Knife skills, food safety, steak, grilling and the kitchen basics for someone who wants to cook properly for himself and other people.
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USDA safe cooking temperatures, how long food can sit out, safe thawing, and how to stop raw meat making anyone sick.
42 total questions
Card #1
USDA safe minimum internal temperature for poultry
Card #2
USDA safe minimum internal temperature for ground beef, pork and lamb
Card #3
USDA safe minimum internal temperature for whole cuts of beef, pork, veal and lamb
1. You thawed a pack of chicken thighs in a sink of cold water, then changed your plans. What can you do with them?
2. It's 95°F (35°C) at a picnic. How long can the potato salad sit out before it is unsafe?
3. You want to brush the marinade the raw chicken sat in onto the chicken once it is cooked. Is that safe?
1. When you thaw food in cold water, change the water every ___ minutes so it stays cold.
Hint: Half an hour
2. Wash your hands with soap and water for at least ___ seconds after handling raw meat.
Hint: About as long as singing Happy Birthday twice
3. Food kept frozen at 0°F (-18°C) stays safe ___, although its quality drops over time.
Hint: Without a time limit
