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The roast to 145 degrees Fahrenheit for four minutes and the chops to 145 degrees Fahrenheit for 15 seconds Show answer & explanation Answer: D Whole-muscle cuts such as chops reach 145 degrees Fahrenheit for 15 seconds, but roasts of beef, pork, veal and lamb use a longer holding time at temperature, 145 degrees Fahrenheit for four minutes, because the large mass takes time for lethality to accumulate throughout the piece

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Michigan (previously eighth-largest) and North Carolina (formerly in the 10th spot) fell out of the top 10 with Oregon moving into the ranks

Caf Nick was a natural fit, a classic Copenhagen bodega with over 100 years of history, shares Frederik