Temperatures

Most of us know these temps. But I thought I'd post them for those that don't.
(Copy and print) Place somewhere for future reference.

The Danger Zone – 41°F to 135°F. This is the range of temperature that disease-causing bacteria grow rapidly. Bacteria grow especially quickly between 70 and 120 degrees.

Cooking (minimum internal temperatures for 15 seconds).

165°F = Poultry, Stuffed Meats/Fish, Soup, Leftovers and foods cooked in a microwave.

155°F = Ground Beef, Ground Pork, Ground Fish

145°F = Eggs, Fish, Pork chops, Lamb, Steaks, Veal

135°F = Cooked vegetables (never store at room temperature)

130°F = Rare Roast Beef for 112 minutes.

Reheat foods to 165°F within 2 hrs. (Never reheat food in a steam table or a hot holding oven)

Arlin_MacRae said:

Thanks, bruddah. Hey, that last one about rare roast beef...does it turn into medium rare after 112 minutes??

Click to expand...

Give it a try! Let me know.

Dakaty said:

OK, so 112 minutes is not a typo??

Click to expand...

That's what the book says.

For any other Brethren in the Big Apple - The danger zone here is for 40 to 140 degrees.

BrooklynQ said:

For any other Brethren in the Big Apple - The danger zone here is for 40 to 140 degrees.

Click to expand...

Thank you. Perfect example of how some laws do vary state to state.

Brauma said:

Just to clarify, is all pork good at 145*? I was thinking that pork should be taken to 165* to kill the bad chit.

Click to expand...

140-145* is holding temp. Pork roasts should be taken to 165* minimum.