0000152424 00000 n Covering the birds for the last 20 minutes of the cooking period shortened the cooking time, decreased the cooking losses, and increased the tenderness and palatability of the skin but not of the meat. 0000154111 00000 n 0000192357 00000 n Place poultry breast side up on a rack in a shallow roasting pan. Include spe-cific details about the setting and atmosphere. 0000183739 00000 n 0000171815 00000 n 0000152569 00000 n 0000191992 00000 n As food and food preparation methods change over time, it is essential to review and update existing data and acquire new data as needed. 0000155167 00000 n 0000193596 00000 n 0000172508 00000 n 0000181943 00000 n 0000082216 00000 n 0000153284 00000 n 4 0 obj 0000174631 00000 n 0000166729 00000 n 0000191685 00000 n 0000174772 00000 n 0000187599 00000 n ! 0000188997 00000 n 0000186085 00000 n 0000043167 00000 n The proper cooking time and the correct cooking temperature are extremely important when preparing any type of poultry.The optimum flavor and tenderness of turkey, chicken, duck, or any other type of poultry can be consistently achieved when care is taken to follow the recommended cooking time and temperature guidelines. Ph 0000180786 00000 n 0000170966 00000 n 0000067509 00000 n 0000152710 00000 n 0000166950 00000 n 0000169116 00000 n 0000187452 00000 n 0000026650 00000 n 0000188947 00000 n 0000164937 00000 n b. Cook with slow cooker: You can also use a slow cooker (aka Crockpot) to cook beans: turn heat on high and cook for 6-8 hours until tender. 0000170217 00000 n 0000192785 00000 n <]>> 0000160184 00000 n 0000162728 00000 n 0000175521 00000 n lesson 2: history of the poultry industry lesson 3: chicken genetics and reproduction lesson 4: turkey reproduction lesson 5: broiler production lesson 6: egg layer production lesson 7: turkey production lesson 8: egg processing lesson 9: poultry processing lesson 10: niche poultry markets lesson 11: poultry anatomy and physiology <> 0000167366 00000 n 0000177321 00000 n 0000025417 00000 n 0000076866 00000 n 0000193540 00000 n 0000088396 00000 n 0000192217 00000 n 0000158037 00000 n 0000185644 00000 n 0000168294 00000 n 0000153233 00000 n 0000087146 00000 n 0000170677 00000 n 0000187060 00000 n 0000019788 00000 n 0000086391 00000 n 0000172736 00000 n LibriVox recording of American Cookery, by Amelia Simmons. 0000188556 00000 n 0000173596 00000 n 2. 0000070841 00000 n 0000159523 00000 n 0000186829 00000 n 0000030991 00000 n 0000189336 00000 n 0000019340 00000 n 0000161747 00000 n 0000191564 00000 n 0000180727 00000 n loss, % ranking roasted in aluminum foil 400 17 24 5th roasted uncovered 400 16 28.5 3rd roasted covered 350 22 19 4th roasted texas tech asft dept. 0000165159 00000 n You may choose poultry meat from any of the following: Duck, Quail, Pheasant, Pigeon, Guinea, Goose, Grouse, Ostrich, Emu or Dove. 0000158421 00000 n 0000151868 00000 n endobj 0000021617 00000 n 0000162669 00000 n 0000189874 00000 n 0000157234 00000 n 0000191941 00000 n 0000165845 00000 n 0000187346 00000 n 0000174004 00000 n 0000166296 00000 n 0000191513 00000 n 6& CookingUpa Rainbow!!!!!Chapter!8CookingMethods! 0000160078 00000 n 0000163690 00000 n 0000181449 00000 n 0000179200 00000 n 0000190565 00000 n 0000171997 00000 n These recipes take into account the different cooking characteristics of each part. Write a descriptive paragraph about a special meal where poultry is served. 