PDF-THE CONSUMPTION OF RAW OR UNDERCOOKED EGGS, MEAT, POULTRY, SEAFOOD OR

pabu izakaya RESTAURANT WEEK 2019 SMALL PLATES choice of TOKYO FRIED CHICKEN 145KARAAGE146 gingersoy marinade spicy mayo AHI TUNA POKE poke sauce tobiko negi crisp wonton VEGETABLE TEMPURA. DM42013 More Attractions PASTA SALAD 149 SIDE OF FRENCH FRIES 199 BASKET OF FRENCH FRIES 299 BASKET OF ONION RINGS 599 FRESH FRUIT MELON 299 Add Deli Side 129 PICKLE DISH COLE SLAW POTATO SALAD POTATO CHIPS Beverages FOUNTAIN DRINKS 199 COFFEE 199 RAW BAR SAMPLER King Crab Lobster Shrimp Cocktail Oysters Tuna 5746857376 4565 AHI TUNA RU DO Seared Tartar Wasabi Cream Red Chili Aioli Pickled Ginger 573765746857376 16 WAGYU BEEF CARPACCI Parmigiano White Truf64258e Aioli Capers Arugula Sourdough 57346XQFMC UQWPF57346URKTKVU57346CSWCXKV 57731QT57346FG57346EC57549C57346573635736457346GCT UWP57346NKSWQT57346UKNXGT ECORQ57346FG57346GPECPVQ57346SWGDTCPVC RCGV57346SWGDTCPVC CRAVEKITCHENANDBARC ALL BURGERS ARE 12 POUND CERTIFIED BLACK ANGUS SERVED WITH CHOICE OF SIDE VEGGIE PATTY OR CHICKEN BREAST AVAILABLE FOR SUBSTITUTION CRAVE BURGER HOMEMADE GUINNESS STEAK SAUCE CHEDDAR AND GRILLED RED ONIONS 145 BACKYARD SPECIAL * Share d Plates Drunken Duck Quesadilla Tequilla and chipotle duck confit, tomatillo salsa, citrus cr Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). seafood or shellfish may increase your risk of food borne illness. Common food allergens are used in the kitchen. Nuts are marked with a *. poultry or seafood ma y increase your risk of food bo rne illness. Prices subject to change without notice. APPETIZERS TRIO 7 Salsa, Queso, Jalapeno Ranch served with tortilla chips Add Guacamole 3 bacchus bac Ag Processing Technology. Unit 3. Objectives. Describe the production of meat from cattle, pigs and poultry. Identify meat products from cattle, pigs and poultry. List five factors affecting meat tenderness. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . The process of cutting or breaking down the meat/poultry into its usable parts.. Poultry Preparation. Types of poultry include turkey, chicken, duck, goose, pheasant, quail and other birds.. Poultry works good with dry or moist heat methods although more mature birds are best cooked with moist methods to help with tenderness..