ServSafe Practice Test Chapter 6 – Food Preparation

What is the minimum internal temperature required for cooking vegetables for hot holding?

135˚F 145˚F for 15 seconds Cool from 135˚F to 70˚F within three hours 165˚F for 15 seconds

135˚F

Correct answer: 135˚F

Access more questions from this quiz

Continue to ServSafe Practice Test Chapter 6 – Food Preparation for more practice questions and the full quiz experience.