What does it mean to "cook to temperature"?

The term "cook to temperature" specifically refers to heating food to a designated internal temperature that ensures it is safe to consume. This practice is crucial in food safety, as various pathogens can be present in raw or undercooked foods. Each type of food, such as poultry, beef, seafood, and eggs, has its own required minimum internal cooking temperatures that must be reached to effectively kill harmful bacteria and prevent foodborne illnesses.

For instance, chicken should be cooked to an internal temperature of 165°F to ensure it is safe, while ground beef is typically considered safe at 160°F. Cooking to temperature is a critical practice in food service to maintain health standards and protect consumers. The other options, while related to aspects of cooking, do not ensure safety in the way that cooking to a specific internal temperature does.