Safe Cooking Practices for Eggs and Egg Dishes
Eggs and egg dishes must be cooked safely to avoid harmful bacteria like Salmonella. It's crucial to cook eggs until yolks and whites are firm, never consume raw or undercooked eggs, and use a food thermometer to check for doneness. Visual cues can be misleading, so relying on thermometer readings (160°F or higher) ensures eggs are cooked thoroughly. Following proper cooking practices and precautions is essential for food safety when preparing dishes with eggs.
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Objectives 1. Identify safe cooking practices and precautions of eggs and egg dishes. Explain why it is important to use a thermometer instead of a visual cue to check for doneness of egg dishes. Practice using a food thermometer on egg dishes. 2. 3.
Vocabulary Casserole: A dish cooked in an oven containing multiple ingredients Egg Dish: Any recipe containing eggs (Examples: Casserole, Quiches, Pies) Danger Zone: Between 40 F and 140 F
Vocabulary Doneness: The degree of how completely cooked a dish is Food Thermometer: Special thermometer used to measure the temperature of food Calibrate: To adjust Salmonella: Bacteria that can be found in eggs and cause illness
Objective 1 Identify safe cooking practices and precautions of eggs and egg dishes. Cook eggs until yolks and whites are firm. Runny eggs are still undercooked. Never consume raw or undercooked eggs. Consumers can buy pasteurized eggs that have been treated to eliminate harmful bacteria.
Objective 2 Explain why it is important to use a thermometer instead of a visual cue to check for doneness of egg dishes. Use thermometer to check doneness of quiche, pies, casseroles, and other dishes containing eggs.
Objective 2 Visual cues or toothpicks can be misleading when checking doneness. Make sure your thermometer is calibrated and reading correct temperatures. Insert the thermometer into the thickest portion of the dish (should be 160 F or higher)
Summary Eggs are used in many dishes. They contain harmful bacteria, it is important that food safety precautions are followed. Thermometers are more accurate than visual cues.
