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Documents Ready To Cook Poultry Parts Identification. Front Half (external view)

Slide 1Ready To Cook Poultry Parts Identification Slide 2 Front Half (external view) Slide 3 Front Half (internal view) Slide 4 Front Half (dorsal) Slide 5 Front Half (ventral)…

Documents Pork. PORK Light pink color Doughy fat Back fat average 1.0 to 1.25 inches Need to trim fat Smaller....

Slide 1Pork Slide 2 PORK Light pink color Doughy fat Back fat average 1.0 to 1.25 inches Need to trim fat Smaller cuts than beef, larger than lamb Can be smoked OR fresh…

Documents Meat © 2007 Thomson Delmar Learning. All Rights Reserved. Chapter 9.

Slide 1 Meat © 2007 Thomson Delmar Learning. All Rights Reserved. Chapter 9 Slide 2 © 2007 Thomson Delmar Learning. All Rights Reserved. Dry Aging Considerations: –There…

Documents TEAM LST LET’S STOP TOBACCO VIETNAMESE YOUTH DEVELOPMENT CENTER.

Slide 1 TEAM LST LET’S STOP TOBACCO VIETNAMESE YOUTH DEVELOPMENT CENTER Slide 2 OUR AREA OF CONCERN THE ENVIRONMENT OF OUR TENDERLOIN NEIGHBORHOOD The Vietnamese Youth…