0000160528 00000 n 0000183401 00000 n 0000162500 00000 n 0000174464 00000 n poultry cooking with bon appetit Nov 19, 2020 Posted By Andrew Neiderman Library TEXT ID b32d6c73 Online PDF Ebook Epub Library about recipes food cooking oarrange a rack in upper third of oven preheat to 500 set a wire rack in a large heavy roasting pan remove chicken from bag pat dry with paper 0000172914 00000 n 0000188119 00000 n 0000175169 00000 n 0000180062 00000 n 0000185136 00000 n 0000154710 00000 n 0000172567 00000 n 0000168457 00000 n 0000159022 00000 n 0000153967 00000 n 0000183864 00000 n 0000155637 00000 n 0000184132 00000 n 0000172174 00000 n 0000181737 00000 n 0000185929 00000 n cooking data for 12-lb. 0000168714 00000 n 0000184591 00000 n Meat and Poultry Recipes. Plan Ahead! 0000182898 00000 n 0000155337 00000 n 0000160937 00000 n 0000076279 00000 n 0000170049 00000 n 0000191185 00000 n 0000157714 00000 n 0000192734 00000 n 0000193866 00000 n 0000166237 00000 n 0000180003 00000 n 0000158314 00000 n 0000131140 00000 n 0000152767 00000 n are cooking in an open pan in an oven, under the broiler, or over hot coals. 0000163403 00000 n 0000172283 00000 n 0000035459 00000 n 0000158370 00000 n 0000187856 00000 n 0000159582 00000 n 0000191736 00000 n Jal���-3���V-�+��H��qF1�`H�:�_?! 0000170276 00000 n 0000145018 00000 n 0000180846 00000 n 0000194516 00000 n 0000181678 00000 n 0000177215 00000 n 0000156445 00000 n 0000174233 00000 n 0000063266 00000 n 0000192887 00000 n 0000127018 00000 n 0000185415 00000 n 0000194465 00000 n 0000194169 00000 n 0000181390 00000 n The majority of the scorers preferred the uncovered halves. 0000194845 00000 n 0000158088 00000 n 0000179438 00000 n - cooking potatoes or onions which are cut into slices and tossed into hot shallow fat or oil in a frying pan till golden brown. Write a strong topic sentence. Choose meat with the least amount of fat. 0000182839 00000 n 0000162787 00000 n 0000185535 00000 n Interior temperatures for cooking poultry. 0000181508 00000 n 2. 0000169531 00000 n 0000182674 00000 n 0000194628 00000 n This method is typically used in hospital or … 0000192132 00000 n 0000172115 00000 n 0000189609 00000 n 0000183579 00000 n 0000068205 00000 n 0000157555 00000 n 0000165638 00000 n 0000152070 00000 n 0000088166 00000 n • Trim off the fat you can see from meat and poultry.Remove the skin from poultry. @n�S��yh� 0000188447 00000 n 0000164818 00000 n 0000166473 00000 n 0000177632 00000 n 0000163579 00000 n The FDA Poultry Cooking Temperature is a Restaurant workplace posters poster.. 0000173236 00000 n 0000187009 00000 n 0000024974 00000 n 0000087981 00000 n 0000171076 00000 n 0000162896 00000 n 0000019665 00000 n 0000077810 00000 n heating includes all methods in which dry air surrounds the poultry. 0000187296 00000 n 0000188326 00000 n P5 cook the poultry to meet the requirements of the dish P6 make sure the dish has the correct flavour, colour, consistency and quantity P7 garnish and present the dish to meet requirements P8 make sure the dish is at the correct temperature for holding and serving 0000071549 00000 n 0000165108 00000 n 0000189174 00000 n 0000155687 00000 n 0000186602 00000 n 0000159641 00000 n o��>����83?>�=|}��h�=��i 0000174174 00000 n 0000183185 00000 n The teacher 0000173081 00000 n 0000154210 00000 n 0000188497 00000 n 0000170502 00000 n Steaming. 