1. COOKING TEMPERATURES Cooking times and types

3. SO WHY CAN YOU EAT RARE STEAK BUT NOT HAMBURGER?  Anyone know?

4. Food Safety Cooking Temperatures Ground Meat and Meat Mixtures Beef, Veal, Pork, & Lamb 160 Turkey, Chicken165 Fresh Beef, Veal, Lamb, & Pork Plus 3 minutes standing time for safety 145

5. Food Safety Cooking Temperatures Poultry Chicken & Turkey (whole)165 Poultry parts165 Duck & Goose165 Stuffing (alone or in bird)165 Ham Fresh (raw) plus 3 minutes standing time 145 Pre Cooked (to reheat)140

6. Food Safety Cooking Temperatures Eggs and Egg Dishes Eggs Cook until yolk and white are firm Egg Dishes160 Seafood Fin fish145 flesh is opaque Shrimp, Lobster, & CrabFlesh pearly and opaque Clams, Oysters, & MusselsShells open during cooking ScallopsMilky white or opaque and firm

7. You are going to create a thermometer for cooking temperatures. On the left side, label the temperature zone. One the right side, label the degrees for the different meats that we just went over. If more than one type of meat ‘share’ a degree, just list them out next to it. Color the temperature danger zone RED.

8. TYPES OF COOKING--DRY  Roasting  Broiling  Pan Frying  Pan Broiling

9. ROASTING  Recommended for large, tender cuts of meat.  For best results, place meat with the fat side up on a rack in a large, shallow pan. (The fat bastes the meat as it cooks and the rack holds the meat out of the drippings)  Roast meat uncovered until it reaches the desired degree of doneness.  Letting it stand 8-10 minutes after getting it out will make it easier to carve

10. BROILING  Tender beefsteaks, lamb and pork chops, ham slices, ground beef, and ground lamb.  Cuts that are too thin will dry out before they are thoroughly cooked. Therefore cuts should be at least ¾ in thick, ham should be at least ½ in thick  Done under a direct flame in gas broilers or under direct heating element in electric broilers. The closer the meat is to the source, the shorter the cooking time will be.

11. PAN BROILING  Meats that can be broiled can also be pan broiled if they are 1 inch thick or less.  Pan broiling is a good method to use when preparing small quantities of meat.  Place meat in a heavy skillet, don’t cover or add fat. Cook the meat slowly, turning it to occasionally ensure even cooking. Pour off any fat that accumulates

12. PAN FRYING (FRYING)  Use small amounts of fat, it can be added before cooking or it can accumulate during cooking  Brown meat on both sides in a small amount of fat  Season meat after browning or add seasoning to the breading if the meat is breaded.  Cook uncovered at a MODERATE temperature, turning occasionally until done.

13. TYPES OF COOKING-USING LIQUID  Simmering  Stewing

14. SIMMERING  Meats are covered with the cooking liquid,  This is used for less tender cuts of meat—whole cuts, such as beef brisket

15. STEWING  The same as simmering but with smaller cuts of meat