pattiesor balls or cut cased sausage into 3–4-inch links. 0000184979 00000 n 0000181788 00000 n 0000164095 00000 n 0000189336 00000 n After cooking the fat is discarded and the pan is deglazed with stock or wine as a part of the finished sauce. 0000145018 00000 n 0000174413 00000 n Fat distribution and maturity of the fowl affect the quality of the product. 0000155966 00000 n 0000174722 00000 n 0000180062 00000 n 0000180003 00000 n 0000188275 00000 n 0000156289 00000 n 0000193428 00000 n 0000184420 00000 n 0000169990 00000 n 0000165845 00000 n 0000167526 00000 n 0000154410 00000 n View POultry Assignment Cookery 012.pdf from COMMERCIAL SIT40413 at CQUniversity. 0000159582 00000 n 0000048370 00000 n 0000185245 00000 n 0000184310 00000 n 0000189874 00000 n 0000165516 00000 n 0000188997 00000 n 0000126791 00000 n 0000188015 00000 n <>>> are cooking in an open pan in an oven, under the broiler, or over hot coals. 0000161641 00000 n 0000183579 00000 n 0000152283 00000 n 3 0 obj 0000161238 00000 n 0000064004 00000 n Plan Ahead! 0000176791 00000 n Top recipes for beef, chicken, pork, and more. 0000159240 00000 n 0000130425 00000 n 0000157115 00000 n 0000064521 00000 n 0000154060 00000 n 0000192217 00000 n 0000162787 00000 n 0000147892 00000 n 0000159463 00000 n 0000158761 00000 n 0000172174 00000 n 0000164818 00000 n 0000115166 00000 n 0000155687 00000 n Bacon and Food Safety | PDF Find out how bacon (including poultry bacon) is made and how best to store and handle it. 0000130138 00000 n 0000164036 00000 n 0000162018 00000 n 0000017658 00000 n 0000019294 00000 n 0000156592 00000 n 0000191685 00000 n 0000156445 00000 n 0000171764 00000 n 0000030991 00000 n 0000026383 00000 n 0000019057 00000 n 0000190675 00000 n 0000184869 00000 n 0000180906 00000 n 0000173886 00000 n 0000171244 00000 n 0000190565 00000 n 0000155167 00000 n 0000178796 00000 n Include spe-cific details about the setting and atmosphere.Writing Tips Decide what atmosphere or feeling you want to create. 0000048728 00000 n 0000127018 00000 n 0000170108 00000 n 0000000016 00000 n Enjoy! 0000194628 00000 n Cover with lid slightly tilted to let out steam, and cook until tender. 0000154572 00000 n 0000184073 00000 n 0000180956 00000 n 0000019340 00000 n 0000191513 00000 n The best cooking temperature for poultry … 0000166729 00000 n 0000191017 00000 n 0000180226 00000 n 0000184928 00000 n 0000155217 00000 n during food preparation and cooking. 0000170626 00000 n 0000171596 00000 n 0000192648 00000 n 0000166624 00000 n 0000152182 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. 910 693 0000158558 00000 n hams oven cooking palat-temp time, min. 0000188674 00000 n 0000187749 00000 n 0000148071 00000 n 0000159404 00000 n 0000155028 00000 n 0000169673 00000 n 0000182839 00000 n 0000165049 00000 n 0000043167 00000 n 0000169779 00000 n 0000168963 00000 n 0000172224 00000 n 0000153088 00000 n 0000052568 00000 n • Buy tuna packed in water. Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. The teacher 0000186880 00000 n 0000175571 00000 n 0000189933 00000 n 0000042266 00000 n 0000159189 00000 n 0000157873 00000 n 0000167189 00000 n 0000162500 00000 n 0000188497 00000 n 0000173596 00000 n 0000183076 00000 n 0000168407 00000 n 0000173081 00000 n %%EOF ��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>��� Jal���-3���V-�+��H��qF1�`H�:�_?! Include spe-cific details about the setting and atmosphere. - cooking potatoes or onions which are cut into slices and tossed into hot shallow fat or oil in a frying pan till golden brown. 0000180668 00000 n 0000154876 00000 n 0000175276 00000 n 0000166068 00000 n 0000087798 00000 n 0000179547 00000 n 0000021085 00000 n 0000164758 00000 n 0000024974 00000 n 0000183236 00000 n 0000172056 00000 n 0000148319 00000 n 910 0 obj <> endobj 0000175119 00000 n 0000019527 00000 n 0000174124 00000 n 0000193596 00000 n 0000035459 00000 n 0000171193 00000 n 0000019247 00000 n Cooking meat and poultry to that perfect state of “just right” is not as elusive as it sounds. 