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Process: Testing - Meat

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  • Testing chicken
    Testing chicken
Testing is particularly important, especially if cooking meats like chicken. A sharp knife is put into the centre or thickest part of the meat and the juices are allowed to run down the blade. If the juice is completely pale and clear, the chicken is cooked through. If there are pinkish bubbles in the juice it needs to cook a little longer. Lots of pink or reddish bubbles mean that it needs a lot more cooking to be ready. It's important to test whether meat is done, as undercooked meat may contain germs or harmful bacteria that cause upset stomachs.

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