The internal temperature, cooking time, and water all combine to tenderize the meat. 2) Stewing: ... D. Use meat timetables as a general guide for cooking meat. ... 1 ) Whole turkeys, turkey roasts, and portioned products such as bone- in oranbsp;...
|Title||:||Managing Foodservice Operations|
|Publisher||:||Kendall Hunt - 2001-12-01|