The temperatures listed in the material are in which unit?

• A. Celsius
• B. Kelvin
• C. Fahrenheit
• D. Rankine

Answer: (C)

Understanding which temperature unit is used helps you interpret kitchen guidelines correctly. In US foodservice materials, temperatures for cooking, holding, and serving are almost always given in Fahrenheit. This scale lines up with everyday kitchen targets you’ll encounter, like poultry reaching 165°F or common oven settings around 350–375°F. Fahrenheit is practical for the restaurant context because it reflects typical cooking and safety targets that servers and cooks use at a glance.

Celsius is more common in metric countries or scientific contexts, where cooking temps would be described as numbers like 74°C or 100°C. Kelvin and Rankine are mostly used in scientific or engineering settings and aren’t employed for everyday kitchen instructions.

So the listed temperatures align with Fahrenheit, which is why that choice is the best answer.