Cooking Time and Temperature - Revision history

Hed: /* 6.5D Salmonella Reduction Table */ break the table up into 3 groups

2013-08-11T04:14:43Z

6.5D Salmonella Reduction Table: break the table up into 3 groups

Hed: /* See Also */

2013-08-11T04:09:28Z

Hed: /* Cooking Charts and Tables */

2013-08-11T04:05:57Z

Cooking Charts and Tables

Hed: /* Cooking Strategy */ links from table cells!

2013-08-11T04:04:09Z

Cooking Strategy: links from table cells!

Hed: /* Cooking Charts and Tables */ added color-coded charts!

2013-08-11T04:00:16Z

Cooking Charts and Tables: added color-coded charts!

Show changes

Hed: /* Cooking Charts and Tables */

2013-08-11T01:58:30Z

Cooking Charts and Tables

Hed: /* Cooking Charts and Tables */ finished 6.5D salmonella table

2013-08-11T01:55:36Z

Cooking Charts and Tables: finished 6.5D salmonella table

Hed at 01:28, 11 August 2013

2013-08-11T01:28:13Z

Hed: skeleton, categories

2013-08-11T00:41:17Z

skeleton, categories

New page

[[Image:EscherichiaColi NIAID.jpg|thumb|300px|Ingesting the wrong E. Coli bacteria can ruin your picnic. And your kidneys.]]
As the food we cook is generally meant to be fed to humans, making sure it is safe for consumption is important. Heating food to destroy harmful bacteria is a common way to reduce risk for foodborne illness. Controlling '''''cooking time and temperature''''' allow a cook to maintain acceptable safety while causing minimum damage to

==Background==
==Equipment==
==Cooking Charts and Tables==

==See Also==

*[http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-educational-campaigns/is-it-done-yet Is it done yet?] a food safety guide from the USDA.
==References==
<references />

[[Category:Cooking Basics]]
[[Category:Other Guides]]

@@ Line 98: / Line 98: @@
 === Time and Temperatures for Selected Foods ===
 ====6.5D Salmonella Reduction Table====
 {| class="wikitable" style="background: yellow"
 |-
 ! °Celsius !! °Fahrenheit !! Time
@@ Line 140: / Line 142: @@
 |-
 | 58.9 || 138 || 18m 17s
 |-
 | 59 || 138.2 || 17m 28s
@@ Line 178: / Line 186: @@
 |-
 | 66.7 || 152 || 44s
 |-
 | 67 || 152.6 || 39s
@@ Line 206: / Line 220: @@
 |-
 | 85 || 185 || 0.02s
 |-
 |}

@@ Line 17: / Line 17: @@
 ==Cooking Charts and Tables==
 === Cooking Strategy ===
 {| class="wikitable"

