A chef is cooking a pork chop for a customer's order. What temperature must the pork reach before it can be served?

A chef is cooking a pork chop for a customer's order. What temperature must the pork reach before it can be served?

• A. 135 degrees F
• B. 160 degrees F
• C. 150 degrees F
• D. 145 degrees F

Answer: (D)

The main idea is how to ensure pork is cooked safely without overcooking. For pork chops, the safe minimum internal temperature is 145°F, and you should let the meat rest for about 3 minutes after reaching that temperature. Reaching 145°F kills the harmful bacteria that could cause illness, while the rest period allows heat to continue to distribute and the juices to settle, improving tenderness and juiciness. Temperatures lower than 145°F aren’t reliably safe, so 135°F is too low. Temperatures higher than 145°F, like 160°F, are safe but not necessary and can dry the meat, so they aren’t the required target. Therefore, 145°F (with a short rest) is the correct standard.

The main idea is how to ensure pork is cooked safely without overcooking. For pork chops, the safe minimum internal temperature is 145°F, and you should let the meat rest for about 3 minutes after reaching that temperature. Reaching 145°F kills the harmful bacteria that could cause illness, while the rest period allows heat to continue to distribute and the juices to settle, improving tenderness and juiciness. Temperatures lower than 145°F aren’t reliably safe, so 135°F is too low. Temperatures higher than 145°F, like 160°F, are safe but not necessary and can dry the meat, so they aren’t the required target. Therefore, 145°F (with a short rest) is the correct standard.