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Related Flashcards
Cards In This Set
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FRESH MEATBeef, Pork, Veal & Lamb
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The internal temperature must reach at least 145º F, with a rest time of 3 minutes in order to meet guidelines.
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GROUND MEAT1- Turkey and Chicken2- Beef, Pork, Veal, Lamb
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The internal temperature is different for different mixes of meat.1 - Poultry 165º F2- Other meats160º
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POULTRY FRESHChicken, Turkey, Duck, Goose, Stuffing (in or out of the bird), Whole or Parts
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Temperature of all poultry is the same at 165º F to be sure all bacteria is killed.
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HAM1. Fresh2. Reheated
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Temperatures when reheating ham differs from cooking it fresh. 1. Fresh is 160º F2. Reheated 140º F
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EGGS & EGG DISHES1. Eggs2. Egg Mixtures
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1. Eggs can be cooked until the yolk and white of the egg are firm.2. Egg mixtures need to be cooked until they reach 160º F
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SEAFOOD1. Fin Fish 2. Shrimp, Lobster & Crabs 3. Clams, Mussels, Oysters 4. Scallops
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Fin Fish is the only of the fish that needs to be cooked to a certain temperature, that being 145º F. Shrimp, Lobster & Crabs until they are opaque. Clams, Mussels & Oysters until shells open during cooking. Scallops until milky white or opaque and firm.
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LEFTOVERS & CASSEROLESAnything being reheated
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165º F should be the temperature of anything being reheated to keep it safe from bacteria that may cause illness.
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