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Discussion Starter · #1 ·
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

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

[ 02-10-2001: Message edited by: chefteldanielle ]
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