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> Cooking to Proper Temperature
Cooking to Proper Temperature
Preparation Steps
Gather all necessary cooking tools and equipment.
Ensure that all ingredients are fresh and of high quality.
Wash hands and ensure a clean cooking environment.
Preheat the oven, grill, or stovetop as required for the recipe.
Meat Temperature Guidelines
Beef, pork, lamb, and veal (steaks, roasts, chops): Cook to at least 145°F (63°C) and let rest for three minutes.
Ground meats (beef, pork, lamb): Cook to at least 160°F (71°C).
Poultry (chicken, turkey): Cook to at least 165°F (74°C).
Fish and shellfish: Cook to at least 145°F (63°C).
Proper Use of Thermometers
Use a food thermometer to check the internal temperature of cooked foods.
Insert the thermometer into the thickest part of the meat, avoiding bone and fat.
Allow the thermometer to sit for a few seconds to get an accurate reading.
Resting and Serving
Let meats rest after cooking to allow juices to redistribute.
Always check the temperature again before serving if food has been held for a while.
Serve food at the appropriate temperature to ensure safety and quality.
Cleaning and Safety Steps
Clean utensils and surfaces that came into contact with raw meat immediately.
Store leftovers promptly in shallow containers.
Reheat leftovers to at least 165°F (74°C) before consuming.
Final Checks
Review all temperatures and ensure they comply with food safety guidelines.
Ensure that food is served promptly, maintaining safe temperatures.
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