Cook is the third step to food safety
Click on this link for the presentation: COOK (4 minutes, 4 seconds)
After viewing, you can click on the back arrow at the top left of your screen to return to the website.
WEBSITE LINK in slide presentation:
1. Click on the arrow on the video screen to view CALIBRATING AN INSTANT-READ THERMOMETER (1 minute, 10 seconds).
During the viewing, be prepared to OBSERVE the demonstration.
For a one-sheet handout on How To Calibrate an Instant-Read, click here: Calibrating a Thermometer (Word document)
2. APPLYING TO A REAL LIFE SITUATION
Before reading the following scenario, be prepared to:
a. Carolyn is preparing hamburgers for a group bbq. She remembers that the safest minimum temperature for cooking ground beef is 160F. She reaches for the instant-read thermometer that she stores in a kitchen drawer. While pulling out the thermometer from its case, she accidentally drops it. After picking it up, she notices that the thermometer is off its mark. She determines that the thermometer must be broken, and plans to buy a new one.
b. How might this problem be solved? If you need help with the answer, watch the video again...the answer is there!
3. ACTIVITY SHEETS
COOK - Calibrating a Thermometer (Word doc 24KB)
Bacteria Multiplication (Word doc 22KB)
You are now ready for the next section, Module 5 - Chill, by clicking on the program tab by the same name at the top of the page, or
by clicking here: Module 5 - Chill