Culinary Arts 1 Practice Test 2026 – Your All-in-One Guide to Master the Culinary Exam!

The safety of poultry comes from cooking it to a high enough internal temperature throughout the meat. The minimum internal temperature to ensure safety is 165°F (74°C), and you should measure it in the thickest part of the poultry, away from bone, to make sure the entire portion has reached that level. This temperature reliably destroys bacteria such as Salmonella and Campylobacter that can be inside the meat. Resting after cooking is okay, but don’t rely on surface heat or partial heating—the thermometer must read 165°F inside. Heating only the outside, or cooking to 140°F, won’t guarantee safety, and 180°F is higher than necessary and can dry out the meat.