Thermometers Thermometers A device to measure temperatures Epan needs a thermometer to measure the meat temperature E. coli in meat can survive at least.

Slides:

Advertisements

Similar presentations

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

Advertisements

1. What does the term roasting mean? (VII-317)

Outdoor Eating Food Safety Tips For Your Summer Enjoyment.

KITCHEN SAFETY and SANITATION. PREVENTION OF FALLS What do you do… ◦ If there is an object or spill on the floor? ◦ If you need to reach something from.

Minimum Internal Temperatures. Procedure The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat,

THE FLOW OF FOOD: Preparation

Food Safety Week - Food hygiene quiz

Freezer Storage Time for Best Quality (Freezer temperature 0F or colder) CHART DATA PRACTICE Meat and Poultry Yellow Pages PAGE 64.

Food Safety Be Food Safe. Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department.

Temperature Name: ________________ Class: _________________

The Flow of Food To keep food safe throughout the flow of food:

Types of Meat Beef – Cattle, more than 1 year old – Bright red flesh Veal – Calves, 1-3 months old – Mild flavor, light pink color, little fat Lamb – Young.

Choose a category. You will be given the answer. You must give the correct question by asking, “What is….” Click to begin.

Food Safety for Cooks: From Cooking to Cooling. Purpose n Review of Potentially Hazardous Foods n Review proper temperatures/techniques for thawing, cooking,

Thermometer Calibration & Use Shannon Rohall Stevie Arroyo.

7 - 2 It is your responsibility to handle food safely during: Preparation Cooking Cooling Reheating.

Hazards. You own a Restaurant List 5 reasons that you would spend money to train your employees in Food Bourne Illnesses: Discuss….

The Flow of Food Objectives: How to prevent cross-contamination

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

Back to Meats Home Back to Beef Home.

Chapter 5 The Flow of Food: An Introduction

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

The How’s and Why’s of using a food thermometer when cooking burgers, chicken breasts, pork chops and sausage patties.

Toxoplasma Gondii What is Toxoplasmosis? Toxoplasmosis is the cause of the disease toxoplasma gondii, a single celled parasite, that is found in cat feces.

COOKING TEMPERATURES Cooking times and types. SO WHY CAN YOU EAT RARE STEAK BUT NOT HAMBURGER?  Anyone know?

Meat and Poultry.

Kitchen Safety and Sanitation.  What do you do…  If there is an object or spill on the floor?  If you need to reach something from a high shelf? FALLS.

Cooking Methods, Inspection, and Grading. Common Cooking Methods Moist-heat cooking cooking methods, principally simmering, poaching, boiling, and steaming,

Thermometers A device to measure temperatures

HACCP Hazard Analysis Critical Control Point. Hazard = Something Dangerous Biological Physical Chemical.

Meat and Poultry.

Food Safety THE Group March 18, Myth or Fact? Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and then it’s.

Thermometers Thermometers A device to measure temperatures Epan needs a thermometer to measure the meat temperature E. coli in meat can survive at least.

Meat and Poultry. What is the main nutrient found in meat? Protein.

 You need 4-6 oz. of protein. Bone affects serving size ▪ ¼ lb. boneless meat/person ▪ ½ lb. moderate bone meat/person ▪ 1 lb. large bone (turkey)/person.

PROTEIN Vary Your Protein Choices. Protein foods can be from ANIMALS or PLANTS  Animal  Beef  Poultry  Seafood  Egg  Pork  Animal  Beef  Poultry.

F OOD S AFETY FOR S UMMERTIME preventing food-borne illnesses.

Chapter 4: The Flow of Food

Sources, Symptoms, and Prevention

What are the proper cooking temperatures for: Beef (whole/ground): Pork (whole/ground): Veal (whole/ground): Lamb (whole/ground): Poultry: Seafood:

Food Safety How to Not Let Food Kill You

Food Safety & Sanitation

Understanding Basic Food Safety

Safety and Sanitation - The Danger Zone

Sources, Symptoms, and Prevention

Sources, Symptoms, and Prevention

Meat, Fish & Poultry: PROTEIN-BASED FOODS

Meat Chapter 19.

Information taken from Cook’s Illustrated: The Science of Good Cooking

Термометры The content presented in this section is based on the following provisions found within the Food Code: (B)(94) Statement of Application.

Food Safety Be Food Safe.

Food Safety and Food Borne Illnesses

The Flow of Food: An Introduction

Food Safety Week - Food hygiene quiz

Internal Cook Temperatures

The How’s and Why’s of using a food thermometer when cooking burgers, chicken breasts, pork chops and sausage patties.

Thermometers The content presented in this section is based on the following provisions found within the Food Code: (B)(94) Statement of Application.

Food thermometer. Food thermometer Why Use a Food Thermometer? Using a food thermometer is the only reliable way to ensure safety and to determine.

THE FLOW OF FOOD: Preparation

Beef and Poultry Meats.

Food Prep AND STORAGE.

Food Safety and Food Borne Illnesses

Beef and Poultry Meats.

Sources, Symptoms, and Prevention

Safety, Sanitation, Workplace Safety and First-Aid

Presentation transcript:

Thermometers Thermometers A device to measure temperatures Epan needs a thermometer to measure the meat temperature E. coli in meat can survive at least 160°F temperature US Dept. of Health & Human Services suggests: 145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; 180°F for whole poultry  To prevent foodborne illnesses

Types of Thermometers Liquid-in-glass Thermometers Bimetal Thermometers Resistance Thermometers Infrared Thermometers Gas Thermometers Liquid-crystal Thermometers SourceSource Source:

Epan Thermometer Design Multiple heat sensors in Epan spikes Spikes attached to heat-conducting base (Teflon/Silicon/Rubber) Insulated wire connected to computer chip by a connector Digital display of temp gradient on Epan handle

What is the E pan? What type of thermometer are we using? The E Pan is a frying pan with a thermometer screen on the handle. Digital thermometers usually work through thermostatic sensors, or thermistors which are in our spikes. These sensors react to temperature changes by altering their amount of resistance. Resistance refers to the degree that something resists an electric current running through it. A microchip or circuit in the device then converts that change in resistance to a temperature and displays it digitally on the readout screen. That resistance sensor in the E Pan is located in the center of the cooking gadget, at the primary heat source. That way, you can get an exact readout of the lowest possible temperature on the pan and avoid undercooking your food.

Enlarged Individual Spike (Heat Sensor) Sensor Base Wire

Sources thermometer-pans.htmhttp:// thermometer-pans.htm /meteorological-instruments/thermometer-info6.htm resistance-thermometers-work phy.org/contextual/heat/tep/act_thermometers_e.htmlhttp://hk- phy.org/contextual/heat/tep/act_thermometers_e.html