Relating back to the safety and sanitation module, why is it important to cook the chicken to an internal temperature of 165 degrees? How can we relate heat transfer to food safety?
Without destroying the integrity and appearance of a freshly cooked chicken breast, which method of heat transfer do you think is best to reach 165 degrees, and why?
Brainteaser: What form of heat transfer is most effective in preserving pigments, minerals, and vitamins in foods, specifically vegetables, and why?