Kickoff Question Assuming you like beef, how do you like your hamburger cooked-well done, medium, or rare? Why?

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The Hows and Whys of using a food thermometer when cooking burgers, chicken breasts, pork chops and sausage patties.

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Presentation transcript:

Kickoff Question Assuming you like beef, how do you like your hamburger cooked-well done, medium, or rare? Why?

The Science of Cooking a Hamburger

Introduction How can you be sure that your hamburger will be safe to eat?

Experimental Question How does temperature affect the bacteria load of a hamburger?

Experimental Design What factors should be considered as you design the experiment? How can you assure that all burgers are the same size? Why is that important? Does thickness matter? How should we take the temperature? What is the recommended temperature for cooking hamburger? How will we prevent cross-contamination? of-america/videos/playlists/full- episodes#united-stats-of-america-stayin- alive of-america/videos/playlists/full- episodes#united-stats-of-america-stayin- alive

Experimental Procedure…Here’s what I’m going to do… Materials: – Five hamburger patties, thermometer, frying pan, spatula, Agar Petri dishes, sterile cotton swabs, hot plate 1.Gather materials and set up data table. 2.Divide Petri dish into five sections and label. 3.Touch a swab to the ______ control section of your dish. 4.Next, touch a swab to the raw meat and then to the _____ control section of your dish. 5.Cook a hamburger to 140°F. Break the pattie apart without touching the center. Next, touch a swab to the center and then to the ______ section of your dish. 6.Repeat step 5 but cook pattie to 150°F. 7.Repeat step 5 but cook pattie to 160°F. 8.Seal dishes with masking tape and incubate for 4 days. 9.Finally, record the bacteria growth on day 4 from each section of your dish.