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Cooking Temperatures

as measured with a food thermometer

ground meat- beef, pork, veal, lamb 160 degrees
ground meat- turkey and chicken 165 degrees
fresh beef, veal and lamb medium rare 145 degrees
fresh beef, veal and lamb medium 160 degrees
fresh beef, veal and lamb well done 170 degrees
poultry, chicken,turkey, duck and goose- whole 165 degrees
poultry, chicken and turkey- parts 165 degrees
stuffing- cooked alone or in bird 165 degrees
fresh pork- medium 160 degrees
fresh pork- well 170 degrees
fresh ham (raw) 160 degrees
ham (pre-cooked) 140 degrees
eggs cook until yolk and white are firm
egg dishes (quiche) 160 degrees
fish 145 degrees- until flesh is opaque and separates easily with a fork
shrimp, lobster, crab until flesh is pearly and opaque
clams, oysters, mussels until shells open during cooking
scallops until milky white, opaque and firm
leftovers and casseroles 165 degrees
Created by: nherr

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