Answer :
Final answer:
The statement about heating fish to a minimum internal temperature of 145 degrees F is true. It ensures that bacteria and microorganisms in the food are killed, preventing potential diseases. Maintaining this temperature control is important for cooking safety, especially when using kitchen appliances like microwaves that may vary in heat distribution.
Explanation:
True, the statement that fish cooked in a microwave must be heated to a minimum internal temperature of 145 degrees F is correct. This temperature is important for safe consumption, as it ensures that all potential bacteria and microorganisms in the food are killed. Safe internal temperatures are crucial for preventing the growth of microbes that could increase the risk of foodborne diseases.
Using a thermometer when cooking is a reliable way to make sure that food reaches the necessary internal temperatures. This is especially the case when using kitchen appliances like microwaves that can drastically vary in heat distribution. While microwaves can operate at high power levels, not all that energy is directly absorbed by the food, meaning that accurate temperature readings are vital for food safety.
Finally, any failure of temperature control can lead to an increase in microbial growth. For instance, bacteria often multiply most rapidly between 40 and 140 degrees F. Thus, keeping the food at safe temperatures throughout the cooking process is crucial to avoid potential health hazards.
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