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Here is another gem from the 3×5’s – but then a meat thermometer tells you most of this now a days…

Casseroles

• until hot and bubbly
• until heated through
• until cheese melts

Seafood – Fish

• until fish begins to flake when tested with a fork

Seafood – Shrimp

• until shrimp are pink and opaque

Sauces

• until (slightly) thickened

Soups

• until heated through

Stews

• Until meat is tender
• until vegetables are tender

Vegetables

• until crisp/tender
• until tender
• until browned

Meat – Beef (roast or steak)

• medium – 160°F
• well done – 170°F

Meat – Beef (ground)

• Cook to 160°F

Meat – Lamb

• medium – 145°F
• well done – 160°F

Meat – Pork

• Cook to 160°F

Meat – Poultry (Chicken/Turkey)

• until temperature in thigh is – 165°F (whole bird)
• until chicken is no longer pink in centre
• until temperature in breast is 165°F

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