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> cooking to proper temperature
cooking to proper temperature
Preparation
Gather all necessary ingredients and tools.
Ensure that meats are properly thawed if frozen.
Preheat the oven, grill, or stovetop as required for the recipe.
Wash hands and surfaces to prevent cross-contamination.
Cooking
Use a food thermometer to check the temperature of meats.
Cook poultry to an internal temperature of 165°F (74°C).
Cook ground meats to an internal temperature of 160°F (71°C).
Cook beef, pork, lamb, and veal to an internal temperature of at least 145°F (63°C).
Ensure that fish is cooked to an internal temperature of 145°F (63°C).
Use the thermometer in the thickest part of the meat, avoiding bones and fat.
Resting
Allow cooked meats to rest for the recommended time.
Rest poultry for at least 5 minutes before carving.
Rest other meats for at least 3 minutes before serving.
Serving
Check that all dishes are served at the appropriate temperatures.
Keep hot foods hot (above 140°F or 60°C) and cold foods cold (below 40°F or 4°C).
Use proper serving utensils to avoid cross-contamination.
Storage
Refrigerate leftovers within 2 hours of cooking.
Store leftovers in shallow containers for quick cooling.
Reheat leftovers to an internal temperature of 165°F (74°C) before serving again.
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