What is the minimum internal cooking temperature for whole cuts of pork, beef, veal, lamb, and fish?
a.158°F for 15 seconds
b.135°F for 15 seconds
c.165°F for 15 seconds
d.145°F for 15 seconds
Explanation
Whole intact cuts of pork, beef, veal, lamb, and fish must reach 145°F for 15 seconds, because pathogens are on the surface and are seared away as the outside cooks. Ground meats need 158°F in NYC and poultry needs 165°F because contamination is distributed throughout. 135°F is a holding temperature, not a cooking temperature.
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