Practice Quiz

Red Seal Cook

Category - Fish and Shellfish

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Because fish is subject to carryover cooking, at which temperature should you remove the fish from the heat in order to ensure it will be an internal temperature of 70°C by the time it’s ready?
  1. 67 °C
  2. 57 °C
  3. 47 °C
  4. 37 °C
Explanation
Answer: B - Because fish can overcook quite easily and continues to cook after having been removed from heat, it should be taken off the heat source when it reaches an internal temperature of 57 °C (135°F), allowing it to continue to cook to the safe zone of 70 °C.
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