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The stuff the cookbook writers think you already know.

Deep Fryer Temperatures

Small piece of fish (one step frying) 360 F, 170 C

Larger piece of fish for blanching 325 F, 140 C

:larger pieces of fish for Frying 350 F, 140 - 160 C

French fried potatoes for Blanching 325 F, 140 C

French fried potatoes for Frying 360 F, 170 C

Croquette potatoes    375 F, 180 C

Internal temperatures for meat

Red Meat

Rare  125 F, 52 C

Medium Rare 130 F, 55 C

Medium   140 F, 60 C

Well Done 160 F, 70 C

White Meat

Veal 170 F, 77 C

Lamb 170 F, 77 C

Pork 185 F, 85 C

Poultry 185 F,  85 C

Needle tests or color (roasts)

Rare - Red

Medium Rare - Pink

Medium - Light Pink

Well Done - Clear

NOTE: Although medium well has become a way to cook meat and in theory it should be about 160 f or 70 c once at medium you are only drying the meat out.

Beef

Roasts, Steaks & Chops

Rare

120° to 125°F

center is bright red, pinkish toward the exterior portion

Medium Rare

130° to 135°F

center is very pink, slightly brown toward the exterior portion

Medium

140° to 145°F

 center is light pink, outer portion is brown

Medium Well

150° to 155°F

not pink

Well Done

160°F and above

steak is uniformly brown throughout

Ground Meat

160° to 165°F

no longer pink but uniformly brown throughout

Poultry

Poultry (Chicken & Duck)

165° to 170°F

cook until juices run clear

Turkey

165° to 170°F

juices run clear

leg moves easily

NOTE: A 12-lb bird can rest for 60 to 90 minutes. During that time, temperature can rise up to 20 degrees.

Pork

Roasts, Steaks & Chops

Medium

140° to 145°F

 pale pink center

Well Done

160°F and above

steak is uniformly brown throughout

Sausage (raw)

160°F

no longer pink

Ham

Raw 160°F

Pre-cooked 140°F

Seafood

Fish (steaks, filleted or whole)

 140°F

flesh is opaque, flakes easily

Tuna, Swordfish, and Marlin

125°F

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor.)

Shrimp   

cook until medium-rare (do not overcook or the meat will become dry, tough and lose its flavor.)

Lobster   

meat turns red and opaque in center when cut

Scallops  

 milky white or opaque, and firm

Clams, Mussels & Oysters

point at which their shells open - throw away any that do not open

To tell when your eggs or pasta is done check the How To section for the appropriate item.

Dry Storage Temperature

no higher than 70°F (21°C)

Fridge Temperature

34 to 40°F (1 to 3°C).

Freezing

0 C  32 F and below

Freezer Temperature (Frozen Food Storing (Holding))

0°F (-17°C)  

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Cooking (doneness) temperatures.

By using a cooking thermometer or meat thermometer you can find out the internal temperature of your food. When taking the foods temperature you want to make sure to take it from as near to center as possible. Do not take the temperature next to a bone as it will be higher than the meat.

Appliance Temperatures.

IMPORTANT:

After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute.

 When holding food for service such as buffets.. A Hot Food item should be kept above 60 (140) and cold food should be kept below 4.4 (40f). If the food is held in between these numbers for more than 2 to 3 hours it should be discarded, although some food will hold here for up to 4 hours.

Make a note of how long it takes your oven to pre heat to some of the common temperatures.