smith-10 - SFL 110 Week 9 Eggs |1 READING ASSIGNMENT:...

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S F L 1 1 0 W e e k 9 – E g g s | 1 READING ASSIGNMENT: “Cooking Eggs,” BCC pg. 220 “Scrambled Eggs,” BCC pg. 221 “Hard Cooked Eggs,” BCC pg. 228 Pg. 220 COOKING EGGS Avoid eating raw eggs and foods containing raw eggs. This includes those familiar homemade favorites like ice cream, eggnog, mayonnaise and unbaked cookie dough. Of course these foods are fine if you cook the mixture first or use pasteurized egg products. Eating store-bought versions of these foods are safe to eat because they contain pasteurized eggs; pasteurization destroys salmonella bacteria. Cook eggs until both the yolk and white are firm, not runny, to prevent contracting salmonella from raw or undercooked eggs. Eggs and mixtures containing eggs are safe to et when the temperature reaches 160˚F in the center. The recipes in this book were tested to meet this requirement. Serve cooked eggs and dishes containing eggs immediately. Refrigerate leftovers as soon as possible, and use them within two days. If you’re making a “do-ahead” recipe with eggs, refrigerate the unbaked mixture no
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-10 - SFL 110 Week 9 Eggs |1 READING ASSIGNMENT:...

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