Is It Done Yet?

Here are some useful tips I found:

CASSEROLES
-until hot and bubbly
-until heated through
-until cheese melts

MEAT (not useful for this blog, but for general reference)
-Beef (roast or steak): medium - 145F, well done - 160F
-Beef (ground) - 160F
-Lamb: medium - 145F, well done - 160F
-Pork: well done - 165F to 170F

POULTRY
-Chicken/Turkey: temp in thigh is 180F, until no longer pink in center, until temp in breast is 170F

SEAFOOD
-Fish: until it begins to flake when tested with fork
-Shrimp: until pink and opaque

SAUCES
-until heated through

SOUPS
-until heated through

STEWS
-until meat is tender
-until vegetables are tender

VEGETABLES
-until crisp-tender
-until tender
-until browned