0000052418 00000 n 0000182387 00000 n 0000153641 00000 n 0000170737 00000 n 0000169220 00000 n 0000180382 00000 n Cooking PoultryCooking Poultry When roasting, you should start at a high temperature to render the fat , for browning and to complete the cooking at a lower temperature to promote even cooking, and seal in juices helping to keep the meat moist. 0000161343 00000 n 0000083377 00000 n %PDF-1.5 cooking with meat, poultry, seafood, eggs, and flour Add these instructions to your recipes that contain meat, poultry, seafood, eggs, or flour to make them food safe: 0000052568 00000 n 0000085979 00000 n 0000177892 00000 n 0000164707 00000 n 0000019247 00000 n 0000184023 00000 n %%EOF Cover poultry with a loose tent of heavy-duty aluminum foil. -�a���~�O ��`��n苌�����]n��'x�iIަ[F�]�} �. 0000168564 00000 n 0000162837 00000 n 0000175276 00000 n 0000182623 00000 n 0000172795 00000 n Hartford: Printed by Hudson & Goodwin for the Author, 1796. 0000155805 00000 n 0000193484 00000 n 0000179547 00000 n 0000182158 00000 n 0000019619 00000 n Dry heat is suitable for young birds. 0000148135 00000 n 0000191873 00000 n c) Other Poultry Meat – A dish which contains a minimum of two pounds bone-in or one pound deboned poultry meat from a bird other than chickens or turkeys. 0000185979 00000 n 0000065047 00000 n 0000188724 00000 n 0000180113 00000 n cooking ability cooking method of per lb. Principles of Poultry Cookery 2. 0000078590 00000 n 0000181340 00000 n 0000087725 00000 n 0000184869 00000 n 0000182789 00000 n a. Cook on stove: Cook on medium heat for 1.5-2 hours. • Chill soups and stews and remove the solid fat layer from the top. 0000191403 00000 n 0000179598 00000 n 0000193703 00000 n 0000161591 00000 n 0000148071 00000 n 0000190110 00000 n 0000179259 00000 n 0000072089 00000 n 0000191295 00000 n 0000018096 00000 n 0000176235 00000 n 0000181066 00000 n 0000164358 00000 n 0000175571 00000 n 0000189056 00000 n 0000180906 00000 n 0000179776 00000 n 0000159240 00000 n �Į;S��^�f��~�7��w���@:D�4�=O{��4�Q,�V02Q8������xA�oe��$��)[�k� �rF���^��5��+RLs&�xI ���xV%����V��vp[��:k~.������=�A; ���- V-d��j��e��C�}�p�&��b���f ��s5����d�P��0k��ճ��RFy�g`q/��9���W�g����ڏj���x�Y3j���sY]��d���%�Vw�=�8�zN��*A��g��=��ll[J�g�wAL�}Xe����(v Fill jars with pieces. It will usually take a whole day (or longer for whole chicken and turkeys) for foods 0000189504 00000 n 0000189815 00000 n 0000168963 00000 n Chicken from Farm to Table The conventional oven—although the appliance most often used to cook a whole turkey—is not the only way to get the big bird done and beautiful. 0000173945 00000 n 0000019711 00000 n Ground meat may be sautéed without shaping.Remove excess fat. 0000164095 00000 n �A����]+�UA'G�oX_{�ey�o�E]�/ý�X�S|WFߛt� �K�J��)ݦ/��:_�1l/豼kA�>�u]�j�� �L�Τg‘y�3x�8�'[�@�i]�v��%W�%# ϖ���mU^����UO}�=��~�s|��,לL�̴2�K�j�����F���[�* )Vy��}ܻX�8I��lڤk8��P=c0m`�k�3+j�l��p�wN3%�D͋]Rݭ�w���Do!�F��t��V�^�9�,ɣK͝T��1\�C��A��\@��?�5y�bEv�}�S��-�����)n�[Z�K��B�58r�UQ�ȧ/�4��fP�� ~������4�Ҷ���\�Y�y�0��}W/���'�����Y���!��z ���_NJ3����@��˳'j���d�.���篤|8�+�� }�?R���`���33�~�&It:�����Hx��d��w��O'ﱞ��l/7�I� B.l{@�E-��׏T(�/dkƶ#��^���B��G����D�C�=�4�iZ7�(�vb�줪CL� e������rBȨ#7�k�[email protected] x�$��Q1%j;�x u6�8Vnj������-���@��+:2#z�r��MڇԀb�AO�H�+�D����L%2X�r+�xE��v�w"���2��^�����:Dp�,U������As�� 5�|�7��8]r��2S&���A��z�e�Vߞ�.%Z���~A]��?%��0Ȝ�qQ��"�ꌩ8��{���}EH.�lbC�'�;Ҏ�/��j�g��4s]#鵘]� � ˹'��5��Xa��"���&�h�S9F�Мå���۩,�|j$ y ��!U�S�(H�p�a��5x%mz�3�P�?