Food Cook Times

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Food Cook Times

USDA Standards for food cook times.

Food
Temperature (°F) 
Rest Time 


Beef, Pork, Veal, Lamb

160
None
Turkey, Chicken

165
None
Steaks, roasts, chops

145
3 minutes
Chicken & Turkey, whole

165
None
Poultry breasts, roasts

165
None
Poultry thighs, legs, wings

165
None
Duck & Goose

165
None
Stuffing (cooked alone or in bird)

165
None
Fresh pork
145
3 minutes

Fresh ham (raw)

145
3 minutes


Precooked ham (to reheat)

140
None
Eggs
Cook until yolk and white are firm

None
Egg dishes
160

None
Leftovers
165

None
Casseroles
165

None
Fin Fish
145 or cook until flesh is opaque and separates easily with a fork.

None
Shrimp, lobster, and crabs

Cook until flesh is pearly and opaque.

None
Clams, oysters, and mussels

Cook until shells open during cooking.
None
Scallops
Cook until flesh is milky white or opaque and firm.
None

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