PPT-*Eating raw or undercooked fish, shellfish, eggs or meat could be hazardous to your health.
Author : tatyana-admore | Published Date : 2019-02-20
20 gratuity is added to parties of 6 or more 100 of all gratuities will be paid to the service staff ALL DAY MENU M o n F r i 1 1 am 1 1 p m S a t S u n 1
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*Eating raw or undercooked fish, shellfish, eggs or meat could be hazardous to your health.: Transcript
20 gratuity is added to parties of 6 or more 100 of all gratuities will be paid to the service staff ALL DAY MENU M o n F r i 1 1 am 1 1 p m S a t S u n 1 2 p m 1 1 p m SHARE PLATES. 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 In some instances eggs and dairy foods can also be frozen for later use Fr eezing does not sterilize food The extreme cold simply retards the growth of microorganisms and slows down the changes that affect quality or cause spoilage in food The quali * Share d Plates Drunken Duck Quesadilla Tequilla and chipotle duck confit, tomatillo salsa, citrus cr seafood or shellfish may increase your risk of food borne illness. Common food allergens are used in the kitchen. Nuts are marked with a *. I. ts . B. est. Lesson . 3. Seafood-Borne Illnesses and . Risks From Eating Seafood. Lesson 3 . Goals. 3. To . gain a better understanding of . the potential health risks of eating . seafood by covering the following topics:. bacchus bac FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. Food Service Occupations 2. What is considered Poultry?. Any domestic bird. Chicken: most popular. Turkey: bred as lightweight or heavyweight. Duck: Game bird, all dark meat. Cornish Hen: resemble a chicken, but smaller. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Types of Fish and Shellfish. Fish – fins and bony structure with a backbone. Identify different types and market forms of fish and shellfish.. Explain how to buy and store fish and shellfish.. Describe and demonstrate methods for preparing and cooking fish and shellfish.. Key Terms. 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. . Lesson . 3. Seafood-Borne Illnesses and . Risks From Eating Seafood. Lesson 3 . Goals. 3. To . gain a better understanding of . the potential health risks of eating . seafood by covering the following topics:. - 888 - 295 - 5156 Revised: 09/2013 Page 1 of 2 MERCURY What is MERCURY? - silver” is a shiny, silver - white, odorless liquid that slowly forms an odorless, colorless gas at room temperature.
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