This is use for educational purposes

1. Prepared By:
Ericson Traje

2. What is Temperature?

Temperature is a gauge of how
thoroughly cooked a cut of meat is based
on the color, juiciness and internal
temperature when cooked

3. Cooking Theremometer

A meat thermometer is a unit which will
measure core temperature of meats

4. Foods are properly cooked when they are
heated at high temperature 
to kill
harmful bacteria that can cause food-borne
illness
It is essential to us to know about the
internal temperatures of the foods you are
cooking

5. Why the Rest Time is
Important?

During the rest time, its
temperature remains constant or
continues to rise, which destroys
harmful germs.

6. Rare Medium-Rare Medium Medium-Well

Remove Ideal Remove Ideal Remove Ideal Remove Ideal
Beef Steaks 125º 130º 130º 135º 140º 145º 155º 160º
Beef Roasts 120º 130º 125º 130º 135º 145º 150º 160º
Lamb Chop 125º 130º 130º 135º 140º 145º 155º 160º
Lamb Roast 120º 130º 125º 130º 135º 145º 150º 160º
Pork Chops - - - - 140º 145º 155º 160º
Pork Roasts - - - - 135º 145º 150º 160º
Veal Chops - - 130º 135º 140º 145º 155º 160º
Veal Roasts - - 125º 130º 135º 145º 150º 160º

7. FISH Cooking Temperatures and Times
Baked Approximate Cooking Time
Portion Temp. Weight /
Thickness

Total Time
Whole 350°F 3-5 lbs 25-30 min
Fillets 350°F 3-5 lbs 25-30 min
Steaks 350°F 3-5 lbs 35-40 min
Pan-Fried Turn Once
Whole Med. 8-15 min
Fillets Med. .75 in. 7-9 min
Steaks Med. 1 in. 9-10 min
Deep-Fried
Whole 350°F 3-5 min
Fillets 350°F .75 in. 3-5 min
Steaks 350°F 1 in. 4-6 min
Grilled - 4 in. from the Heat Source Turn Once
Whole Med 10-20 min
Fillets Med .75 in. 7-9 min
Steaks Med 1 in. 9-10 min
Steaming - Over Gently Boiling Water
Whole 10-12 min
Fillets .75 in. 10-12 min
Steaks 1 in. 10-15 min

8. Importance:

• Cook foods to a safe
temperature and prevent food
borne illness.
• Prevent overcooking
• Hold foods at a safe
temperature