Food Preparation and Cooking
Domain 4 tests thawing, preparation controls, and cooking temperatures that destroy pathogens. Exam questions often give a food and an internal temperature and ask whether it is safe.
Thawing
- Thaw under refrigeration at 41°F or below.
- Thaw under running water at 70°F or below.
- Thaw in a microwave only if the food is cooked immediately.
- Thaw as part of cooking without interruption.
Cooking temperatures
Common exam values:
- Poultry, stuffed foods, and reheated foods: 165°F for 15 seconds.
- Ground meat: 155°F for 17 seconds.
- Whole meat and fish: 145°F for 15 seconds. Follow the code adopted in your jurisdiction, but know these benchmark values.
Cross-contamination controls
- Use separate cutting boards and utensils for raw and ready-to-eat foods.
- Clean and sanitize work surfaces between tasks.
- Do not taste food with a utensil that will be reused without washing.
Worked example
A chicken breast reaches 160°F and the cook plans to serve it. Stop: poultry must reach 165°F for 15 seconds. Continue cooking and verify the internal temperature with a calibrated thermometer.
Traps
Color and juice clarity are not reliable doneness indicators. Ground meat is not safely cooked at 145°F. A microwave-thawed item must be cooked immediately, not held.