National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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What is the ideal internal temperature for cooking most seafood?

125°F
145°F
160°F
175°F

The correct answer is: 145°F

The ideal internal temperature for cooking most seafood is 145°F. This temperature ensures that seafood is safe to eat by effectively killing harmful bacteria and parasites that may be present. At 145°F, fish should be opaque and separate easily with a fork, while shellfish should be firm and opaque, indicating that they have been cooked through properly. Cooking seafood to this temperature helps to preserve its flavor and texture, ensuring a pleasant dining experience. While temperatures below 145°F may sometimes be safe for specific seafood preparations or types, such as sushi or some types of cured fish, these methods rely on other safety measures and practices. For general cooking, especially when handling seafood for the first time or for a mixed audience, 145°F is the widely recommended standard to eliminate health risks associated with undercooked seafood.