Food Temperature for food products

Food Temperature for food products

Meat temperatures

Poultry 74°C

Fish 60°C

Beef, Lamb, Veal (Rare) 52°C

Beef, Lamb, Veal (Medium) 60°C

Beef, Lamb, Veal (Well Done) 71°C

Pork Roasts, Steaks & Chops (Medium) 63°C

Pork Roasts, Steaks & Chops (Well Done) 71°C

Sausages 71°C

Baking temperatures

Rich Dough 77°C

Lean Dough 88-93°C

Sourdough 97°C

Sponge Cake 95-98°C

Fruit Cake 98-100°C

Yeast (Water temp.) 41-46°C

Butter (Softened) 18-19°C

Jam (Setting Point) 105°C

 

CONFECTIONERY temperatures

Syrup (Thread) 110-112°C

Fondants, Fudge & Pralines 112-116°C

Caramel (Firm Ball) 118-120°C

Divinity & Nougat (Hard Ball) 121-130°C

Taffy (Soft Crack) 132-143°C

Brittle, Lollipops & Hardtack (Hard Crack) 149-154°C

Flan & Caramel Cages 160-177°C

 

 

REHEATING temperatures

All reheated foods 75°C

All reheated foods, whether that's precooked meat or vegetables, should reach and maintain a temperature of 75°C for 30 seconds before consumption.

 

 

Food Holding Temperature

Once your food is cooked to the proper internal temperature or chilled to 40 degrees Fahrenheit or below, it’s important to maintain these safe temperatures before serving. There are a number of instances in which food-service professionals need to hold food for extended periods of times. These instances could include holding food in salad bars and buffet lines or transporting food to off-site locations and catering events.

When transporting food, it is recommended you use a food pan or insulated catering bag to ensure your hot or cold foods remain safe for consumption.