"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

3. Food Safety Resource Recipe

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This recipe for 3. Food Safety Resource, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cliti Shafer
Added: Wednesday, May 6, 2009


Temperature Chart:

Ground Meat & Meat Mixtures
160 F - Beef, Pork, Veal, Lamb
165 F - Chicken, Turkey

Fresh Beef, Veal, Lamb
160 F - Medium
170 F - Well Done

165 F - Chicken, Turkey - both whole and parts

Fresh Pork
170 F - Well Done

160 F - Fresh (Raw)
140 F - Pre-cooked (to reheat)

Eggs & Egg Dishes
Eggs - Cook until both yolk and white are firm
160 F - Egg dishes

145 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

165 F - Casseroles and Reheating Homemade Leftovers
140 F - Heating all canned, frozen, or commercially processed foods

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 140 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 140 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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