Optimal Food Temperatures
Ideal Internal Cooking Temperatures °F
Printable Version
|
Ground Meat & Meat Mixtures |
| Turkey, Chicken |
165° |
| Beef, Veal, Lamb, Pork |
160° |
|
Fresh Beef, Veal, Lamb |
| Medium Rare |
145° |
| Medium |
160° |
| Well Done |
170° |
|
Fresh Pork |
| Medium |
160° |
| Well Done |
170° |
|
Ham |
| Fresh (raw) |
160° |
| Fully cooked (to reheat) |
140° |
|
Poultry |
| Chicken, Turkey-whole |
180° |
| Chicken, Turkey-dark meat |
180° |
| Poultry breast |
170° |
| Duck & Goose |
180° |
|
Sauces, Soups, Gravies,
Marinades |
| Used with raw meat, poultry, fish |
Bring to a boil |
|
Seafood |
| Shrimp, Lobster, Crab |
Should turn red |
| Scallops |
Should turn milky white |
| Fish |
Flakes easily with a fork |
| Clams, Mussels, Oysters |
Cook until shells open |
|
Eggs & Egg Dishes |
| Eggs |
Yolk & white should be firm |
| Egg Casseroles |
160° |
| Egg Sauces, Custards |
160° |
|
