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  • Safe Minimum Internal Temperature Chart | Food Safety and Inspection . . .
    Minimum Internal Temperature and Rest Time; Beef, Pork, Veal and Lamb Steaks, Chops and Roasts: 145 degrees F (62 8 degrees C) and allow to rest for at least 3 minutes: Ground Meats: 160 degrees F (71 1 degrees C) Ground Poultry: 165 degrees F: Ham, Fresh or Smoked (Uncooked) 145 degrees F (62 8 degrees C) and allow to rest for at least 3 minutes
  • Chicken from Farm to Table - Food Safety and Inspection Service
    FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165°F as measured with a food thermometer Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast For reasons of personal preference, consumers may choose to cook poultry to higher temperatures
  • Food Thermometers - Food Safety and Inspection Service
    For optimum safety, do not stuff whole poultry If stuffing whole poultry, the center of the stuffing must reach a safe minimum internal temperature of 165 degrees F When cooking poultry parts (such as breasts, thighs and wings), insert food thermometer into the thickest area, avoiding the bone
  • FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
    FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
  • How Temperatures Affect Food - Food Safety and Inspection Service
    When roasting meat and poultry, use an oven temperature no lower than 325 °F Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing
  • Keep Food Safe! Food Safety Basics - Food Safety and Inspection Service
    Check the temperature of your refrigerator and freezer with an appliance thermometer The refrigerator should be at 40 °F or below and the freezer at 0 °F or below Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days
  • Stuffing and Food Safety - Food Safety and Inspection Service
    Use only oven cooking bags manufactured and recommended for cooking meat and poultry For stuffed turkey, add 30 minutes to the roasting times recommended for non-stuffed turkeys The center of the stuffing must reach a safe minimum internal temperature of 165 °F as measured with a food thermometer before removing the stuffing from the poultry
  • FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix . . .
    It applies to small and very small meat and poultry official establishments although all meat and poultry establishments may apply the recommendations in this guideline It relates to 9 CFR 318 17(a)(1), 9 CFR 318 23, 381 150(a)(1), and 9 CFR 417
  • Lets Talk Turkey—A Consumer Guide to Safely Roasting a Turkey
    If using an oven cooking bag, follow the manufacturer's guidelines on the package REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854)
  • Duck and Goose from Farm to Table - Food Safety and Inspection Service
    The pink color can be due to the cooking method or added ingredients For reasons of personal preference, consumers may choose to cook poultry to higher temperatures Safe Cooking USDA recommends cooking whole duck or goose to a safe minimum internal temperature of 165 degrees F as measured using a food thermometer





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