Foods 2 students are cooking up their favorite food.
They are checking internal temperatures once.
And three times.
We’re all about keeping cooking utensils separate from raw and cooked chicken.
Students know how the chicken should look; a sea horse maybe?
Bates likes his chicken tenders well done.
Who has the best chicken in foods 2?
This group knows! Chicken tender lab is all about practicing what we preach: cross contamination prevention and checking those internal chicken temperatures. No time-temperature abuse here. Only 165 degrees with calibrated thermometers.