1. Cooking Times and
Temperatures
Broiling:
• Chicken 15-20 minutes
• Pork 20-30 minutes
• Beef 45-60 minutes
• Fish there are as many ways to prepare fish as there are varieties a
good rule of thumb is 400 degrees for 15 minutes be sure to double
check these suggestions for the type of fish you are making
Baking:
• Chicken
-- legs and thighs bake at 350 degree for 35-40 minutes
-- wings 350 degrees for 30-40 minutes
-- in bone breast 350 degrees for 30-40 minutes
-- boneless should be baked at350 degrees for 20-30 minutes
• Pork bake at 350 degrees for 30-35 minutes
• Beef 400 degree for 30-40 minutes
• Fish (see above)
Stove Top:
• Chicken place thawed chicken in hot skillet and flip after 10 minutes
continue until meat is cooked through
• Pork place thawed pork chops, pork steak in hot skillet flip every 10
minutes until cooked through
• Beef place thawed beef in hot skillet flip after 10 minutes
continued until meat is cooked through
• Prepare ground beef in a hot skillet on medium to high heat stirring
occasionally until no pink remains.
2. Internal
Cooking
Temperatures165⁰
Beef, Veal, Lamb
--Medium Rare
Ground Meat
145⁰ Turkey
--Medium 160⁰ Chicken 165⁰
--Well Done 170⁰ Beef 160⁰
Veal 160⁰
Roast Beef Lamb 160⁰
--Cooked commercially, Pork 160⁰
Vacuum sealed, and Seafood 145⁰
ready-to-eat 140⁰ --Fin Fish Cook until opaque
Poultry and flakes easily with a fork
All Products 165⁰ --Shrimp, Lobster, Crab until
Pork it
Turns red and flush should
--Medium 160⁰
be
--Well Done 170⁰ pearly opaque
Ham --Scallops should turn milky
--Fresh (raw) 160⁰ White or opaque and firm
--Cooked (reheat) 140⁰ --Clams, Mussels, Oysters
cook
Eggs and Egg
Dishes
--Eggs cook until firm
-- Egg Dishes 160⁰
--Egg Sauces, Custards 160⁰
3. Cooking Terms and
Definitions
Bind-to thicken the liquid of a soup gravy or stew with a
starch like flour, cornstarch, or egg yolks.
Blanch- to place in hot water for a time and then cold
water to partially cook, or make peeling easier.
Braise- to sear or brown in fat, then cook slowly,
covered in a minimum of liquid on the stovetop or in
the oven.
Coat A Spoon- sauces or custards that contain
cornstarch or egg yolk often must be cooked until they
are done enough to leaving a coating on a spoon.
Dice- to cut food in to tiny cubes (1/4-1/8 inch)
Egg Wash- Egg yolk or egg white mixed with a small
amount of water or milk. It's brushed over breads,
pastry and other baked goods before baking to give
them color and gloss.
Flambé- heated spirits (such as brandy) poured over
cooked or partially cooked food
And then ignited and allowed to burn off.
4. Cooking Terms and
Definitions
Fold- to gently combine a lighter mixture such as beaten egg
whites with a heavier mixture such as cream sauce or cake
batter.
This is done by placing the heavier mixture on top and then
cutting down with a rubber spatula toward you. Turning the
mixture as you go, while working your way around the bowl.
