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B2

Do you really need to pre-heat the oven?

Do you really need to pre-heat the oven?

Chris Spargo

510K views 8 months ago

Warm-up Questions

Why do you think recipes and food packages often tell people to preheat the oven?
What problems might happen if someone puts food into the oven before it is fully hot?
Do you usually follow cooking instructions exactly, or do you sometimes change them? Why?

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Do you really need to pre-heat the oven?

The question and the first chicken test (00:00 – 04:00)

Transcript will load here…

1. What two main reasons for cooking food does the speaker mention?

To follow package rules and keep the oven clean
To make food look bigger and smell stronger
To make food safe and to improve taste
To save money and reduce waste

2. What temperature does the speaker say people usually use as the sign that chicken is cooked?

81 degrees Celsius
68 degrees Celsius
70 degrees Celsius
74 degrees Celsius

3. How much difference was there between the final core temperatures of the preheated and non-preheated chicken?

Five degrees
No difference
One degree
Seven degrees

Do you really need to pre-heat the oven?

Safer cooking temperatures and why instructions include a margin (04:00 – 07:05)

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1. According to the speaker, what are you trying to kill when you cook chicken?

All moisture in the meat
Every trace of fat
The pink color inside the chicken
99.99999% of the harmful bacteria

2. Using the American temperature-time data, about what core temperature would the chicken have had when it was ready?

About 68 degrees Celsius
About 74 degrees Celsius
About 64 degrees Celsius
About 72 degrees Celsius

3. Why do the cooking instructions ask people to preheat the oven?

To remove one variable from the equation
To keep the oven cleaner
To reduce the cost of cooking
To make the chicken look crispier

Do you really need to pre-heat the oven?

Practical advice and thermometer recommendations (07:05 – 10:09)

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1. What does the speaker suggest people should do instead of only trusting cooking times?

Avoid cooking meat in the oven
Watch the food more carefully
Always lower the oven temperature
Cook everything for longer

2. What does the speaker say an instant read cooking thermometer can do for chicken?

Show whether the center has reached 74 degrees
Automatically turn off the oven
Tell you how juicy the chicken will be
Measure the temperature of the oven air

3. What problem does the speaker describe with one of the wireless thermometers?

It never finished charging or turned on
It could only be used once
It gave temperatures that were too high
It melted in the oven

Do you really need to pre-heat the oven?

Transcript will load here…

1. What is the speaker's main conclusion about preheating in this experiment?

Preheating had little effect on safety, but it affected overcooking time
Preheating was impossible to test properly
Preheating completely changed the flavor of the chicken
Preheating made the chicken unsafe to eat

2. What larger point does the video make about package cooking instructions?

They are mostly based on taste, not safety
They should never be followed
They are usually written only for professional chefs
They often include a safety margin because home ovens vary

3. Which tool gives the speaker the most confidence when cooking meat?

A timer on a phone
Looking at the color of the meat
The oven light
A cooking thermometer

Discussion Questions

Discuss the ideas from this video

Do you really need to pre-heat the oven?

After watching this video, would you change the way you cook chicken? Why or why not?
Do you think food companies should give more exact cooking advice, or is a big safety margin better for most people?
Which is more important to you when cooking: convenience, taste, or safety? Explain your answer.
Have you ever used a cooking thermometer? If yes, what was your experience? If not, would you like to try one?

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