dougthecook
Cooking
Stores
Reference
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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 dishes |
160 F |
Ground Meat & Meat Mixtures
| Turkey, chicken |
165 F |
| Veal, beef, lamb, pork |
160 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, whole |
180 F |
| Chicken, breast |
165 F |
| Turkey, whole |
180 F |
| Poultry breasts, roast |
170 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, crab |
Should turn red and flesh should become
pearly opaque. |
| Scallops |
Should turn milky white or opaque and firm. |
| Clams, mussels, oysters |
Cook until shells open. |
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