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... Divisions Light meat—breast and wings Less myoglobin, fat, and CT Shorter cooking time Dark meat—legs More myoglobin, fat, and CT Longer cooking time Poultry Cooking ...
Cooking Methods, terminology and how food cooks You cook food because… Cooking kills bacteria: Some foods cannot be served raw, like poultry. Cooking makes food ...
CookingMethods.ppt - Search
Cooking Whole Birds. A major problem in roasting poultry is cooking the legs to doneness without overcooking the breast. Cooking Poultry Parts
Cooking *done to poultry and meat that have little natural fat cover *fat adds moisture and protects meat during roasting
GenPastII_ProStartYear2Ch8.ppt - Search
... on when using dry heat methods so meat does not dry out Remove skin before eating Judging Doneness Meat and poultry should reach an internal temperature of 160˚F Cooking ...
Meat, Poultry, Fish, and Shellfish.ppt - Search
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... lots of people ~ 90,000 in PA An Overview Products Location Competition Issues Meat Large Animal slaughter – a few plants Processed meats – lots of plants Poultry ...
Food Processing.ppt - Search
When cooking, cook beef and beef products thoroughly to an internal temperature of 160oF. Cook poultry and eggs thoroughly to an internal temperature of 170-180 oF.
... hazardous food, the internal portion must: Reach the required minimum internal temperature Hold that temperature for a specific amount of time Cooking Poultry Poultry ...
topic_08_16hr.ppt - Search
... dry cured products, e.g., country ham Also contains non-meat/poultry component in need of a lethality treatment Includes meals, dinners and frozen entrees Cooking and ...
Label101.PPT - Search
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Class 9: Culinary History ; Braising & Stewing Fall 2011 Culinary Foundations I * Braising is the technique of cooking large cuts of meat, poultry, or vegetables in ...
Lab-9 Foundations I Braising & Stewing.ppt - Search
allowed to stand covered for two minutes after cooking. Raw animal foods include: meat, fish, poultry, and eggs that have not been processed.
Cooking Meat . Thaw any frozen meat; Clean meat; Rinse w/ cold water & pat dry; Trimming the fat; Moist heat- remove skin from poultry
19_5Meat.ppt - Search
The term roasting usually applies to meats and poultry. Cooking on a spit in front of an open fire may also be considered roasting. 34
Basic Cooking Methods Food techniques 3 Basic Cooking Methods Dry Heat Moist Heat ... heat from above Food that can be broiled include: Tender cuts of meat Young poultry ...
2fe12e_4e927834aebc4ff1b988119709dbb204.ppt?dn=Basic Cooking Methods.ppt - Search
USDA Meat & Poultry Inspection Dr ... oF- Mid-shift clean up Cooking temperatures 144 oF Trichinae control 145 oF Roast beef 148 oF Fully cooked ham 155 oF Cured poultry ...
Eggs Produced by Poultry . High source of protein- body builders or people on Atkins diets (reason $ are high now; Used in cooking and baking (omelets, eggs ...
Poultry.ppt - Search
Stuffing made with potentially hazardous ingredients. Stuffed meat, fish, poultry, and pasta. Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
Ways to Estimate Yields Butcher’s tests To measure loss from deboning, trimming, and portioning meats, fish, and poultry Cooking loss tests To measure loss from the ...
Ch03_CostControl_Final.ppt.pps - Search
Identify meat products from cattle, pigs and poultry; List five factors affecting meat tenderness; Describe the cooking of meat; Discuss the production of meat ...
Meat, Poultry and Eggs Processing.ppt - Search
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Salmonella from raw poultry, eggs, raw meat, untreated milk and dairy products ... The best way to prevent foodborne illness is through the use of cooking temperatures.
FoodTraining_1.pps - Search
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