ACTIVITY 4 FOOD SAFETY MYSTERY

FOOD SAFETY TIPS

  • Wash hands, counters and cooking equipment in hot, soapy water before and after you come in contact with a food.

  • Discard cracked, broken or leaking eggs. Use shell eggs within 4 to 5 weeks of the pack date or 3 to 5 weeks of purchase. Use hard-cooked eggs within 1 week of cooking.

  • Keep eggs refrigerated at 40° F or below at all times – in their cartons on an inside shelf.

  • Cook basic egg dishes until the whites are completely set and the yolks begin to thicken but are not hard. Cook scrambled eggs, omelets and frittatas until no visible liquid egg remains. Cook other dishes until a thermometer at the center measures 160° F.

  • Eat eggs and egg dishes promptly after cooking. Allow no more than 2 hours at room temperature for eggs, egg mixtures or cooked egg dishes. Keep cooked egg dishes hot (140° F or higher) and keep uncooked eggs, egg mixtures and cooked leftovers cold (40° F or lower).

TAKE-HOME RECIPE

Scrambled Eggs – 3 to 6 servings

In a small bowl, beat 6 eggs, 1/3 cup milk and, if you like, 1/4 teaspoon salt and a dash of pepper with a fork until blended. In a 10-inch omelet pan or skillet over medium heat, heat 1 tablespoon butter, margarine or cooking oil (or, use pan spray) until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, draw an inverted pancake turner completely across the bottom and sides of the pan, forming large, soft curds. Continue until the eggs are thickened and no visible liquid egg remains.

Variations

Cheese: After cooking, sprinkle with 1/2 cup shredded cheese.
Western: Steam (or cook in 1 tablespoon butter) until soft, 1/2 cup chopped onion and 1/2 cup chopped green or sweet red pepper. Stir in 1/4 cup chopped cooked ham. Pour in egg mixture. Scramble.
Mexican: After cooking, spoon salsa to taste over eggs. Sprinkle with shredded cheese.
Use the clues below to reveal the mystery words.

  1. Store eggs in their cartons on a ________, instead of the door.

  2. ________ properly is one way to guard against foodborne disease.

  3. Keep eggs, egg mixtures and cooked egg dishes in the ________ as much as possible.

  4. Use hot, soapy water to _________ hands, before and after you touch a food.

  5. Eggs should not be left out at room ________ for more than 2 hours.

  6. Cracked, ______ or leaking eggs should be discarded.

  7. For food _________, remember to keep clean and chill and cook foods properly.

  8. Cook until egg whites are _________ set and yolks begin to thicken but are not hard.

What are the Food Safety Mystery Words?