450º-500º      Very hot 165º-170º      Safely cooked pork; my temperature preference 375º             Temperature for pan frying fish You can take action to protect yourself and your loved ones by keeping food safe. This range of temperatures is often called the “Danger Zone.” Keep Food Out of the “Danger Zone” Never leave food out of refrigeration over 2 hours. The temperature range in which food-borne bacteria can grow is known as the “Danger Zone”. 700º            Fire point of most oils 85°-87°      Melt chocolate for tempering Storage. 180º             Ideal temperature for cooked custards; go no higher Place them in this order: Prep. Raw or undercooked eggs or foods containing them (cookie dough and homemade ice cream). 495º             Soybean oil

375º             Vegetable shortening These three factors can create the perfect environment for harmful microorganisms or toxins to rapidly reproduce at temperatures of 41°F to 135°F (5°C to 57°C). The second is a deep fry/candy thermometer. 125°             Chocolate burns, 375º             Olive oil

The temperature reads from 200º to 400º Fahrenheit and is perfect for testing hot oil and sugar syrups. Some of the symptoms include stomach cramps, nausea, vomiting, diarrhoea, and fever. In these and dozens of other instances, using a thermometer makes perfect sense. Meat, fish and poultry are categorized as a TCS food because they contain protein, are moist and have a neutral or slightly acidic pH. The first is an instant-read thermometer with a thin probe that registers accurately within 10 seconds of insertion. Bacteria like Salmonella, E.coli, and Campylobacter can double in number in as little as 20 minutes! 510º             Safflower oil 88°               Beta (type V) crystals melt Armed with these two tools, the following guide to temperature should get you cooking to the right degree. Holding. Do you know what happens when perishable foods are left at (4°C – 60°C or 40°F – 140°F) for more than 2 hours? Cold items should be kept at or below 41°F (5°C) and hot foods need to be kept at or above 135°F (57°C). Copyright 2000-2017 Susan S. Bradley. 420º             Sesame oil 160º              USDA-approved temperature for  medium pork (not considered safe below 160º) Have more questions? To convert Celsius/Centigrade degrees to Fahrenheit degrees, multiply by 9, divide by 5, and add 32. To lower your chances of food poisoning, consider how germs found in contaminated food can make you sick. Anybody can get food poisoning, but most people don’t think about food safety or the safe food temperature until they or someone they know gets sick after eating contaminated food. 300º             For seasoning lightly oil-coated pans in the oven 145º-150º    Medium-rare lamb In just 20 minutes, the amount of bacteria can double when food is in this danger zone. 1000º           Self-cleaning oven temperature when cleaning, 195º             Low simmer Need it at a time that suits you? 32º-40º      Normal refrigerator temperature 145º-161º    Temperatures for pasteurizing milk 30º              Best egg storage temperature 175º-180º      Cooked chicken; French temperature preference 244º-248º   Firm ball Refrigerate items below 41°F (5°C) and freeze them below 0°F (-18°C). Before serving, check to make sure every piece of meat, fish or poultry has met the minimum internal cooking temp, leaving the meat thermometer in for the required time. 165º              USDA-approved minimum safe temperature for cooked poultry. Even seasoned cooks who depend regularly and almost instinctively on their sense of sight, smell, sound, and feel to gauge degree of doneness in foods, also depend on a temperature guide and a thermometer. 213º-214º Boiling temperature of salted or sugared water; 1 teaspoon per quart

Good hygiene and cooking foods thoroughly are the best and easiest ways to avoid food poisoning. This site uses Akismet to reduce spam. 185º             Bread is done The danger zone refers to the temperature range in which bacteria growth occurs most rapidly on food. 115°             Chocolate may scorch 300º-350º      Very moderate © 2020, Gordon Food Service. 149º             Egg whites coagulate Meat, fish and poultry are categorized as a TCS food because they contain protein, are moist and have a neutral or slightly acidic pH.

Foodborne illness symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. 78°               Beta prime (type III and IV) crystals start to form 325º             Water drops dance on skillet surface Pathogenic microorganisms (pathogens) grow very slowly at temperatures below 40°F (6°C), multiply rapidly between 40°F (6°C) and 140°F (60°C), and are destroyed at temperatures above 140°F (60°C). 160º-170º   Ideal temperature for hollandaise when making 36º              Eggs straight from the refrigerator

Test your thermometer’s accuracy by placing it in boiling water. 156º             Egg yolks coagulate If you’re a Gordon Food Service customer, log in to Gordon Experience and check out the Food Safety Awareness page and download the Time/Temperature Log Sheets. 60º-125º    Bacterial growth danger zone One of the critical factors in controlling bacteria in food is controlling temperature.

325º             Black pepper burning point Foodborne illness is more dangerous for certain vulnerable populations, such as people with weakened immune systems, young children, the elderly, and pregnant women. It usually reads between 40º and 260º Fahrenheit, which is useful for many things, from measuring the temperature of water intended for dissolving yeast to the temperature of a pot roast. ... a lively celebration of regional food and culinary craft, season by season, with 400+ original recipes by Susan S. Bradley, Copyright © 2020 LunaCafe on the Foodie Pro Theme.