Safety And Sanitaion Assignment 1.docx

Course: Culinary Arts Subject: Safety and Sanitation Lecturer: Gerald Peters Assignment: Cooking Temperature for Meats and Poultry Trainee: Shem De Souza Submission Date: 17/09/18

MEATS

FAHRENHIET

CELSIUS

Beef Rare

120 – 125

45 – 50

Medium Rare

130 – 135

55 – 60

Medium

140 – 145

60 – 65

Medium Well

150 – 155

65 – 70

Well done

160 & above

70 & above

Rare

135

60

Medium Rare

140 – 150

60 – 65

Medium

160

70

Well done

165 & above

75 & above

Chicken

165 – 175

75 – 80

Turkey

165 – 175

75 – 80

Fresh Pork

160 – 170

65 – 70

Ham {fully cooked}

140

60

Ham {uncooked}

160

70

145

65

Lamb

Poultry

Pork

Fish & seafood Fish

BIBLIOGRAPHY Reference to cooking temperatures: Professional Cooking Book 6th Edition by Wayne Gisslen

Reference to Cooking temperatures: Cooking with Confidence for every Occasion. Book by T.T.H.T.I