Miscellaneous · course 103 of 105
Kitchen Maths and Food Safety by Heart
Keep the FDA’s safe cooking temperatures, fridge and freezer rules and US kitchen measures in your head, and scale any recipe up or down without looking anything up.
Not on sale yet. When sales open: $4.99 USD for this course, paid once, or every course for $9.99 USD a month. Prices
$4.99 USD, paid once. Or every course for $9.99 USD a month until you cancel; try it free for 7 days first (email only, no card, ends on its own). Tax added at checkout where it applies.
Runs in Claude (claude.ai, the Claude apps or Claude Code) with your own Claude account. A course opens there as soon as your payment goes through; nothing is shipped.
Preview
What it teaches
The numbers home cooks look up again and again. The FDA’s safe minimum internal temperatures (145°F and a 3-minute rest for chops, roasts and steaks; 160°F for ground meat; 165°F for poultry, stuffing and leftovers; 145°F for fin fish), the fridge, freezer, 2-hour and thawing rules, US kitchen measures (teaspoons, tablespoons, cups, pints, quarts, gallons, and the millilitres on a US nutrition label), and scaling a recipe up or down, then converting the result. The AI asks 3 questions, places you, shows a short card per module, then gives you one question at a time.
How long
32 items. About 20-30 rounds for a confident cook up to about 45-60 for a beginner, plus a 12-item final: 1-2 sessions (estimate, not timed with a real student). The tutor gives a one-line save code at the end of each session.
The modules
4 modules, drilled one item at a time.
- M0
The rules
The FDA’s rules: thermometer, fridge and freezer, the 2-hour rule, thawing
- M1
Safe minimum internal temperatures
Safe minimum internal temperatures from the FDA’s table
- M2
Kitchen measures
US kitchen measures: teaspoons, tablespoons, cups, pints, quarts
- M3
Scaling a recipe
Scaling a recipe up or down
Before it teaches, it asks
- 1What do you cook most (weeknight dinners, baking, meal prep, nothing yet), and do you own a food thermometer?
- 2Ground beef (a burger): what is the safe minimum internal temperature?
- 3How many tablespoons are in 3/4 cup?
What’s exact, and what isn’t
Show
Straight from the course’s own notes.
- Temperatures from the FDA's table
- Every M1 key is a row of the “Safe Minimum Internal Temperatures” table on the FDA’s “Safe Food Handling” page (content current as of 03/05/2024, read 2026-10-11). A script checks the table’s 8 rows with a temperature (it has 12 rows) on a saved copy of the page, and fails if any of those rows or numbers changes; it does not re-fetch the live page. The M0 rules quote the same page word for word.
- Measures from two sources
- The US customary measures come from the fluid-ounce column of Wikipedia’s “Cooking weights and measures” table. The US nutrition-label rule (21 CFR 101.9(b)(5)(viii): a teaspoon means 5 mL, a tablespoon 15 mL, a cup 240 mL, 1 fl oz 30 mL) gives the same teaspoon, tablespoon, fluid ounce and cup ratios, and the script checks that they agree. Pints, quarts and gallons rest on the Wikipedia table alone.
- Computed by script
- Every M2 and M3 key, in exact fractions; every listed wrong answer is checked to be the slip it names.
- Honest limits
- The course drills the FDA’s published numbers. It can’t tell whether a real dish is safe, and it isn’t connected to the FDA. US measures only (other countries' cups and spoons differ). No weights and no Celsius.
- Not in it yet
- Baking ratios (baker’s percentages), weights and grams, Celsius, oven temperatures, the ham and egg-dish rows as drills (they’re on the card), the shellfish signs.