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Students will identify and apply the proper procedures for cooking meat and poultry, and the reasons for choosing dry-heat, moist heat, or combination cooking methods. They will be able to identify degree of doneness, internal temperature, and carry-over cooking.
About this resource
Available in the following languages
Subject area
Food & NutritionResource type
لِکِکال
چرکن کيکالا
جواز/ چاپس حق دارکاليى
CC BY-NC / CC BY-NC-SA