0000076866 00000 n 0000188947 00000 n 0000182048 00000 n 0000181508 00000 n 0000172115 00000 n 0000180846 00000 n 0000178159 00000 n 0000126605 00000 n 0000166128 00000 n 0000184132 00000 n 0000192513 00000 n 0000021617 00000 n 0000189660 00000 n 0000179953 00000 n 0000087725 00000 n Interior temperatures for cooking poultry. 0000169939 00000 n 0000088396 00000 n 0000164877 00000 n 0000192887 00000 n 0000165108 00000 n 0000186661 00000 n 0000177321 00000 n 0000169623 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. 0000088166 00000 n 0000172914 00000 n 0000157065 00000 n 0000185415 00000 n 0000194845 00000 n 0000167307 00000 n 0000153691 00000 n 0000169116 00000 n 0000159931 00000 n 0000181066 00000 n • Remove fat from canned meats. 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.! @n�S��yh� 0000164252 00000 n 0000184251 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. 0000157376 00000 n 0000166899 00000 n 0000162837 00000 n 0000157606 00000 n 0000181943 00000 n 0000159354 00000 n 0000176235 00000 n 0000076279 00000 n o��>����83?>�=|}��h�=��i 0000019665 00000 n 0000167660 00000 n 0000186602 00000 n 0000187599 00000 n Mature birds are best cooked using moist heat. 0000160235 00000 n 0000167130 00000 n 0000175521 00000 n 0000176082 00000 n xref 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 0000177058 00000 n Restaurant FDA Poultry Cooking Temperature Poster . 0000086738 00000 n 0000022154 00000 n 0000165794 00000 n 0000194685 00000 n 0000172334 00000 n heating includes all methods in which dry air surrounds the poultry. endobj 0000171705 00000 n 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to make them food safe: 0000084390 00000 n 0000186481 00000 n 3. 0000191992 00000 n 0000161188 00000 n 2 0 obj 0000173465 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. 0000185585 00000 n 0000152424 00000 n 0000182898 00000 n 0000161092 00000 n 0000063266 00000 n 0000179894 00000 n Add boiling meatbroth, tomato juice, or water, leaving 1 inch headspace. 0000159641 00000 n 0000018234 00000 n 0000185644 00000 n 0000194572 00000 n 0000186085 00000 n - cooking tender cuts of meat and poultry in a saute or frying pan. 0000182277 00000 n 0000161343 00000 n 0000167416 00000 n 0000171537 00000 n 0000151824 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 4 0 obj 0000170677 00000 n 0000179141 00000 n 2. 0000156642 00000 n 0000153916 00000 n 0000182218 00000 n 0000145139 00000 n 0000185929 00000 n 0000192994 00000 n 0000163172 00000 n 0000177632 00000 n 0000155493 00000 n 0000186310 00000 n 0000169375 00000 n 0000172508 00000 n 0000163630 00000 n 0000018096 00000 n 0000019619 00000 n 0000166574 00000 n 0000151942 00000 n 0000184023 00000 n 0000161493 00000 n 0000155637 00000 n 0000165349 00000 n 0000158867 00000 n 0000019480 00000 n 0000179488 00000 n 0000049346 00000 n 0000162068 00000 n 0000163293 00000 n Remove fat. 0000159750 00000 n Cook until lightly browned. 0000160406 00000 n 0000180433 00000 n <> 0000183401 00000 n 0000178745 00000 n 0000051899 00000 n 0000162551 00000 n You may choose poultry meat from any of the following: Duck, Quail, Pheasant, Pigeon, Guinea, Goose, Grouse, Ostrich, Emu or Dove. 0000152070 00000 n 0000178627 00000 n 0000170327 00000 n 0000186136 00000 n Hartford: Printed by Hudson & 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classic recipes or find something new. 0000155805 00000 n 0000179438 00000 n 0000159870 00000 n 0000181568 00000 n 0000153556 00000 n LibriVox recording of American Cookery, by Amelia Simmons. 