File 1
pdf Please login to download this file.
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
نویسنده
ناشر
جواز/ دارنده حق چاپ
CC BY-NC / CC BY-NC-SA
