PDF-warning consuming raw or under cooked meat poultry she

allergy warning our kitchen prepares items which contain peanuts tree nuts dairy garlic soy shellfish fish wheat gluten and eggs traces of these items may be present in foods a la carte bacchus breakfast two farm fresh eggs applewood bacon or sausa. brPage 1br Consuming raw or undercooked meat poultry shellf ish or eggs may increase your risk of food borne i llness o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o carr What types have you eaten?. List the types of poultry you have eaten:. Poultry. Poultry is the name used for all domesticated birds used for:. Meat. Eggs. Feathers. Types of Chickens. Most chickens eaten in this country are the . Flash. Mat/. Poultrty. /Seafood. Blank. next. The highest quality USDA grade of beef is. 1. p. rime.. 1. The connective tissue that breaks down during long, slow, moist-heat cooking is called. 2. collagen. 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:. Benjamin Franklin was unhappy when, in 1782, Congress adopted America’s “Great Seal” with the bald eagle as its centerpiece. In a letter to his daughter, Franklin claimed, “He is a Bird of bad moral character,” a result of the bald eagle’s history of stealing fish from other birds. . Culinary Arts I. What is Poultry. Poultry – birds that are raised for human consumption. Usually less expensive than other meat products. USDA categorizes poultry according to species – kind. Chicken, turkey, goose, duck, pigeon, and guinea. Chapter 14. Poultry. Includes any domesticated bird.. Chicken, turkey and duck are the most common.. Types of Poultry. Turkey. Hen- female is 8-16 lbs.. Tom- male is up to 24 lbs.. Duck/Goose. All dark meat and higher in fat. . Lessons Learned . Harry Wilson DVM. NCDA & CS ,. Meat & Poultry Inspection. Meat & Poultry Recalls. Reasons for Recalls. Positive test for pathogen by inspection personnel or plant with product shipped in commerce. Cooking . Meat is cooked for four basic reasons. :. to . make it safe to eat, . easier . to chew. ,. easier . to digest, and . more . favourable. . . One thing to remember is that cooking denatures protein and the longer meat is cooked, the more liquid is squeezed out. The B vitamins, one of meat's nutritional specialties, are carried off in the juices along with soluble fats and minerals. If the juices are used for braising or sauces, die nutritional decline will be slight.. 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). Lunch & Learn. 12 noon to 1 pm. October . 6, 2014. . Audio Setup. Click on the . Audio Setup Wizard . button in the Audio & Video Panel.. Click to talk.. A icon by your name means your mic is on. . 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.. Food poisoning is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity.