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Preparing food

preparation
Several factors affect the safety of the food we cook. The cooking method, how the food is handled, and the internal temperature of meat after cooking are particularly important. To learn the basic rules of food preparation, click on the link:

Cooking meat

Cuisson des viandes
  • Meat must reach a minimum internal temperature for safe consumption. Consult the table of recommended temperatures below, published by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec. 
  • To measure the internal temperature, insert a cooking thermometer into the middle of the piece of meat, avoiding any bones or fat. 
  • Wash the thermometer after each use.

Recommended internal temperatures after cooking

Beef, veal, lamb

Steak, roast, tenderized or not

63°C Rare
  70°C Medium
  77°C Well done
Pork

Roast, chops

70°C Pink

Cooking ham

77°C Well done

Fresh sausages

70°C  
Poultry: chicken, turkey, pheasant, guinea hen, quail, goose, and duck
Whole
82°C The juices are clear, the meat is tender, and the legs pull off easily.

Cut:

breast, legs, or wings
77°C  
Ground 
74°C  
Game
Raised: venison, rabbit, boar, etc.
70°C  
Wild: hare, caribou, etc.
77°C  
Ratitess: ostrich, emu, and rhea
  70°C Medium
Ground meat
All ground meat (except poultry)
70°C The meat is well done in the centre and the juices are clear. 
Fish 
Whole or pieces 
63°C The fish is even in colour, opaque, and flakes easily.
Thinly sliced 68°C The fish is even in colour, opaque, and flakes easily.
Egg 
Whole or as a main ingredient in dishes
70°C The white and yolk are firm.
Stuffing 
Stuffings, stuffed meat and pasta
74°C  
Sources : 

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec, [en ligne],http://www.mapaq.gouv.qc.ca/fr/consommation/guideconsommateur/preparation/Pages/preparation.aspx (consulté le 09/09/2015). 

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec, [en ligne],http://www.mapaq.gouv.qc.ca/fr/Consommation/guideconsommateur/preparation/Pages/cuisson.aspx#Temperature (consulté le 10/09/2015).