Minimum Internal Cooking Temps.
Call Kai
Learn
Practice Test
Spaced Repetition
Match
Flashcards
Knowt Play1/17
There's no tags or description
Looks like no tags are added yet.
Name | Mastery | Learn | Test | Matching | Spaced | Call with Kai | Chat |
|---|
No analytics yet
Send a link to your students to track their progress
18 Terms
Commercially raised game
145°F for 15 seconds
Stuffed meat, seafood, poultry, pasta
165°F for 1 second (instantaneous).
Dishes including previously cooked TCS food
165°F for 1 second (instantaneous).
Meat mechanically tenderized with needles or blade, or injected with brine/flavors
155°F for 17 seconds
Meat vacuum-tumbled with marinades
155°F for 17 seconds
Ground game animal meat
155°F for 17 seconds
Ratites
155°F for 17 seconds
Ground or chopped seafood
155°F for 17 seconds
Shell eggs to be served IMMEDIATELY
145°F for 15 seconds
Microwave cookery
165°F
Poultry, whole and ground chicken, turkey, duck
165°F for 1 second (instantaneous).
Stuffing made with fish, meat, poultry
165°F for 1 second (instantaneous).
Ground meat - including beef, pork, other meat
155°F for 17 seconds
Shell eggs that will be HOT HELD
155°F for 17 seconds
Seafood - including fish, shellfish, crustaceans
145°F for 15 seconds
Steaks/chops of pork, beef, veal, and lamb
145°F for 15 seconds
Roasts of pork, beef, veal, and lamb
145°F for 4 minutes
Food from plants:
Fruits, vegetables, grains, pasta, legumes to be HOT HELD
135°F