During this lab, we learned how to correctly prepare chicken, along with vegetables, without cross-contaminating them. I first washed my chicken. Then, I had a separate cutting board to only be used for the chicken. I then sliced the chicken and placed the pieces into an oiled skillet. I allowed the chicken to cook for a while, before I flipped it. When I felt the chicken was ready, I used bimetallic-stemmed thermometer to check the temperature of a couple of pieces. Once they reach 165*F for 15 seconds, I turned off the heat and scattered a couple of pieces onto each salad. While I was doing this, others prepared the vegetables and lettuce on different cutting boards after they washed them.
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