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1:33
YouTube
Yatra Grill—Chef Manoj
18 Food Safety Temperatures Every Chef Must Know
Every professional kitchen runs on critical temperatures. Freezer = -18°C Chiller = 0°C–5°C Dry Store = 10°C–25°C Danger Zone = 5°C–60°C Peak Bacteria Growth = 37°C Chicken = 75°C Ground Meat / Kofta = 75°C Fish = 63°C Beef / Lamb = 63°C+ Eggs = 70°C Hot Holding = 63°C+ Cold Holding = 5°C or below Reheating = 75°C Fryer ...
27 views
2 months ago
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