150
First, sort the sample. Now, since the sample size is even calculate the average of the middle two elements, 148 and 150, as the median.
The median is 134.
180
USDA Recommended Safe Minimum Internal TemperaturesSteaks & Roasts - 145 °FFish - 145 °FPork - 160 °FGround Beef - 160 °FEgg Dishes - 160 °FChicken Breasts - 165 °FWhole Poultry - 165 °FSO it is not how long but following the temp that YOU TAKE. I presume are are doing a cut up chicken, not a whole one.
Rare: 120 to 125 degrees F Medium Rare: 130 to 135 degrees F Medium: 140 to 145 degrees F Medium Well: 150 to 155 degrees F Well Done: 160 degrees F and above
% rate = 150/165 * 100% = 90.91%
150
145
165/150 = (150×1+15)/150 = 1 15/150 = 1 1/10
20
165/150 = 11/10 or 11/10
The GCF is 15.