1. Test Your Summer Food Safety Savvy! 2. Lisa Franzen-Castle, PhD, RDExtension Nutrition SpecialistAlice Henneman, MS, RDExtension Educatorhttp://food.unl.eduhttp://food.unl.edu/safetyhttp://food.unl.edu/web/fnh/seasonal-ideasAdapted…

Slide 1Eggs and Egg Cookery Chapter 24 Slide 2 Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights…

Slide 1Eggs Competency #4: I understand egg cookery and can demonstrate a variety of techniques FACS National Standard #8.5.2: Demonstrate a variety of cooking method including…

Slide 1 Slide 2 EGGS Slide 3 PROPERTIES Coagulation properties – trap milk when heated to form custards Provide structure to foods Contribute to texture by influencing…

Slide 1 Slide 2 The Four Acceptable Methods for Thawing Food 8-2 In a refrigerator, at 41 F (5 C) or lower Submerged under running potable water, at a temperature of 70 F…

Slide 1THE EGG Eggs are found in many food preparations including: –Candy, ice cream, soups, pastas, cake/bread batters, pastry glazes –Used to clarify meat stocks and…

Slide 18-1 The Flow of Food: Preparation Slide 2 8-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Ground beef should be cooked to a minimum internal…

Slide 1Test Your Summer Food Safety Savvy! Slide 2 Lisa Franzen-Castle, PhD, RD Extension Nutrition Specialist Alice Henneman, MS, RD Extension Educator http://food.unl.edu…

Slide 1 Food Safety Slide 2 Foodborne Diseases  What is a Foodborne Disease?  There are more than 250 different foodborne diseases, most of the diseases are infections…

Slide 1 8-1 The Flow of Food: Preparation Slide 2 8-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Ground beef should be cooked to a minimum internal…