NUTR 340 Study Guide - Midterm Guide: Ground Meat, Grilling, Foodborne Illness
Document Summary
Safe food handling: wash hands often a. i. Safe food cooking: minimum internal temperature for safety a. i. 145 f beef, pork, lamb, roasts, steaks, chops a. ii. 160 f egg dishes and ground meat a. iii. 165 f poultry, stuffing, casseroles, reheat leftovers: thermometers b. i. Should be placed in thickest part of food away from fat and bone b. ii. For meat products (raw beef, pork, lamb, veal, chops, roasts) use thermometer before removing meat from heat source. The danger zone: between 40 and 140 f, foods are no longer safe if left in the danger zone for 2 hours or more b. i. Common equivalents: dash = 1/8 tsp, 3 teaspoons = 1 tbsp, 2 tbsp = 1 fl. Oz: 4 tbsp = c, 5 1/3 tbsp = 1/3 c f. Oz: 2 c = 1 pint (16 fl. Oz: 2 pints = 1 quart (32 fl. 2 gallons = 1 peck: 4 pecks = 1 bushel l.
