HELPFUL COOKING CHART (cont.)
Food | Preparation | Plate | Temperature and Time | |
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Lamb | ¾ inch thick.. Season to |
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taste.. Drain off marinade | Grill or Griddle; | High, 3 to 4 minutes per side, | ||
medallions, | ||||
well if marinated before | flat.. | depending on thickness.. | ||
boneless | ||||
grilling.. |
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| ½ to 1 inch thick.. All |
| High, 4 to 9 minutes per side, | |
Pork loin |
| depending on the thickness of the | ||
chops grilled at one | Grill or Griddle; | |||
chops, | chops.. Internal temperature of 160°F.. | |||
time should be same | flat.. | |||
boneless | Pale pink interior.. Grilling too long will | |||
thickness.. |
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| result in dry meat.. | ||
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| Cut into |
| High, 4 minutes per side, depending | |
| Grill or Griddle; | on thickness.. Should be slightly pink | ||
Pork tenderloin | medallions.. Season to | |||
flat.. | in appearance.. Grilling too long will | |||
| taste.. | |||
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| result in dry meat.. | ||
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Portobello | Grill or Griddle; | Medium, 6 to 8 minutes, until nicely | ||
mushrooms | closed or flat.. | browned.. | ||
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Sausages, | Prick links with tines of | Grill or Griddle; | High; grill for 14 to 18 minutes in the | |
fork or tip of paring | closed position, depending on | |||
uncooked | closed or flat.. | |||
knife.. | thickness of sausage.. | |||
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| Remove tough “foot” |
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Scallops, sea | (muscle) and discard.. | Grill or Griddle; | High, 2 to 3 minutes per side.. Do not | |
Dry well.. Season to | flat position only.. | overcook or scallops will be tough.. | ||
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| taste.. |
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Shrimp | Shell and | Grill or Griddle; | High, 1 to 2 minutes per side.. | |
well.. Season to taste.. | flat position only.. | |||
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Turkey cutlets | ½ inch thick.. Season | Grill or Griddle; | Medium, 3 to 4 minutes per side, | |
to taste.. | flat.. | depending on thickness.. | ||
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SAFE INTERNAL TEMPERATURES (per the USDA)
Food | Type | Internal Temperature (°F) | |
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Beef | Ground | 160° | |
Steak and roasts - medium | 160° | ||
| Steak and roasts - medium rare | 145° | |
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Chicken, turkey | Breasts | 170° | |
Ground, stuffing and casseroles | 170° | ||
| Whole bird, legs, thighs and wings | 170° | |
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Fish, shellfish | Any type | 145° | |
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Lamb | Ground | 160° | |
Steak and roasts - medium | 160° | ||
| Steaks and roasts - medium rare | 145° | |
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Pork | Chops, fresh (raw) ham ground, ribs and roasts | 160° | |
Fully cooked ham (to reheat) | 140° | ||
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