It is FRIDAY! We made it through the first week of school! We are now on our way to being able to cook this semester. I am excited to get you all back in the kitchen and applying what you are learning.
Today we reviewed food borne illnesses along with cross-contamination and the danger zone. Students learned about the temperatures that meat should be cooked to in order to prevent food borne illnesses.
You will need to get the notes from someone in class if you missed.
Be ready to cook on Monday. I will be looking to see that you know how to prevent food borne illnesses and cross-contamination.
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