Question

`What is the temperature requirement for beef, pork, lamb, fish, eggs? (Examples: steaks, pork chop, fish fillet)

Answer 1

Final answer:

The temperature requirements for beef, pork, lamb, fish, and eggs vary depending on the specific food item and the desired level of doneness.

Step-by-step explanation:

The temperature requirements for beef, pork, lamb, fish, and eggs vary depending on the specific food item and the desired level of doneness. Here are some general guidelines:

1. Beef: The FDA recommends cooking steaks and roasts to an internal temperature of at least 145°F (63°C) for medium-rare.
2. Pork: The FDA recommends cooking pork chops to an internal temperature of at least 145°F (63°C) for medium-rare.
3. Lamb: The USDA recommends cooking lamb steaks and roasts to an internal temperature of at least 145°F (63°C) for medium-rare.
4. Fish: The FDA advises cooking fish to an internal temperature of 145°F (63°C) until the flesh is opaque and flakes easily with a fork.
5. Eggs: To ensure egg safety, the FDA recommends cooking eggs until the yolk and white are firm. This is typically achieved at an internal temperature of 160°F (71°C).