@@ Line 27: / Line 27: @@
 *duck or squab breasts
 *ratites (ostrich, emu)
-| style="background:yellow" |  bring exterior to desired cooking temperature, hold for time specified in 6.5D reduction table. No time and temperature standard for interior
+| style="background:yellow" |  bring exterior to desired cooking temperature, hold for time specified in [[Cooking Time and Temperature#6.5D Salmonella Reduction Table |6.5D reduction table]]. No time and temperature standard for interior
 | achieves a much higher pathogen reduction level than the FDA requires for beef steak. Not appropriate for wild game or other food that may harbor parasites. '''Not safe for mechnaically tenderized (impaled) food'''
 |-
@@ Line 36: / Line 36: @@
 *ground or minced fish, shellfish, or meats (including farmed game meat)
 *pates, forcemeats, casseroles
-| style="background:yellow" |  cook core to the temperature provided in 6.5D reduction table
+| style="background:yellow" |  cook core to the temperature provided in [[Cooking Time and Temperature#6.5D Salmonella Reduction Table |6.5D reduction table]]
 | core temperature is appropriate for wild game or ground or mixed meats
 |-
@@ Line 51: / Line 51: @@
 *cod, flounder, fluke, haddock, halibut, herring, mackerel, monkfihs, pollack, rockfish, sole, sea bass, turbot
 *other inshore saltwater fish
-| style="background:aqua" | prefreeze according to Simplified Fish freezing recommendations, then serve raw or cook at any temperature
+| style="background:aqua" | prefreeze according to [[Cooking Time and Temperature#Fish | Simplified Fish freezing recommendations]], then serve raw or cook at any temperature
 | rowspan="2" | the best temperature at which to cook fish for optimum taste and texture is generally less than that specified in food safety guidelines
 |-
-| style="background:yellow" | cook according to 6.5D reduction table
+| style="background:yellow" | cook according to [[Cooking Time and Temperature#6.5D Salmonella Reduction Table | 6.5D reduction table]]
 |-
 | rowspan="3" | crab, lobster, shrimp
@@ Line 60: / Line 60: @@
 | rowspan="3" | raw crustaceans carry some contamination risk from seawater; this risk can be minimized or eliminated by hot-water blanching or by cooking the core to a temperature specified in the 6.5D table.
 |-
-| style="background:yellow" | blanch in hot water to cook ''exterior'' according to 6.5D reduction table, then cook at any temperature
+| style="background:yellow" | blanch in hot water to cook ''exterior'' according to [[Cooking Time and Temperature#6.5D Salmonella Reduction Table | 6.5D reduction table]], then cook at any temperature
 |-
-| style="background:yellow" | core temperature provided in 6.5D table
+| style="background:yellow" | core temperature provided in [[Cooking Time and Temperature#6.5D Salmonella Reduction Table | 6.5 reduction table]]
 |-
 | poultry (whole)
-| style="background:yellow" | core temperature provided in 6.5D table
+| style="background:yellow" | core temperature provided in [[Cooking Time and Temperature#6.5D Salmonella Reduction Table | 6.5 reduction table]]
+|
 |-
 | poultry (parts)
-| style="background:pink" | see Simplified poultry table
+| style="background:pink" | see [[[[Cooking Time and Temperature#Poultry | Simplified poultry table]]
+|
 |-
@@ Line 76: / Line 76: @@
 | rowspan="2" | filter feeders can absorb pathogens from contaminated water
 |-
-| style="background:yellow" | core temperature according to 6.5D reduction table
+| style="background:yellow" | core temperature according to [[Cooking Time and Temperature#6.5D Salmonella Reduction Table | 6.5 reduction table]]
 |-
 | rowspan="3" | eggs
@@ Line 84: / Line 84: @@
 | pasteurized
 |-
-| style="background:yellow" | core temperature provided in 6.5D table
+| style="background:yellow" | core temperature provided in [[Cooking Time and Temperature#6.5D Salmonella Reduction Table | 6.5 reduction table]]
 |-
 | rowspan="2" | dairy pasteurization
@@ Line 93: / Line 93: @@
 |-
 |}
 === Time and Temperatures for Selected Foods ===
 ====6.5D Salmonella Reduction Table====

@@ Line 19: / Line 19: @@
-{| class="wikitable"
+{| class="wikitable" style="background: yellow"
 |+ '''''Extended and Simplified 6.5D Salmonella Reduction Table'''''
 |-

← Older revision		Revision as of 01:55, 11 August 2013
Line 17:		Line 17:

