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Cooking Temperatures
as measured with a food thermometer
Question | Answer |
---|---|
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 |