Tough Meat Items Are Usually Cooked Sous Vide at a Temperature

Multiple Choice

Tough meat items are usually cooked sous vide at a temperature of __________.

A) 122°-140°F (50°-60°C)
B) 149°-158°F (65°-70°C)
C) 167°-176°F (75°-80°C)
D) 176°-185°F (80°-85°C)