	==Cooking Charts and Tables==		==Cooking Charts and Tables==
		+
		+
		+	{\| class="wikitable"
		+	\|+ '''''Extended and Simplified 6.5D Salmonella Reduction Table'''''
		+	\|-
		+	! °Celsius !! °Fahrenheit !! Time
		+	\|-
		+	\| 52 \|\| 125.6 \|\| 5h 14m
		+	\|-
		+	\| 52.2 \|\| 126 \|\| 4h 46m
		+	\|-
		+	\| 52.8 \|\| 127 \|\| 3h 48m
		+	\|-
		+	\| 53 \|\| 127.4 \|\| 3h 28m
		+	\|-
		+	\| 53.3 \|\| 128 \|\| 3h 1m
		+	\|-
		+	\| 53.9 \|\| 129 \|\| 2h 24m
		+	\|-
		+	\| 54 \|\| 129.2 \|\| 2h 17m
		+	\|- <!-- begin FDA cooking recs -->
		+	\| 54.4 \|\| 130 \|\| 1h 54m
		+	\|-
		+	\| 55 \|\| 131 \|\| 1h 31m
		+	\|-
		+	\| 55.6 \|\| 132 \|\| 1h 12m
		+	\|-
		+	\| 56 \|\| 132.8 \|\| 1h
		+	\|-
		+	\| 56.1 \|\| 133 \|\| 57m 31s
		+	\|-
		+	\| 56.7 \|\| 134 \|\| 45m 44s
		+	\|-
		+	\| 57 \|\| 134.6 \|\| 39m 51s
		+	\|-
		+	\| 57.2 \|\| 135 \|\| 36m 22s
		+	\|-
		+	\| 57.8 \|\| 136 \|\| 28m 55s
		+	\|-
		+	\| 58 \|\| 136.4 \|\| 26m 23s
		+	\|-
		+	\| 58.3 \|\| 137 \|\| 23m
		+	\|-
		+	\| 58.9 \|\| 138 \|\| 18m 17s
		+	\|-
		+	\| 59 \|\| 138.2 \|\| 17m 28s
		+	\|-
		+	\| 59.4 \|\| 139 \|\| 14m 32s
		+	\|-
		+	\| 60 \|\| 140 \|\| 11m 34s
		+	\|-
		+	\| 60.6 \|\| 141 \|\| 9m 12s
		+	\|-
		+	\| 61 \|\| 141.8 \|\| 7m 39s
		+	\|-
		+	\| 61.1 \|\| 142 \|\| 7m 19s
		+	\|-
		+	\| 61.7 \|\| 143 \|\| 5m 49s
		+	\|-
		+	\| 62 \|\| 143.6 \|\| 5m 4s
		+	\|-
		+	\| 62.2 \|\| 144 \|\| 4m 37s
		+	\|-
		+	\| 62.8 \|\| 145 \|\| 3m 41s
		+	\|-
		+	\| 63 \|\| 145.4 \|\| 3m 21s
		+	\|-
		+	\| 63.3 \|\| 146 \|\| 2m 55s
		+	\|-
		+	\| 63.9 \|\| 147 \|\| 2m 19s
		+	\|-
		+	\| 64 \|\| 147.2 \|\| 2m 13s
		+	\|-
		+	\| 64.4 \|\| 148 \|\| 1m 51s
		+	\|-
		+	\| 65 \|\| 149 \|\| 1m 28s
		+	\|-
		+	\| 65.6 \|\| 150 \|\| 1m 10s
		+	\|-
		+	\| 66 \|\| 150.8 \|\| 58s
		+	\|-
		+	\| 66.7 \|\| 152 \|\| 44s
		+	\|-
		+	\| 67 \|\| 152.6 \|\| 39s
		+	\|-
		+	\| 67.8 \|\| 154 \|\| 28s
		+	\|-
		+	\| 68 \|\| 154.4 \|\| 26s
		+	\|-
		+	\| 68.9 \|\| 156 \|\| 18s
		+	\|- <!-- end FDA recommended cooking times -->
		+	\| 70 \|\| 158 \|\| 11s
		+	\|-
		+	\| 71.1 \|\| 160 \|\| 7.1s
		+	\|-
		+	\| 72.2 \|\| 162 \|\| 4.5s
		+	\|-
		+	\| 75 \|\| 167 \|\| 1.4s
		+	\|-
		+	\| 76.7 \|\| 170 \|\| 0.7s
		+	\|-
		+	\| 77 \|\| 170.6 \|\| 0.6s
		+	\|-
		+	\| 79.4 \|\| 175 \|\| 0.23s
		+	\|-
		+	\| 80 \|\| 176 \|\| 0.18s
		+	\|-
		+	\| 82.2 \|\| 180 \|\| 0.07s
		+	\|-
		+	\| 85 \|\| 185 \|\| 0.02s
		+	\|-
		+	\|}

	==See Also==		==See Also==

@@ Line 333: / Line 333: @@
 ==See Also==
 *[http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-educational-campaigns/is-it-done-yet Is it done yet?] a food safety guide from the USDA.
 ==References==

@@ Line 1: / Line 1: @@
 [[Image:EscherichiaColi NIAID.jpg|thumb|300px|Ingesting the wrong E. Coli bacteria can ruin your picnic. And your kidneys.]]
-As the food we cook is generally meant to be fed to humans, making sure it is safe for consumption is important. Heating food to destroy harmful bacteria is a common way to reduce risk for foodborne illness. Controlling '''''cooking time and temperature''''' allow a cook to maintain acceptable safety while causing minimum damage to
+As the food we cook is generally meant to be fed to humans, making sure it is safe for consumption is important. Heating food to destroy harmful bacteria is a common way to reduce risk for foodborne illness. Controlling '''''cooking time and temperature''''' allow a cook to maintain acceptable safety while causing minimum damage to food texture and taste.
 ==Cooking Charts and Tables==
 ==See Also==
 ==References==
-<references />
+*Mhyrvold, Nathan et al. ''Modernist Cuisine: The Art and Science of Cooking''. Bellevue, Wash.: Cooking Lab, 2011. ISBN 9780982761007. Vol. I pages 110-112, 192-194.
 [[Category:Cooking Basics]]
 [[Category:Other Guides]]