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Food Temperatures

These are handy to know around the kitchen. In order to cook food better it is best to bring it to room temperature. We use a digital thermometer to check our meats before they are done. Note that food cooks while it rests and often raises the temperature 5 to 15 degrees.

Eggs & Egg Dishes

Eggs Cook until yolk and white are firm
Egg dishes160 F

Ground Meat & Meat Mixtures

Turkey, chicken 165 F
Veal, beef, lamb, pork160 F

Fresh Beef

Medium Rare 145 F
Medium 160 F
Well Done 170 F

Fresh Veal

Medium Rare 145 F
Medium 160 F
Well Done 170 F

Fresh Lamb

Medium Rare 145 F
Medium 160 F
Well Done 170 F

Fresh Pork

Medium 160 F
Well Done 170 F

Poultry

Chicken, whole180 F
Chicken, breast165 F
Turkey, whole 180 F
Poultry breasts, roast170 F
Poultry thighs, wings 180 F
Stuffing (cooked alone or in bird)165 F
Duck & Goose 180 F

Ham

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

Seafood

Fin Fish Cook until opaque and flakes easily with a fork.
Shrimp, lobster, crabShould turn red and flesh should become pearly opaque.
Scallops Should turn milky white or opaque and firm.
Clams, mussels, oystersCook until shells open.

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