Practice Quiz

Red Seal Cook

Category - Grains and Plant-Based Proteins

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In order to avoid the risk of botulism in cooked rice, to what temperature should cold rice be reheated?
  1. 60 °C
  2. 74 °C
  3. 68 °C
  4. 45 °C
Explanation
Answer: B - Rice is highly perishable, mainly due to its high protein content and neutral pH. To avoid the risk of food-borne illness, appropriate storage measures need to be taken. Cooked rice should be held above 60 °C or under 4 °C and must be reheated to 74 °C or higher in order to stay out of the danger zone.
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