11886509
Description
Mind Map by Dakota Nelson, updated more than 1 year ago
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Created by Dakota Nelson
over 6 years ago
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Protien
- Eggs
- For each egg add
one tablespoon of
water
- Never have raw egg in final Product
- Hard boiled egg water temp 212°f
- 10 Minutes Cooking Time
- 10 Minutes Cooking Time
- Gently put egg in hot water for 10 minutes. then
put egg in ice bath for about 2 min. then they
are ready to peel
- Poke small hole in large end of egg with
tack Put eggs in pan and cover with cold
water to an inch above eggs Bring just to
boil Turn off heat and set for 20 minutes.
Drain and cool by running cold water over
eggs
- Poke small hole in large end of
egg with tack Put eggs in pan and
cover with cold water to an inch
above eggs Bring to boil Boil eggs
for 8 minutes; watch time
carefully. Drain and cool by
running cold water over eggs
- Poke small hole in large end of
egg with tack Put eggs in pan and
cover with cold water to an inch
above eggs Bring to boil Boil eggs
for 8 minutes; watch time
carefully. Drain and cool by
running cold water over eggs
- A green ring around the
yolk in a hard-cooked eggs
is the result of Over
cooking
- Which of the
following
nutrients is
provided by eggs? Vitamin B
- Which of the following
nutrients is provided by
eggs? Meat
- When Storing Eggs,Store eggs in the
special trays provided in the door of
the refrigerator
- Which egg would be an appropriate
choice for making scrambled eggs?Any
grade of eggs is acceptable for making
scrambled eggs
- Recipes are based on
what size of egg?
Large
- The chalaza of an egg.Is
used, as it’s part of any egg
- For each egg add
one tablespoon of
water
- Meat
- Pork
- Storage, Freezer or fridge. for 1
to 4 days for fridge. Freezer-
soon as possible
- Preperation
- Cooking methods Dry and
moist cooking methods.
- Storage, Freezer or fridge. for 1
to 4 days for fridge. Freezer-
soon as possible
- Red Meat
- Storage, Freezer or fridge.
for 1 to 4 days for fridge.
Freezer- soon as possible
- Preperation
- Cooking Methods. dry and
moist cooking methods
- Storage, Freezer or fridge.
for 1 to 4 days for fridge.
Freezer- soon as possible
- Marbling, how much fat that is
with inside the muscle
- Cost Per Serving. 2 serving per
pound for little bones. 1 serving per
pound for large bones
- Marinating
needs an
acid
- Contains Water, fats, and
main essential minerals
except vitamin C
- Pork
- All meat is Graded- USDA Prime,
USDA Choice, Select
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