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

2. By the end of this presentation, you will learn: How to be a better cook How to be a safer cook Why you can’t judge a burger by its color About the flip side of flipping burgers

3. Why use a food thermometer when cooking small cuts of meat?

4. Safety Quality Quick Easy to use

5. What is a small cut of meat? Hamburgers Turkey Burgers Pork Chops Chicken Breasts Sausage Patties

6. Safety  Many people rely on the internal color to check doneness BUT...  Research shows that color is NOT a good indicator of doneness

7. USDA Research (1998) Showed: One out of every four hamburgers turns brown before cooked to safe internal temperature Only 3 out of 100 consumers checked hamburgers with a food thermometer

8. This IS a safely cooked hamburger, even though it’s pink inside This IS NOT a safely cooked hamburger, even though it’s brown inside

9. The ONLY way to be sure when meat is safe to eat is by testing the temperature with a thermometer!

10. How do I use a food thermometer?

11.  Step 1 For thin meat, use a dial or digital instant read thermometer. Insert the probe into the thickest part of the meat Quick and easy steps to check your meat for proper temperature

12.  Step 2 Insert the probe so at least 2-3” (dial) or ½- inch (digital) is in the center of the meat Quick and easy steps to check your meat for proper temperature

13.  Step 3 Allow for at least 15 seconds for the temperature to stabilize Quick and easy steps to check your meat for proper temperature

15. Beef Roasts and Steaks Cook to 145°F because bacteria are usually only on the surface of the meat.

16. Poultry Safely cooked at 165°F, but may not look done until cooked to 170 - 180 °F

17. Quality  Meat cooked to 165 º F is juicy and tender  Overcooked meat is tough and dry  Unless you use a thermometer, it is very easy to overcook meat

18. The Flip Side of Flipping Bugers

19. A study conducted at Washington State University compared methods of cooking hamburgers for their effectiveness in killing E. coli O157:H7. Clam shell-type grill, patties were not turned Frying pan, patties were turned every 30 seconds Frying pan, patties were turned only once