Ingredients: |
Ingredients: Temperature Chart:
Ground Meat & Meat Mixtures
160º F - Beef, Pork, Veal, Lamb
165º F - Chicken, Turkey
Fresh Beef, Veal, Lamb
160º F - Medium
170º F - Well Done
Poultry
165º F - Chicken, Turkey - both whole and parts
Fresh Pork
170º F - Well Done
Ham
160º F - Fresh (Raw)
140º F - Pre-cooked (to reheat)
Eggs & Egg Dishes
Eggs - Cook until both yolk and white are firm
160º F - Egg dishes
Seafood
145º F - Fin fish (cook until opaque & flaky)
Shrimp, Lobster & Crab - cook until opaque
Clams, Oysters & Mussels - cook until shells open during cooking (never use one that has an open shell before cooking)
Scallops - cook until opaque and firm
Other
165º F - Casseroles and Reheating Homemade Leftovers
140º F - Heating all canned, frozen, or commercially processed foods
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Directions: |
Directions:The best way to check for doneness when cooking is to use a food thermometer.
Tip: Always be sure that when cooking hamburger to be sure that there is no pink left.
Keep food that needs to be held until it can be served at 140º F. It can safely be held for no more than 4 hours at this temperature as long as it does not dry out. If the food needs to be held longer than this, it should be refrigerated instead. Food held at 140º F for four hours or more should be discarded.
Thaw frozen food in a refrigerator at home or in a cooler in camp. Do not leave out. Be sure that the thawing food will not leak. When in camp, it is best to double bag foods that will need to be thawed. At home, always place meats on the lowest shelf to prevent cross-contamination. |
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