Final answer:
Safe internal cooking temperatures are 165°F (74°C) for meats injected with liquids, tenderized meats, and raw eggs for later service, and 155°F (68°C) for ground meats and flaked fish. It's crucial to use a meat thermometer to verify these temperatures to prevent foodborne illnesses.
Step-by-step explanation:
The student is asking about the safe internal cooking temperatures for several types of food to prevent foodborne illness. For meats injected with flavoring liquids and tenderized meats, the internal temperature should reach at least 165°F (74°C) to ensure that any bacteria present are killed. Raw eggs that are to be used for later service should also be cooked to an internal temperature of 165°F (74°C) to make them safe for consumption. When it comes to ground beef, ground pork, sausage, or flaked fish, these should reach a minimum internal temperature of 155°F (68°C) and maintain that temperature for at least 17 seconds.
In order to verify these temperatures, a meat thermometer should be used. The thermometer will help ensure that the food has reached a high enough temperature to kill any bacteria it may contain, as seen in Figure 4.7.7. It's vital to prevent foods from staying between 40 and 140 degrees F (4 and 60 degrees C), as this temperature range can allow bacteria to multiply rapidly, leading to potential food safety hazards.