Culinary Arts I: Ground Meat Safety - Temperature and E. coli Test

📚 Quick Study Guide

🌡️ Ground meat must be cooked to a minimum internal temperature of 160°F (71°C) to kill harmful bacteria. 🧪 Use a food thermometer to ensure accurate temperature readings; insert it into the thickest part of the meat. 🦠 E. coli is a type of bacteria that can cause severe foodborne illness; proper cooking destroys it. ⏱️ After cooking, refrigerate leftovers promptly within 2 hours to prevent bacterial growth. 🍎 Always wash your hands, utensils, and surfaces thoroughly before and after handling raw ground meat. ⚠️ Visually, thoroughly cooked ground meat should have no pink remaining and the juices should run clear. 📈 The danger zone for bacterial growth is between 40°F (4°C) and 140°F (60°C).

Practice Quiz

1. What is the minimum internal temperature ground meat should reach to be considered safe to eat?
1. 145°F (63°C)
2. 155°F (68°C)
3. 160°F (71°C)
4. 165°F (74°C)
2. Why is it important to use a food thermometer when cooking ground meat?
1. To improve the meat's flavor.
2. To ensure the meat reaches a safe internal temperature.
3. To make the cooking process faster.
4. To impress your dinner guests.
3. What type of bacteria is commonly associated with undercooked ground meat?
1. Salmonella
2. Listeria
3. E. coli
4. Clostridium botulinum
4. How long should you refrigerate leftover cooked ground meat to prevent bacterial growth?
1. Within 4 hours
2. Within 3 hours
3. Within 2 hours
4. Within 6 hours
5. What visual cue indicates that ground meat is thoroughly cooked?
1. The meat is still pink.
2. The juices run pink.
3. The meat is browned on the outside.
4. The meat has no pink remaining and the juices run clear.
6. In which temperature range does bacterial growth occur most rapidly?
1. 0°F to 32°F (-18°C to 0°C)
2. 40°F to 140°F (4°C to 60°C)
3. 140°F to 165°F (60°C to 74°C)
4. Above 165°F (74°C)
7. Besides cooking temperature, what is another crucial practice to prevent E. coli contamination when handling ground meat?
1. Using the same cutting board for raw meat and vegetables
2. Thawing meat at room temperature
3. Washing hands, utensils, and surfaces thoroughly
4. Marinating the meat for a long period