Cooking Temperatures Word Scramble
|
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
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 |
Created by:
nherr
Popular Culinary Arts sets