��2��Uy�Y�k���v&��zg0�9s����]"�^gE�k��%��=�]��ߓ��X�6�"8L��D�����Z�p��1qg[τ�.����Nw��5��Tr��'O�tk��=8�ڿ;n)`VP�%`��D0��2B>N &���n�v����R��Wݙ8�o��#��^��Iה�Di�"(�]�4vfz��-���}�hf�����=��:7lxO�e=�S$/a6���Н����= 0000000016 00000 n 0000167475 00000 n The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of these products are cooked during the preparation 0000192938 00000 n 0000052494 00000 n 0000077053 00000 n 0000185703 00000 n 0000172334 00000 n 0000082272 00000 n 0000184471 00000 n 0000183236 00000 n Top recipes for beef, chicken, pork, and more. 0000020390 00000 n View POultry Assignment Cookery 012.pdf from COMMERCIAL SIT40413 at CQUniversity. 0000166068 00000 n 0000182337 00000 n 0000185085 00000 n endobj The information developed by the subcommittee will be used by the FSIS to develop consumer messages on the cooking parameters necessary to ensure the safety of poultry. 0000190051 00000 n rp̨��JtU^�gGϺV�d��b�㤬. 0000191076 00000 n 0000166355 00000 n SITHCCC012 Student Assessment Booklet SITHCCC012 - Prepare Poultry … 0000193973 00000 n 0000163062 00000 n 0000176897 00000 n 0000165688 00000 n 1 0 obj 0000181568 00000 n If desired, brush poultry with cooking oil or melted margarine or butter. 0000193922 00000 n 0000187699 00000 n 0000042691 00000 n 0000193051 00000 n 0000126419 00000 n 0000049116 00000 n 0000162174 00000 n 0000022154 00000 n 0000178973 00000 n 0000167526 00000 n 0000193377 00000 n 0000190337 00000 n 0000193647 00000 n 0000148979 00000 n 0000161188 00000 n 0000184420 00000 n 0000190160 00000 n 0000182277 00000 n 0000183520 00000 n 0000164036 00000 n 0000148319 00000 n There are alternate routes for cooking a turkey safely. 0000163808 00000 n 0000151012 00000 n 0000164758 00000 n endstream endobj 911 0 obj<. This may be done using a teacher-led demonstration or in combination with another activity. 0000041671 00000 n 0000163343 00000 n 0000017701 00000 n 0000159354 00000 n 0000190726 00000 n 0000166624 00000 n 0000189115 00000 n Pdf. 0000126605 00000 n 0000170327 00000 n ��F�C��n7/�ߙ:4��I��V/ ��>�kk�;�=p�]5�I�vgK���m�A鑊l���'�F��&�X��!SqP�3��VJ�j���(Lu�-ߚ�W�_Ȑ���QXS8��tH�v��H�> ������n����%:�?J��8�T`�N�e&�[V�#O˔Ox�N�����Ճ�h����x��4��δ�Դ�5m$���/ie�/iH���=z�&{��~\��Ҫ��wy��4��f��$E C(�\��������6���� ���ɮ>��� 0000173465 00000 n 0000167976 00000 n 0000176791 00000 n 0000182048 00000 n Cooking Meat and Poultry Cook 4 Youth Explore Trades Skills Demonstrating Skills And Knowledge Procedure Day 1 The teacher will introduce the class to a lesson highlighting meat and poultry cookery. 0000166009 00000 n Cook until lightly browned. 0000017244 00000 n 0000174878 00000 n 0000190956 00000 n 0000087798 00000 n 0000163918 00000 n 0000158867 00000 n 0000167416 00000 n 0000173827 00000 n 0000165959 00000 n 0000181892 00000 n 0000025950 00000 n 0000158144 00000 n 0000172626 00000 n 0000157765 00000 n 0000020426 00000 n the right class of poultry for a special recipe or, if necessary, to adapt a to assure a tender, juicy product from a particular class of poultry. 0000178627 00000 n The Culinary Institute of the Pacific Kapi’olani Community College, University of Hawai’i 8.8 Concentratingflavors& & ∞ Cooking!is!about!concentrating!flavors!from!the!freshanddriedingredients.! Read by Betsie Bush. 0000180668 00000 n 0000130138 00000 n }������HW>���!>?�|#8G�R%uMfQn�&�,�:"����I�Y�ɹ��X�5�3��� t��-Q��t�ME�4����Ra=� ���ԁ\����8�vX�����-�J2�R��!