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Have a question

post #1 of 3
Thread Starter 
My final exam for 101 is on Monday and I cannot seem to find out a few things.
I have kept magnificent notes and have read all the chapters.
1.When did modern food service begin?
2.What is the oven temp to be to maintain a simmer.
3. Temp of doneness of stuffed poultry and meats.
4. How do you determine tenderness in cooked meats?
Thank you in advance
Danielle

Anyone have a clue.
Thanks in advance.. Danielle :eek:

[ 02-10-2001: Message edited by: chefteldanielle ]
Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
Reply
post #2 of 3
Danielle,

1.
2. 180- 185
3. 165
4. Looks and touch

Sorry about the first one.

D.Lee
post #3 of 3
Also, don't forget there's a huge difference if it's cut with or against the grain.
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