0000187346 00000 n 0000160702 00000 n 0000157924 00000 n 0000162947 00000 n 0000171997 00000 n 0000158144 00000 n 0000167711 00000 n 0000194309 00000 n 0000183016 00000 n 0000184819 00000 n 0000020426 00000 n 0000158088 00000 n 0000148504 00000 n 0000019387 00000 n 0000077053 00000 n 0000179725 00000 n It will usually take a whole day (or longer for whole chicken and turkeys) for foods 1 0 obj 0000191403 00000 n 0000163343 00000 n 0000190726 00000 n 0000049116 00000 n 0000158370 00000 n 0000193866 00000 n 0000181180 00000 n 0000177738 00000 n 0000042691 00000 n 0000085979 00000 n 0000172283 00000 n 0000157765 00000 n 0000180727 00000 n 1. 0000191873 00000 n • Trim off the fat you can see from meat and poultry.Remove the skin from poultry. 0000182674 00000 n 0000160589 00000 n 0000183739 00000 n 3. 0000087349 00000 n 0000025417 00000 n 0000183351 00000 n 0000194086 00000 n 0000180786 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���(�? 0000151868 00000 n 0000166780 00000 n 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 Do not add water. 0000190956 00000 n 0000191126 00000 n 0000193377 00000 n Meat and Poultry Recipes Share. 0000178052 00000 n 0000173236 00000 n 0000170451 00000 n 0000052418 00000 n 0000174004 00000 n 0000152569 00000 n 0000180277 00000 n 0000164540 00000 n 0000153826 00000 n <>/XObject<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 595.32 841.92] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> Meat and Poultry Recipes. 0000160639 00000 n 0000160078 00000 n 0000186431 00000 n 0000182098 00000 n 0000178973 00000 n 0000172854 00000 n 0 0000160184 00000 n 0000114880 00000 n 0000159022 00000 n 0000022780 00000 n 0000194220 00000 n 0000194516 00000 n 0000017701 00000 n 0000158421 00000 n pathogens of concern and poultry cooking methods that may be used by consumers. 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 0000167976 00000 n 0000189285 00000 n 0000167079 00000 n 0000171655 00000 n 0000183185 00000 n 0000183864 00000 n endobj 0000187699 00000 n 0000190278 00000 n 0000182446 00000 n 0000179259 00000 n 0000179091 00000 n 0000165959 00000 n 0000160467 00000 n The questions to be addressed are: 1. 0000159073 00000 n 0000188326 00000 n 0000166473 00000 n 0000161914 00000 n %���� 0000189765 00000 n 0000177892 00000 n Steaming. Many recipes have been devised especially for certain poultry parts, such as wings, drumsticks, and boneless chicken breast. 0000019104 00000 n 0000192268 00000 n 0000189174 00000 n - meat science uncovered 250 32 10 2nd roasted uncovered from frozen state 250 64 8 1st 0000167366 00000 n 0000172567 00000 n 0000192597 00000 n 0000189992 00000 n 0000163918 00000 n 0000169220 00000 n 0000191185 00000 n stream 0000151012 00000 n 0000157234 00000 n 0000191240 00000 n 0000175976 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. 0000193922 00000 n • Chill soups and stews and remove the solid fat layer from the top. 0000152611 00000 n Choose meat with the least amount of fat. 0000167248 00000 n 0000153775 00000 n 0000168807 00000 n 0000174772 00000 n Write a strong topic sentence. 0000078590 00000 n a. Cook on stove: Cook on medium heat for 1.5-2 hours. 0000194465 00000 n 0000168133 00000 n 0000194360 00000 n 0000181892 00000 n 0000182497 00000 n 0000178320 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�A=@ 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����= 0000170217 00000 n 0000160753 00000 n 0000162225 00000 n 0000174065 00000 n 0000157427 00000 n 0000158257 00000 n 0000159809 00000 n 0000185762 00000 n 0000184760 00000 n 0000163062 00000 n Principles of Poultry Cookery 2. 0000023878 00000 n 0000161591 00000 n 0000189224 00000 n 0000026331 00000 n 0000170856 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. 0000177215 00000 n 0000174174 00000 n 0000162174 00000 n 0000153416 00000 n 0000153284 00000 n 0000166237 00000 n 0000082272 00000 n 1602 0 obj<>stream 0000176649 00000 n 0000162333 00000 n 0000163858 00000 n 0000160528 00000 n 0000017957 00000 n 0000151647 00000 n 0000172626 00000 n 0000168457 00000 n 0000065047 00000 n 0000170916 00000 n 0000170966 00000 n 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. 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