Yin Amfani da Abincin Abinci

Damaccen ma'aunin abinci shine kayan aiki mai mahimmanci a kowane ɗayan abincin. Damaccen ma'aunin abincin bai hana kawai cin nama ba, nama, kaji, da kuma yalwar kwai, yana hana rufewa.

Za a dafa nama, kaji, da kuma yalwar nama don kare lafiyar jiki mai lafiya da zazzabi don halakar da kowane kwayoyin cutarwa wanda zai iya zama cikin abinci.

Inda za a Saka Intanit

Tabbatar cewa an ƙaddamar da thermometer don nama da kaji, ba don candy ko na'urorin ba. Akwai abubuwa masu yawa na thermometers da suke samuwa a cikin shaguna.

Yawancin ma'aunin wuta sun kasance daidai a ciki tare da ko minus 1 zuwa 2 ° F. A koyaushe saka shi a wurare da dama don tabbatar da lafiyar abinci.

Item Ƙananan Canjin Cire
Red Meat: Steaks, Chops, Roasts 145 ° F (62.8 ° C) (ba da damar dakatar da minti 3)
Abincin ƙasa 160 ° F (71.1 ° C)
Ham, Uncooked 145 ° F (62.8 ° C) (ba da damar dakatar da minti 3)
An Yi Kyau Gudun Kyau Akan Ham 140 ° F (60 ° C) *
Item Ƙananan Canjin Cire
Kaji, Ciki har da Cushe cikin Bird 165 ° F (73.9 ° C)
Qwai 160 ° F (71.1 ° C)
Kifi & Shellfish 145 ° F (62.8 ° C)
Leftovers da Casseroles 165 ° F (73.9 ° C)

* Idan an ba da alamar da aka gina a cikin kamfanin USDA, wanda kamfanin USDA ya ba da shawarar ƙananan zazzabi na 165 ° F (73.9 ° C).

Safe Cooking Tips

Kara

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