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2. Danger zone (food safety) - Wikipedia

   en.wikipedia.org/wiki/Danger_zone_(food_safety)

   The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).

3. How To Check Chicken Temperature - AOL

   www.aol.com/lifestyle/food-how-check-chicken...

   The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees

4. Thanksgiving turkey: Safe internal temperature, where to ...

   www.aol.com/thanksgiving-turkey-safe-internal...

   In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.

5. How to Check If Your Turkey Is Cooked to the Right Temperature

   www.aol.com/check-turkey-cooked-temperature...

   $14.88 at . The best place to stick your instant-read thermometer is in the thickest part of the turkey's thigh. Since it's one of the meatiest areas of the bird, it takes the longest to cook so ...

6. Chicken as food - Wikipedia

   en.wikipedia.org/wiki/Chicken_as_food

   Raw chicken may contain Salmonella. The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites. [37]

7. Carryover cooking - Wikipedia

   en.wikipedia.org/wiki/Carryover_cooking

   The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking. Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period.

8. 15 Martin County restaurants fail inspection; 1 closed - AOL

   www.aol.com/15-martin-county-restaurants-fail...

   High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw chicken (45F - Cold Holding); bacon wrapped jalapeños (45F-Cold ...

9. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.