Question:
Steaks, chops, or filets of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
Explaination
Explanation: Steaks, chops, and fillets are thinner cuts of meat than roasts. Because they are thinner, they only need to be cooked to 145°F for 15 seconds.Because roasts are thicker, they must be cooked at this temperature for 4 minutes.Other foods that should be cooked to 145°F (63°C) for 15 seconds: Seafood — including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately
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