Using a food thermometer can improve the quality and safety of meat. This 15 minute video describes the why and how of using a food thermometer when cooking small cuts of meat like meat patties, chicken breasts, and pork chops. Topics include: *Why color is not a good indicator of doneness *How to choose an appropriate food thermometer for small cuts of meat *Quick and easy steps for using an instant-read thermometer *How to calibrate an instant-read thermometer *The most effective cooking method for reducing E.coli 0157:H7 in hamburger patties.

The video kit includes "Now You're Cooking" brochure (Misc0513) and 5 different "Now You're Cooking" recipe cards (Misc0512).

Publisher: WSU Extension Bulletin Press
Published: February 2004.   1 pages.