All but one of the following are properties associated with the cooking of hamburgers, which one is it?
A) Colour alone is usually indicative of "doneness."
B) Burgers should be cooked to an internal temperature of 71°C.
C) Some burgers will retain some pink colour even when cooked to 79°C.
D) Some burgers will turn brown before reaching the recommended temperature.
Correct Answer:
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