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ACF Cooking Professional Exams

Category - Culinary

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The minimum cooking temperature for foods containing raw eggs is:

160°F
130°F
145°F
180°F

Explanation

ANSWER: A - Foods that contain raw eggs as an ingredient should be cooked to a minimum internal temperature of 160°F. While other ingredients in the food might not need a specific temperature goal, anytime you add raw egg to a recipe, you should follow the cooking temperature which has the highest value of all included ingredients.

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