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?
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?
A 25-yr-old man newly diagnosed with schizophrenia presents to emergency department (ED) after recent discharge from inpatient psychiatry. While inpatient he had an increase in his antipsychotic medication Risperidone from 1mg po daily to 3mg po BID. The family explained in addition to acute psychosis, they noticed disorientation; he was feverish, displayed robot-like movements, mute, […]
