Temperatures and safety
What is carryover cooking?
The short answer. Carryover cooking is the rise in a food's internal temperature after it leaves the heat, often by 5 to 10 degrees Fahrenheit for large cuts.
The outside of a roast or steak is hotter than the center, so heat keeps moving inward while it rests.
That is why recipes say to pull a steak at 125 to 130 degrees for medium-rare. Resting finishes the cooking.
Question
Does it apply to thin foods?
Very little. Thin cuts and small items lose heat quickly and rise only a degree or two.