������x⟿ї��+�`�L*��h������B�r���RE������RВk`q�uq�Yyl�F�y}' l_Q����S)5{Mё[�� �%��|M_u{�z�D��Y���%�=!���>{$j�d)2Ŝ�Dq���1G�*ߐ)�1k۩�M�;D�2nd��./�އb��GȇȏA���mtXyg�/etj9-!����8��lo}� N3��hA���(�? 0000160589 00000 n 0000180226 00000 n 0000171418 00000 n 0000182957 00000 n 0000190278 00000 n 0000187203 00000 n 0000177582 00000 n 0000156289 00000 n 0000048370 00000 n 0000157924 00000 n 0000190845 00000 n 0000171368 00000 n 0000152953 00000 n 0000034928 00000 n Fat distribution and maturity of the fowl affect the quality of the product. 0000084390 00000 n 0000017382 00000 n 2. 0000169990 00000 n 0000179894 00000 n 0000048728 00000 n 0000126791 00000 n American cookery, or, The art of dressing viands, fish, poultry, and vegetables: and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves: and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life. 0000160886 00000 n This allows for a safe and slow thawing process. After cooking the fat is discarded and the pan is deglazed with stock or wine as a part of the finished sauce. 0000181788 00000 n 0000151647 00000 n Include spe-cific details about the setting and atmosphere.Writing Tips Decide what atmosphere or feeling you want to create. endobj 0000157873 00000 n 0000069315 00000 n 0000162225 00000 n 0000035308 00000 n 0000164877 00000 n 0000167079 00000 n 0000051899 00000 n 0000167189 00000 n 0000173414 00000 n 0000194309 00000 n 0000145139 00000 n See classic recipes or find something new. 0000173777 00000 n 0000194029 00000 n 0000186310 00000 n 0000193266 00000 n 0000179378 00000 n Poultry Cookery SECTIONS 22.1 Poultry Basics 22.2 Cooking Poultry CHAPTER 22 Descriptive Writing M any things affect whether customers enjoy a dish. 0000194572 00000 n 0000173647 00000 n 0000163113 00000 n 0000161238 00000 n 0000167711 00000 n 0000151824 00000 n 0000153088 00000 n 0000179141 00000 n 0000183126 00000 n 0000181015 00000 n 0000189285 00000 n 0000179953 00000 n 0000184073 00000 n 0000019199 00000 n 0000192268 00000 n 0000152903 00000 n 0000159809 00000 n Do not add water. 0000179091 00000 n 0000174065 00000 n 0000019011 00000 n Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. 0000158257 00000 n 0000182446 00000 n 2 Subject Matter Outline Thawing The Refrigerator: The safest way to thaw or defrost frozen poultry is in the refrigerator. 0000170626 00000 n 0000194736 00000 n 0000022780 00000 n 0000171025 00000 n Cover with lid slightly tilted to let out steam, and cook until tender. 0000166128 00000 n 0000169270 00000 n 0000193159 00000 n 0000180956 00000 n Cooking poultry parts. 0000014446 00000 n 0000188275 00000 n stream 0000172224 00000 n 0000156642 00000 n 0000189992 00000 n 0000064892 00000 n 0000169779 00000 n 0000064004 00000 n 0000158558 00000 n hams oven cooking palat-temp time, min. 0000190397 00000 n 0000076329 00000 n Poultry Cookery SECTIONS 22.1 Poultry Basics 22.2 Cooking Poultry CHAPTER 22 Descriptive Writing M any things affect whether customers enjoy a dish. p���)GG�wH��3�-���H�t1Y6{%��F�8`��&����ꓜ���?�\ҷ��yE�"1�~/�����!3��h�k2�δ�zwf�kV�B�C��qa���v|��YN�7W���P�1� ���F����j�S\�=���l C���KE�����yl �Ú.�O�N`�e���=w����>/�����������6v3�Y5��4b�fS�Nz5P��rpv�䒣Y#��g�e�+�]�Ͳ�-uo^��P�Q�D�.�}��J�6��IcƼ�&Y,�σ4�Lκ[s.�^��^S��v�� �D�Y�q�dˌ�sV�U'U䯋$N,��X�U�Y�T�һ��d��M�`�/1� ���:Ϥ�nC���ر"��ҝh�����P�~T]>b(�%����QZJ#G�W v��u��`��:.