PDF-SMALL PLATE RAW BA MEAT SU F YOU TU Consuming raw or under cooked meats poultry seafood

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. 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 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 brPage 1br Consuming raw or undercooked meat poultry shellf ish or eggs may increase your risk of food borne i llness Please advise your server of any food allergies * Share d Plates Drunken Duck Quesadilla Tequilla and chipotle duck confit, tomatillo salsa, citrus cr Just FACS. What is a foodborne illness?. Sickness caused by eating food that contains a harmful substance.. At Risk. EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others:. By: . Aishu. Anand. What is Food Poisoning?. “. Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs. Most cases of food poisoning are from common bacteria such as Staphylococcus or . with. ®. Three types of hazards that make food unsafe:. Biological. Pathogens that cause illness. Chemical. Cleaners, sanitizers, polishes. Physical. Bandages, dirt, glass/metal shavings. Hazards in Food Safety. 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. 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. . Demonstrate food preparation techniques and nutrition of meats, poultry and seafood. .. Objective . 1: . Identify and apply proper internal temperatures of meat, poultry and seafood according to the food industry standards.. 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.. Protein. The proteins in meat coagulate on heating. At around 60°C the protein begins to denature and the muscle fibres become firmer. . After 60°C the fibres shrink and the meat juices are squeezed out. .