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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