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Module4-Cook

COOK IS THE THIRD STEP TO FOOD SAFETY

Cook

 

Click on the link to view the presentation: COOK (About 4 minutes)

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:

http://www.fsis.usda.gov/PDF/Kitchen_Thermometers.pdf

ACTIVITY

Activity 1.

In this next activity, you will need a food thermometer. For a one-sheet handout on How To Calibrate an Instant-Read, click here: Calibrating a Thermometer (PDF)

Activity 2.
APPLYING TO A REAL LIFE SITUATION
Before reading the following scenario, be prepared to:
-PROBLEM SOLVE 
-Draw CONCLUSIONS

a. Carolyn is preparing hamburgers for a group bbq. She remembers that the safest minimum temperature for cooking ground beef is 160oF. 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, please read over the handout from activity 1.


NEXT STEP

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)

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