[Answer] What is the minimum internal cooking temp for eggs that will be hot-held for later service?

Answer: put the stock pot in ice water

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What is the minimum internal cooking temp for eggs that will be hot-held for later service? Servsafe Chapter 8 Flashcards - Quizlet Minimum Internal Cooking Temperatures Fact Sheet Safe Minimum Cooking Temperatures | Gordon Food Service Minimum Internal Cooking Temperatures Fact Sheet 5. Eggs for immediate service: cook to an internal temperature of 145˚F (63˚C ) for fifteen seconds. 6. Leg of lamb: cook to an internal temperature of 145˚F (63˚C ) for four minutes. 7. Injected roast: cook to an internal temperature of 155˚F (68˚C ) for fifteen seconds. 8. Stuffing: cook to an internal temperature of 165˚F (74˚C) for fifteen seconds. 9. Eggs that will be hot-held for service . Minimum internal temperature of 145℉ (63℃) for 15 seconds applies to: Seafood—including fish shellfish and crustaceans. Steaks/chops of pork beef veal and lamb. Eggs that will be served immediately. Minimum internal temperature of 145℉ (63℃) for 4 minutes applies to: Roasts of pork beef ... What is the minimum internal cooking temperature for eggs that will be hot-held for service? A. 135 degrees F for 15 seconds B . 145 degrees F for 15 seconds C . 155 degrees F for 15 seconds Fri May 28 2010 · T or F: TCS Food must be cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F or lower within the next two hours. F. T or F: If TCS food is reheated for hot holding the internal temperature must reach 155°F for 15 seconds within two hours . F. What is the minimum internal cooking temp for eggs meat poultry and seafood coo...

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