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Kickoff Question

Kickoff Question. Assuming you like beef, how do you like your hamburger cooked-well done, medium, or rare? Why? . The Science of Cooking a Hamburger. Introduction. How can you be sure that your hamburger will be safe to eat ?. Experimental Question.

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Kickoff Question

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  1. Kickoff Question • Assuming you like beef, how do you like your hamburger cooked-well done, medium, or rare? Why?

  2. The Science of Cooking a Hamburger

  3. Introduction • How can you be sure that your hamburger will be safe to eat?

  4. Experimental Question • How does temperature affect the bacteria load of a hamburger?

  5. Experimental Design • What factors should be considered as you design the experiment? • How can you assure that all burgers are the same size? Why is that important? • Does thickness matter? • How should we take the temperature? • What is the recommended temperature for cooking hamburger? • How will we prevent cross-contamination? http://www.history.com/shows/united-stats-of-america/videos/playlists/full-episodes#united-stats-of-america-stayin-alive

  6. Experimental Procedure…Here’s what I’m going to do… • Next, touch a swab to the raw meat and then to the _____ control section of your dish. • Cook a hamburger to 140°F. Break the pattie apart without touching the center. Next, touch a swab to the center and then to the ______ section of your dish. • Repeat step 5 but cook pattie to 150°F. • Repeat step 5 but cook pattie to 160°F. • Seal dishes with masking tape and incubate for 4 days. • Finally, record the bacteria growth on day 4 from each section of your dish. • Materials: • Five hamburger patties, thermometer, frying pan, spatula, Agar Petri dishes, sterile cotton swabs, hot plate • Gather materials and set up data table. • Divide Petri dish into five sections and label. • Touch a swab to the ______ control section of your dish.

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