Final answer:
For chili to be properly cooked, it must reach an internal temperature of at least 160°F as per USDA guidelines. If the chili reaches 155°F and is allowed to stand, it may continue to cook and reach the safe temperature. Therefore, the chili could be properly cooked if the temperature rises during the standing time.
Step-by-step explanation:
The question: Was the chili properly cooked if it reached 155°F, was stirred halfway through cooking, and was then allowed to stand for several minutes after cooking? To answer this, we need to consider food safety guidelines. According to the United States Department of Agriculture (USDA), ground meat and meat mixtures like chili should be cooked to an internal temperature of at least 160°F to be considered safe to eat.
However, letting food stand for a few minutes after cooking can lead to a phenomenon known as carryover cooking, where the temperature can continue to rise slightly. Therefore, if the temperature of the chili did reach or surpass 160°F during the standing period, then the answer would be A. Yes.