|
Cooking Method (Dry) |
Cooking Method (Moist) |
||
|
Type |
Definition |
Type |
Definition |
|
Broil |
To cook food from heat above |
Boil |
To cook in a liquid at 212ºF |
|
Grill |
To cook food from heat below |
Braise |
To cook food in a closed container with liquid in the oven or on top of the stove |
|
Roast |
To cook food in dry heat with the aid of fat |
Pan Fry |
To cook food in preheated fat or oil partially immersed |
|
Rotisserie |
To cook food in dry heat while food is rotating |
Poach |
To cook food in a liquid at a temperature below boiling |
|
Sauté |
To cook food in a preheated pan or griddle with minimum amount of fat |
Stew |
To cook small pieces of food at below simmering point with liquid |
|
Food |
Internal Temperature (°F) |
|
Ground beef, pork, veal, lamb |
160 |
|
Ground turkey, chicken |
165 |
|
Fresh beef, veal, lamb (medium rare) |
145 |
|
Fresh beef, veal, lamb (medium) |
160 |
|
Poultry breasts, roast |
170 |
|
Poultry thighs, wings |
180 |
|
Fresh pork (medium) |
160 |
|
Fish |
145 (opaque and flaky) |