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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Minimum Internal Cooking Temperatures Recipe

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This recipe for Minimum Internal Cooking Temperatures is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
IMPORTANT! Please Note-these are the minimum INTERNAL temperatures that food must reach to be considered safe to eat, no matter how you prepare them. We recommend the following guide lines but personal taste temperatures may be different from the below:

Fresh ground beef, veal pork............................................160º F
Beef, veal, Lamb- roast, steaks, chops
Rare...............................................................................140º F
Medium Rare.................................................................145º F
Medium..........................................................................160º F
Well Done......................................................................170º F
Fresh Pork-roast, steaks, chops
Medium..........................................................................160º F
Well Done......................................................................170º F
Ham
Precooked (to reheat)....................................................140º F
Poultry
Ground Chicken, Turkey................................................165º F
Whole Chicken, Turkey..................................................180º F
Breasts, Roasts.............................................................170º F
Thighs and wings..........................................................180º F
Fish-cook until opaque and flakes easily with fork...........145º F
Egg dishes.......................................................................160º F
Casseroles, Leftovers......................................................165º F
Directions:
Directions:
Temperatures as Recommended by the USDA

 

 

 

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