Final answer:
The cooking temperature for filet portions being 182°C is false, as typical cooking temperatures for steak and poultry are well below this level, and even specialized cooking methods like pressure cooking do not reach such a high temperature.
Step-by-step explanation:
The statement that the cooking temperature for filet portions is 182°C is false. Typical cooking temperatures for various meats are actually lower than this temperature in order to ensure both safety and doneness without overcooking. For example, a medium-rare steak is usually cooked to an internal temperature of about 135°F (57°C), and even well-done steak goes only up to around 170°F (77°C), which is well below 182°C. Poultry is cooked to a higher temperature, commonly 165°F (74°C), to ensure that it is safe to eat. When employing specialized cooking methods such as pressure cooking, temperatures can go much higher, up to 252°F (122°C), but this is still below 182°C. Additionally, the highest temperature setting on a household oven is typically the broil setting at 500°F (260°C). It's important to note that meat thermometers generally have a dial with both Fahrenheit (outer scale) and Celsius (inner scale) markings to accommodate different temperature scales used in recipes around the world.