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Cook all the way through until very hot steaming in the centre with no pink in the centre Examples hamburger patties spaghetti bolognaise shepherd146s pie lasagna sausagesAll outside surfac. V-JSAT2-May-15SUN3-May-15MON4-May-15V-BTUE5-May-15V-L/BV-JWED6-May-15THU7-May-15FRI8-May-15V-L/BV-JSAT9-May-15SUN10-May-15MON11-May-15V-BTUE12-May-15V-L/BV-J13-May-15THU14-May-15FRI15-May-15V-L/BV-JSA Notice: Consuming raw or undercooked meats, seafood or eggs may increase your risk of food-borne illness. DRESSINGS: Bleu Cheese, Third Street, Warm Honey Mustard, Thousand Island, Balsamic Vinaigr with . Quinoa. Welcome!. Quinoa (keen – . wah. ). Why Quinoa?. Quinoa dates back three to four thousand years ago . when the Incas first realized that the quinoa “seed” was . fit for human consumption. According to . Ons. , & Comma Splices. Grammar Unit 3. Part 1: Fragments. Fragment. = a sentence that doesn’t have an . independent clause . (has a subject & a verb). Ex: . Hit. the winning run. (no subject). The Kitchen s______ is based on the S_______ or D____________ system. Nowadays a complete kitchen B__________ includes the following sections:. S __ __C __ SECTION. S __ . __. P . SECTION. R __ . __. Objective. Implement basic egg preparation methods.. Preparing Eggs. Basic preparation methods for eggs include. simmered. poached. scrambled. omelets. fried. Simmered. Typically called . boiled eggs. Culinary Arts II. What is a casserole?. B. lend of cooked ingredients that are heated together to develop flavor. Casserole – French term. Cooking Vessels. Non-crystalline (glass) heats up slow, loses heat slow, atoms not lined up, takes longer to heat. Identify . the different cooking . methods (level 3-7). Define some of the . advantages and disadvantages of different cooking methods . (Level 8- GCSE). Keywords: . Texture, taste, appearance, dry, moist, fry, nutrition . PERSONAL HYGIENE . No sick employees shall work in kitchen. . Handwash sinks must be readily accessible and supplied with running water, soap, and paper towels. . Wash hands before starting work, after using restroom, before putting on gloves, when changing tasks, after eating, and whenever hands become con-taminated. . What is a casserole?. B. lend of cooked ingredients that are heated together to develop flavor. Casserole – French term. Cooking Vessels. Non-crystalline (glass) heats up slow, loses heat slow, atoms not lined up, takes longer to heat.  Explain why it is important to use a thermometer instead of a visual cue to check for doneness of egg dishes.. Practice . using a food thermometer on egg dishes. . Vocabulary .  . Casserole:. HOSPITALITY . AND CATERING A. A guide to teaching Unit 2. Command words and meaning.. How to produce work?. With the break down of . command words this . will fit in well with vocational aspect of the course and give more detailed instructions to center's and candidates.. sea stock or water or broth. If you prefer a thinner, rice gruel, rinse your cooked rice (place rice in a fine mesh strainer and shower with cold water) BEFORE adding it to the pot. Stir with a wooden Lots of dishes and meals can be made with fish.. Fish dishes. Name this fish dish.. Have you tried this before?. Fish fingers, chips and peas. Fish dishes. Name this fish dish.. Which country does this dish come from?.