Temperature Checking using a food thermo

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Presentation Description

It is very important that during the cooking process you check the internal temperature of food. This presentation shows you the correct internal temperature of different foods and the different types of food thermometers.

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By: tamvocalist (108 month(s) ago)

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Presentation Transcript

Temperature Checkingusing a food thermometer : 

1 Temperature Checkingusing a food thermometer www.foodhygieneasia.com

Chicken and turkey : 

2 Chicken and turkey Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs and thighs, etc.) to 165°F (74° C)

Pork, egg dishes, hamburger & ground meats : 

3 Pork, egg dishes, hamburger & ground meats Cook pork, egg dishes, hamburger and ground meats to 160°F (71° C) Cook ground poultry to 165°F (74° C)

Leftovers : 

4 Reheat leftovers until a temperature of165°F (74° C) is reached throughout the food. Leftovers

Beef, lamb & veal steaks : 

5 Beef, lamb & veal steaks Cook beef, lamb and veal steaks and roasts to 160°F (71° C) for medium doneness 145°F (63° C) for medium rare

Checking is the only way! : 

6 Checking is the only way!

The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer! : 

7 The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!

1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature : 

8 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature Source: United States Department of Agriculture/Food Safety & Inspection Service

Types of food thermometers : 

9 Types of food thermometers

DIGITAL instant-read : 

10 DIGITAL instant-read Reads in 10 seconds Place at least ½ inch deep (or asdirected by manufacturer) Gives fast reading Can measure temperature in thin and thick foods Not designed to remain in food while it's cooking Check internal temperature of food near the end of cooking time Some models can be calibrated; check manufacturer's instructions Available in "kitchen" stores

DIAL instant-read : 

11 DIAL instant-read Reads in 15-20 seconds Place 2-2½ inches deep in thickest part of food Can be used in roasts, casseroles, and soups Temperature is averaged along probe, from tip to 2-3 inches up the stem Cannot measure thin foods unless inserted sideways Not designed to remain in food while it is cooking Use to check the internal temperature of a food at the end of cooking time Some models can be calibrated; check manufacturer's instructions Readily available in stores

Dial oven-safe : 

12 Dial oven-safe Reads in 1-2 minutes Place 2-2½ inches deep in thickest part of food Can be used in roasts, casseroles, and soups Not appropriate for thin foods Can remain in food while it's cooking Heat conduction of metal stem can cause false high reading Some models can be calibrated; check manufacturer's instructions

Oven probe with cord : 

13 Can be used in most foods Can also be used outside the oven Designed to remain in the food while it is cooking in oven or in covered pot Base unit sits on stovetop or counter Cannot be calibrated Oven probe with cord

Disposable temperature indicators (Single-use) : 

14 Disposable temperature indicators (Single-use) Reads in 5 -10 seconds Place approximately ½ inch deep (follow manufacturer's directions) Designed to be used only once Designed for specific temperature ranges Should only be used with food for which they are intended Temperature-sensitive material changes color when the desired temperature is reached

Thermometer-fork combination : 

15 Thermometer-fork combination Reads in 2-10 seconds Place at least ¼ inch deep in thickest part of food Can be used in most foods Not designed to remain in food while it is cooking Sensor in tine of fork must be fully inserted Check internal temperature of food near end of cooking time Cannot be calibrated Convenient for grilling

Placing a food thermometer : 

16 Placing a food thermometer Place in the thickest part of food. Do NOT touch bone, fat, or gristle. Begin checking temperature toward the end of cooking, but before the food is expected to be "done." For irregularly shaped food – such as with a beef roast – check the temperature in several places. Clean thermometer with hot soapy water before and after each use!

Using a thermometer in thinner foods : 

17 For thinner foods such as meat patties, pork chops and chicken breasts, a DIGITAL instant-read food thermometer should be used if possible – as it doesn’t have to be inserted as far as a DIAL instant-read thermometer. Disposable temperature indicators are another option. Using a thermometer in thinner foods For really thin foods, it may be necessary to insert a digital thermometer or disposable temperature indicator at an angle.

Using a thermometer in thinner foods : 

18 Using a thermometer in thinner foods For an “instant-read” DIAL food thermometer, insert the probe in the side of the food so the entire sensing area (usually 2–3 inches) is positioned through the center of the food. When grilling or frying, to avoid burning fingers, it may be helpful to remove the food from the heat source before inserting the thermometer.

For more advice on using a food thermometer or anything else relating to food safety please conduct us. : 

19 For more advice on using a food thermometer or anything else relating to food safety please conduct us. 19 Cook Safely! "It's about making it your culture not just training" www.foodhygieneasia.com www.foodhygieneasia.com

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