NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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155
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165
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Either A or B
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None of the above
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Detailed explanation-1: -But CDC and USDA say that consumers should cook ground beef to 160°F. The guidance for consumers is different because it is simpler to meet one standard (temperature) than two (temperature and time). Cooking ground beef to 160°F kills E. coli germs rapidly.
Detailed explanation-2: -Minimum internal temperature of 155℉ (68℃) for 17 seconds applies to: Ground meat-including beef, pork, and other meat. Injected meat-including brined ham and flavor-injected roasts. Mechanically tenderized meat.
Detailed explanation-3: -Medium (140°-150°F) A steak cooked “medium” will be mostly pink. A small ring of grey may form on the outside and a strip of red will remain in the center. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.
Detailed explanation-4: -Hamburger patties: cook to an internal temperature of 155˚F (68˚C) for fifteen seconds.