|
Cooking temperatures:
|
Product | °F |
|
Eggs & Egg Dishes |
Eggs | Cook until yolk and white are firm |
| Egg dishes | 160 |
|
Ground Meat & Meat Mixtures |
| Turkey, chicken | 165 |
| Veal, beef, lamb, pork | 160 |
|
Fresh Beef |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
|
Fresh Veal |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
|
Fresh Lamb |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
|
Fresh Pork |
| Medium | 160 |
| Well Done | 170 |
|
Poultry |
| Chicken, whole | 180 |
| Turkey, whole | 180 |
| Poultry breasts, roast | 170 |
| Poultry thighs, wings | 180 |
| Stuffing (cooked alone or in bird) | 165 |
| Duck & Goose | 180 |
|
Ham |
| Fresh (raw) | 160 |
| Pre-cooked (to reheat) | 140 |
|
Seafood |
| Fin Fish | Cook until opaque and flakes easily with a fork. |
| Shrimp, lobster, crab | Should turn red and flesh should become pearly opaque. |
| Scallops | Should turn milky white or opaque and firm. |
| Clams, mussels, oysters | Cook until shells open. |
|
Sunday, March 21, 2010
