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.
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.