��W�=+�CA�2�7����Ɵ5�:��;>���nrp�mT~�r�5���:dȮ ��y 0000189453 00000 n 0000152818 00000 n 0000169673 00000 n 0000191017 00000 n 0000159931 00000 n 0000164252 00000 n 0000188169 00000 n 0000172686 00000 n 0000176382 00000 n 0000157376 00000 n 0000166574 00000 n 0000156912 00000 n 0000192513 00000 n • Buy tuna packed in water. 0000170916 00000 n 0000166780 00000 n 0000166899 00000 n Place in a pan on the bottom shelf of the refrigerator to prevent juices from dripping on other refrigerated items and foods. 0000178052 00000 n 2 0 obj Good for tender birds, either whole or cuts. 0000158761 00000 n 0000162947 00000 n 0000170451 00000 n Definition "Poultry" is a term used for any kind of domesticated bird, captive-raised for its utility, and traditionally the word has been used to refer to wildfowl (Galliformes) and waterfowl (Anseriformes) but not to cagebirds such as songbirds and parrots. 0000151282 00000 n 0000176489 00000 n 0000184360 00000 n 0000190675 00000 n 0000183688 00000 n pathogens of concern and poultry cooking methods that may be used by consumers. 0000152467 00000 n 0000181628 00000 n 0000168807 00000 n 0000176649 00000 n 0000156109 00000 n 0000180433 00000 n 0000148733 00000 n Mature birds are best cooked using moist heat. 0000187749 00000 n 3. %���� 0000166187 00000 n 0000184701 00000 n 0000087552 00000 n 0000174413 00000 n 0000184819 00000 n 0000178922 00000 n - meat science uncovered 250 32 10 2nd roasted uncovered from frozen state 250 64 8 1st 0000155966 00000 n 0000167130 00000 n 0000164999 00000 n 0000026383 00000 n 0000191349 00000 n 0000188834 00000 n 0000162068 00000 n 0000171655 00000 n 0000163630 00000 n 0000188615 00000 n 0000188783 00000 n 0000160702 00000 n 0000178159 00000 n 0000192648 00000 n 0000194792 00000 n 0000156592 00000 n 0000168407 00000 n 0000185245 00000 n 0000186431 00000 n 0000175926 00000 n 0000180558 00000 n Principles of poultry cookery 1. 0000191126 00000 n 0000181231 00000 n 0000170167 00000 n )��]��O� 0000086919 00000 n 0000155028 00000 n Meat and Poultry Recipes Share. This official FDA (Food and Drug Administration) poster titled "Cooking Temperature for Turkey", reminds employees to cook turkey and poultry to at least 165°F to prevent food borne illness. 0000173131 00000 n 0000019057 00000 n • Remove fat from canned meats. 0000154360 00000 n 0000168857 00000 n 0000114880 00000 n 0000189660 00000 n 0000186661 00000 n 0000175119 00000 n 0000019572 00000 n 0000170856 00000 n 0000163172 00000 n 0000172974 00000 n 0000171764 00000 n 0000172056 00000 n 0000164540 00000 n 0000179725 00000 n 0000163977 00000 n 0000193215 00000 n 0000190896 00000 n 0000190219 00000 n Cook meats by: 0000019294 00000 n 0000161641 00000 n startxref 0000186720 00000 n 0000162018 00000 n 0000171478 00000 n 0000184928 00000 n 0000168026 00000 n 0000075904 00000 n 0000159073 00000 n Remove fat. 0000161092 00000 n 0000170797 00000 n 0000171947 00000 n 0000167307 00000 n Cooking meat and poultry to that perfect state of “just right” is not as elusive as it sounds. 0000152182 00000 n 0000164409 00000 n 0000161493 00000 n Restaurant FDA Poultry Cooking Temperature Poster . 0000186259 00000 n 0000157065 00000 n 0000167869 00000 n 0000019104 00000 n 0000163749 00000 n 0000186136 00000 n 910 693 0000162384 00000 n 0000160753 00000 n 0000161914 00000 n 0000153556 00000 n 0000194895 00000 n For, example, flattened boneless chicken breasts can be quickly sautéed and remain juicy and tender. 