bite when the temperature is right - unl food when the temperature...know how. know now. bite when...
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Bite When the Temperature is Right
Julie A. Albrecht, Extension Food SpecialistSarah E. Purcell, Extension EducatorCindy M. Brison, Extension EducatorAndrea S. Nisley, Extension Educator
University of Nebraska–Lincoln
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Objectives Identify different thermometers Use the right thermometer for the right situation Calibrate a bimetallic stemmed thermometer Check the temperature of foods with a thermometer
using the cooking temperature chart
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Why use a thermometer?
Microorganisms (“germs”) cause foodborne illness Examples are: E.coli O157:H7 in ground meat Salmonella in poultry products
Proper temperature is needed to kill these microorganisms to prevent foodborne illness
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Why use a thermometer? A study conducted at Kansas State University found: Ground beef may turn brown before it is cooked
to 160 degrees F.This is NOT a safely cooked hamburger even though it is brown inside.
Ground beef may be pink when it reaches 160 degrees F.
This IS a safely cooked hamburger even though it is pink inside
Source: http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
University of Nebraska–Lincoln
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Why use a thermometer?
The study at Kansas State University found:
1 out of every 4 hamburgers turns brown before it is cooked to a safe internal temperature (160 degrees F)
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Checking food for doneness
Consumer research indicates people use different indicators for doneness Color – not pink Juices run clear ‘Wiggling’ the leg of the turkey
Only safe way to determine doneness is a thermometer
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Benefits of using a Thermometer
Food is cooked to an internal temperature to kill the microorganisms – FOOD is SAFE
Avoid overcooking food Meat and poultry products are tender and moist
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Types of Thermometers Bimetallic-coil Thermometer Meat Thermometer Digital Thermometer Thermistor Thermometer Thermometer Fork Liquid filled Disposable single-use Temperature Indicators Appliance Thermometers
• Refrigerator/Freezer Thermometer• Oven Thermometer
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Bimetalic-Coil Thermometer
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Meat Thermometers
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Digital Instant ReadOven Cord Thermometers
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Digital Food ThermometersThermistor Thermometer (not oven safe)
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Thermometer Fork
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Liquid-filled Thermometer
Candy Thermometer
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Disposable Single-use Temperature Indicators
Sometimes referred to as Time-Temperature Indicators (TTI)
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Appliance Thermometers
Refrigerator/Freezer Thermometers
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Oven Thermometer
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Safe Cooking Temperatures
Ground beef 160 degrees F
Ground chicken/turkey 165 degrees F
Whole chicken/turkey 165 degrees F
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Where to insert the Thermometer
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Where to insert the Thermometer
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Clean Your ThermometerAfter every use:• Check the manufacturer’s directions• Most thermometers cannot be submerged in water• Wash thermometer probe with soap and water• Thermometers can be sanitize by placing probe in a
solution of 1 tsp bleach/ gal of waterOR wipe with purchased alcohol pads
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Calibrating a thermometer
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Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture.
University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.