dougthecook logo
Knowledge is Delicious
small chefs hat

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.

print this page