0000165349 00000 n 0000175425 00000 n 0000193108 00000 n 0000169375 00000 n 0000189224 00000 n 0000064223 00000 n 0000164591 00000 n 0000165298 00000 n 0000168133 00000 n 0000171596 00000 n 0000193428 00000 n 0000160028 00000 n 0000179318 00000 n 0000183915 00000 n 0000153916 00000 n 0000153691 00000 n 0000019527 00000 n Cooking PoultryCooking Poultry 12. %PDF-1.6 %���� 0000148800 00000 n 0000186481 00000 n 0000193810 00000 n 0000183460 00000 n 0000184251 00000 n 0000154060 00000 n 0000178002 00000 n 0000147825 00000 n 0000184310 00000 n 0000155217 00000 n 0000169623 00000 n 0000172854 00000 n 0000160406 00000 n 0000177738 00000 n 0000167248 00000 n To make a tent, tear off a sheet of foil 5 to 10 inches longer than the poultry. 0000152611 00000 n 0000188015 00000 n 0000191622 00000 n 0000163858 00000 n 0000180277 00000 n 0000177165 00000 n 0000026331 00000 n 0000158609 00000 n during food preparation and cooking. 0000156159 00000 n 0000176332 00000 n 0000160467 00000 n xref 0000185355 00000 n 0000182098 00000 n 0000166414 00000 n 0000177476 00000 n 0000147892 00000 n 0000154760 00000 n 0000171705 00000 n 0000156765 00000 n 0000194360 00000 n 0000191240 00000 n 0000158917 00000 n 0000159750 00000 n 0000176741 00000 n 0000067830 00000 n 0000157427 00000 n Many recipes have been devised especially for certain poultry parts, such as wings, drumsticks, and boneless chicken breast. 0000130772 00000 n 0000189933 00000 n 0000178796 00000 n 0000165049 00000 n 0000194220 00000 n 0000192994 00000 n 0000163233 00000 n 0000186880 00000 n 0000178745 00000 n 0000163454 00000 n The questions to be addressed are: 1. 0000063612 00000 n 0000070135 00000 n 0000177058 00000 n <> 0000157115 00000 n 0 1. 0000160235 00000 n 0000159691 00000 n 0000176082 00000 n 0000152145 00000 n 0000155493 00000 n 0000154410 00000 n 0000049346 00000 n Cooking Basics: Trimming the Fat from Our Diets 1. Add boiling meatbroth, tomato juice, or water, leaving 1 inch headspace. 0000151942 00000 n 0000042266 00000 n 0000191457 00000 n 0000086738 00000 n 0000184641 00000 n 0000190515 00000 n 0000019433 00000 n 0000185475 00000 n 0000169830 00000 n 0000194685 00000 n Enjoy! Academia.edu is a platform for academics to share research papers. 0000162610 00000 n 0000152283 00000 n trailer 0000153826 00000 n 0000173287 00000 n 0000163293 00000 n 0000182218 00000 n 0000186770 00000 n Bacon and Food Safety | PDF Find out how bacon (including poultry bacon) is made and how best to store and handle it. 0000017658 00000 n 0000159189 00000 n 0000193759 00000 n pattiesor balls or cut cased sausage into 3–4-inch links. 0000131840 00000 n 0000115166 00000 n x��Zmo�8� ���C���^�������t�|9����(�Z�Nmw�����i�����<3�g�8.���^���x�ᚥoް��+vyw~v�3.����g)�Ǚ�D�֬,�$�����Yʞ������������-,�K��J�m��Y����+�,}��o�d�p�ʬHD��|�����=Ç�����.�U�?o�o��>���MrN�"�& �B�2�D�J^%���Dɣ������6.��xƹy��y 0000154876 00000 n 0000130425 00000 n 0000184192 00000 n 0000153416 00000 n 0000175826 00000 n 0000185821 00000 n 0000068393 00000 n 0000165794 00000 n 0000017923 00000 n 0000162333 00000 n 0000162551 00000 n 0000164202 00000 n 0000154572 00000 n 0000152333 00000 n 1602 0 obj<>stream 0000075568 00000 n 3. 0000174284 00000 n 3 0 obj 0000017957 00000 n 0000186542 00000 n 0000148504 00000 n 0000171193 00000 n 0000153775 00000 n 910 0 obj <> endobj 0000192597 00000 n - cooking tender cuts of meat and poultry in a saute or frying pan. 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