ham's internal temperature?

A.
Pop-up timer
B.
Touch test
C.
Cooking time calculation
Correct Answer
D.
Digital instant-read thermometer

P4B04

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P4B05

Where should a thermometer be inserted to accurately gauge a ham's doneness?

A.
Near the surface of the meat
Correct Answer
B.
Into the thickest part, avoiding bone and fat
C.
Directly against the bone
D.
Multiple shallow insertions across the surface

P4B05

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P4B06

What is the "danger zone" temperature range in which bacteria multiply rapidly in ham?

A.
0°F to 32°F (-18°C to 0°C)
B.
32°F to 40°F (0°C to 4°C)
Correct Answer
C.
40°F to 140°F (4°C to 60°C)
D.
Above 140°F (60°C)

P4B06

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P4B07

What carryover cooking effect should be accounted for when roasting a large ham?

Correct Answer
A.
Temperature will rise 5-10°F (3-6°C) after removal from oven
B.
Temperature will drop immediately upon removal from oven
C.
Temperature will remain exactly constant after removal
D.
Temperature will cycle up and down for 30 minutes

P4B07

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P4B08

What is the recommended cold holding temperature for ham on a buffet?

A.
Below 50°F (10°C)
B.
Room temperature of 70°F (21°C)
C.
Between 50°F and 70°F (10°C and 21°C)
Correct Answer
D.
At or below 40°F (4°C)

P4B08

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