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hospitality exam (food science (cooking methods (boiling (submerging food…

- - - - submerging food in a liquid other then fat at 100 degrees c
    - - submerging in a liquid, and gently cooking between 80 degrees and 95
    - - cooked by steamed a boiling liquid without being submerged in it
    - - using a small amount of fat to cook food in a pan
    - - submerging food in hot fat
    - - using convection of hot air in the oven
  - - - to provide structure
      - traps air in and helps expand in oven
      - thickens products
  - - - tender
        
        are normally the back area of the animal
      - tough cuts
        
        the working parts of the animal like legs, neck and shoulder
    - - red meat
        
        lamb , beaf, pork, mutton ect
      - white meat
        
        birds, fish and sea food
      - game meat
        
        hunted wild animals
- - - - affects chicken and is caused by food food handling and cross contamination
    - - affects cereals and is caused by being exposed to the danger zone
    - - affects dairy products and is caused by being exposed to the danger zone