NUTRITION
FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
True
|
|
|
False
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -The color of cooked meat and poultry is not always a sign of its degree of doneness. Only by using a meat thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F.
Detailed explanation-2: -Raw ground turkey is usually a light pink color and turns a light brownish color when it is cooked. It may also appear gray or white in the parts that did not have direct contact to heat. Unlike cooked ground beef, which is a dark brown, ground turkey will be a very light brown on the outside and white on the inside.
Detailed explanation-3: -Check the temperature about three quarters of the way through that time, and then again every 10 minutes, and roast until the temperature reads 165°F (or 150°F as the case may be; more on that below) when checked at the thickest part of the thigh meat and the thickest part of the breast meat.