Verified answer

none.

Pork and beef need to be cooked to 145 degrees. going higher isn't necessarily safer but yields well done meat which can be dry and tasteless.

Poultry and ground meats go to 165 degrees.

Seafood is done at lower temperatures than you think; basically if it flakes easily it is done. Shrimp is done when it is pink. Both at about 125-149 degrees.

http://blogs.usda.gov/2011/05/25/cooking-meat-chec...

Thumbs down all you want, NO food has a temp recommendation of 155 degrees.

I'm pretty sure you're going to fail this course. Next time, study or don't waste the tuition in the first place.

C. Beef.

all