Final answer:
Proper cooking temperatures are critical for food safety. A leftover turkey casserole should reach at least 165°F (74°C), beef meatballs should be cooked to 155°F (68°C), grilled salmon steak to 145°F (63°C), and vegetable fried rice should be held at 135°F (57°C) to prevent bacterial growth.
Step-by-step explanation:
The goal is to match the correct minimum internal temperatures for various foods to ensure they are safe for consumption. It is essential to minimize the risk of foodborne diseases by making sure foods reach temperatures that can kill any harmful bacteria they may contain.
- 165°F or 74°C for less than a second: Leftover turkey casserole
- 155°F or 68°C for 17 seconds: Beef meatballs
- 145°F or 63°C for 15 seconds: Grilled salmon steak
- 135°F or 57°C for no specific time: Vegetable fried rice
The food items are placed next to the temperatures recommended by food safety guidelines for cooking to kill bacteria and prevent foodborne illness.