Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of as measured with a food thermometer before removing meat from the heat source.
at least 100 degrees F
about 125 degrees F
141 degrees F
145 degrees F

If these are the missing choices: a. to determine skin temperature, place the back of your hand against the patient's skin.b. determine body temperature by touching the patient's hands and feet.c. skin temperature will tell you very little about this patient's condition or well-being.d. the patient's skin temperature and color will likely be warm and red.my answer is: a. to determine skin temperature, place the back of your hand against the patient's skin. using the back of the hand to check for temperature rather than the palm is more effective because the back of the hand has more nerves that can feel and transmit the temperature than the palm.