Thanksgiving Day, an annual celebration, has arrived. It is a holiday for family gatherings in the United States, with turkey being a staple food. Experts from the San Diego County Communications Office in Southern California have introduced the “Thanksgiving Safety Cooking Test,” with some humorous answers. In addition, local firefighters also demonstrated how to safely deep-fry a turkey.
The ideal turkey weight is between 10-14 pounds. Any overweight turkey may cause oil overflow, which is one of the main causes of fires. Firefighters advise placing the fryer on a flat outdoor surface, away from deep pits or hanging objects, and ensuring that pets and children are kept away from the fryer area.
Ensure the turkey is completely thawed, pat both inside and out dry with paper towels, as any remaining ice or moisture inside the turkey can lead to intense burning and fires. Firefighters recommend using peanut oil to fry the turkey, as peanut oil has a high smoke point, safe heating, and gives the turkey excellent flavor.
To prevent hot oil overflow, first turn off the gas stove, place the turkey in the pot, then turn the gas back on. If the oil temperature is too high or the turkey is not adequately thawed, it may catch fire and spread outward.
Proper method to thaw frozen turkey or large meat chunks:
A) Simple, buy in advance and leave it on the counter for a few days until the outer part is soft, then it’s ready to cook.
B) If you forgot to buy early, rinse the frozen meat under hot water until the outside is soft.
C) Plan ahead, place the turkey, meat, and fish in the refrigerator to thaw slowly.
D) Not a big deal, microwave has a defrost button, press the defrost button and you can do other things.
When preparing food, how often should you wash your hands and cutting board?
A) Put on gloves. For example, use oven gloves to prepare ingredients and take hot food out of the oven at the same time.
B) Wash during food prep, before handling vegetables, after cutting or handling poultry or raw fish/meat.
C) Who has time to do all this washing?
D) After sneezing, blowing your nose or going to the restroom.
E) The correct answers are B and D, but most importantly, “wash frequently!”
Do fruits and vegetables really need to be washed?
A) No need, they are washed at the supermarket, right?
B) Wash them. Rinse fruits and vegetables with cold water to remove residual dirt and prevent bacteria growth.
C) A quick wipe with a kitchen apron, I searched on Twitter, that’s how it is done.
D) I only buy organic fruits and vegetables, no need to wash, they grow from the ground.
Why separate cutting meat or fruits and vegetables?
A) Cartoons say, meat, fruits, and vegetables just don’t mix (cut together), you are asking for trouble.
B) If mixing them makes vegetables taste more like meat, I agree to have them together.
C) I just asked AI, it wants to know everyone’s opinion.
D) Because raw meat, meat products, and blood may carry bacteria such as E. coli and Salmonella, which can contaminate fruits and vegetables, leading to illness.
Does the “5-second rule” really exist? Can you eat food that has dropped on the floor if picked up within 5 seconds?
A) It’s actually the “5-minute rule.” As long as nobody steps on it, you can eat it, especially when nobody is watching.
B) I didn’t believe in the “5-second rule” before, but now I’m more environmentally conscious, just pretend you didn’t see it. I mean, pets often eat things off the floor and they never get sick.
C) The “5-second rule” doesn’t actually exist, you really shouldn’t eat food that has fallen on the floor.
What is the “danger zone”? How does it relate to Thanksgiving dinner?
A) If you didn’t get the above questions right, then the “danger zone” is your kitchen!
B) The danger zone is the area from the kitchen to the dining table. You have to carefully navigate through it, avoiding children, family members or guests, pets, furniture, and toys, not tripping or splattering things everywhere, and finally safely bringing the food to the table.
C) I know, the movie, “Top Gun,” has been out for 39 years now, but as long as it’s still at the top of Google search, as long as Tom Cruise is still flying, and Kenny Loggins, too, then sing with me, “Heading into the danger zone! Fly—into the danger zone!”
D) No, the real “danger zone” refers to the temperature range of 40-140 degrees Fahrenheit. Within this range, bacteria will multiply frenziedly in food, doubling in number every 20 minutes.
Correct Answers:
1. C
As recommended by the U.S. Department of Agriculture, the best and safest way to thaw meat is slowly and evenly in the refrigerator. Thawing meat at room temperature can lead to rapid bacteria growth. It’s also possible to thaw meat in cold water, but the water temperature must be below 40 degrees Fahrenheit (about 4 degrees Celsius), and it’s crucial to change the water every 30 minutes to maintain a low temperature.
If you chose A or B, consider ordering take-out instead. If you selected D, you need to cook immediately after thawing in the microwave, as microwaving large cuts of meat first thaws the interior, allowing bacteria to multiply quickly while the exterior is still thawing.
2. E
Wash hands and clean cutting boards in the kitchen as frequently as possible. Handwashing remains a key element in safe cooking, removing harmful bacteria and viruses such as E. coli, Salmonella, and Staphylococcus aureus from people’s hands.
In addition to the above, you should wash hands after coughing, handling money, eating, drinking, touching pets, holding children, using phones, before cooking, and after using the bathroom.
3. B
Always wash fruits and vegetables. Rinsing with cold water can remove dirt and contaminants (mostly bacteria, not minerals, etc.); do not use detergents or soap for washing, even if it’s a dish soap, as detergent residue absorbed by fruits and vegetables can end up in your food.
4. D
According to the U.S. Department of Agriculture (USDA), cross-contamination is one of the most common causes of foodborne illnesses. This means that harmful bacteria transfer from one food item (especially raw meat, poultry, and shellfish) to other food items. Hence, during food prep, it’s essential to separate raw meat and its juices from fruits, vegetables, and all ready-to-eat foods.
If possible, use separate cutting boards to handle meat and produce. If using the same board, wash it with hot water and detergent after handling raw meat or cut vegetables before using the board again to handle meat, and clean it afterward.
5. C
The “5-second rule” is a myth; dropped food is fine for pets but not for humans. Virtually any contact is enough for food to be contaminated by household or ground bacteria. According to Rutgers University, bacteria can transfer from the surface to food in less than a second!
6. D
Absolutely D. Although “Top Gun” and its iconic challenge scenes may be memorable, the real “danger zone” refers to the temperature range of 40-140 degrees; within this range, bacteria grow exponentially—not a good thing.
If hot food is cooling or cold food needs heating to reach this temperature range, your food becomes a breeding ground for bacteria, potentially causing illness in you, your family, or friends. Therefore, use warming trays, preheated steam tables, chafing dishes, slow cookers, and ovens to maintain hot food temperature.
Also, use ice-chilled containers or refrigerators to keep cold food temperature, and promptly refrigerate leftovers, ideally within 2 hours. ◇