Cooking beans properly
[DOC File]HACCP STUDENT PROJECT - Anna Cooper's Online Portfolio
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Meat Sauce (ground beef, tomatoes, beans, dried seasonings) Ingredients: Cooked ground beef, canned tomatoes, canned beans, dried seasonings. Intended. Use: Served in the restaurant to diners. Time /Sh. e. l. f- ‐ L. i. fe: 7 Days under cold storage (≤41°F) PROCESS DESCRIPTION
[DOC File]Cooking
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Red Beans and Rice. Lyonnaise Potatoes. White Rice. Cut Green Beans. Corn Vegetarian Minestrone. Using the following options: Receive – Store – Prepare – Cook – Cool – Reheat – Hold – Serve. A. List the Flow of Food for Chilled Melon. Receive – Store – Prepare – Hold -- Serve. B. List the Flow of Food for Three Cheese Bow Ties
[DOC File]Administrative
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Severe vitamin B6 deficiency causes microcytic hypochromic anemia, because the body cannot produce hemoglobin. Because the vitamin is stored, toxicity can occur, resulting in neurological problems. Good sources of vitamin B6 include chickpeas (garbanzo beans), fish, liver, and potatoes, as well as fortified breakfast cereals and bakery products.
[DOC File]Name:____________________________________________
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Examples include baked potatoes, sweet potatoes, cooked rice, cooked pasta, cooked pinto beans, other cooked beans, and texturized soy/vegetable protein. These foods must be cooked to 135oF or hotter and held at 135oF or hotter. If leftover, they must be properly …
Microsoft Word - OKC-COcookchillROPtempfinal11.16.16 …
Many cooking requirements for rank and for Cooking merit badge ask you to “tell why” or “explain”. These worksheets facilitate meeting these types of requirements for Tenderfoot, 2nd Class, and 1st Class ranks. ... A can of cut string beans: ... _____ Tell how to properly dispose of camp garbage, cans, plastic containers, and other ...
[DOC File]Turn the Heat Up to Properly Can Vegetables and Meat
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Cooking: (CCP) 1. Cook meat and onion to a temperature of 155 for 15 seconds. Drain well. 2. Add water, tomatoes, beans (with liquid), tomato sauce, taco seasoning, corn and chilies. 3. Simmer ingredients until the temperature of 135 is reached. Corrective Action: Check temperature. Serving and Holding: (CCP) 1.
[DOC File]BSA TROOP 721 – COOKING REQUIREMENTS WORKSHEET
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For example, use canned gravy and heat it up rather than making gravy from scratch. 16 Minimize food handling by using canned products such as canned chili instead of preparing fresh chili from scratch. Prepare taco meat just before serving rather than cooking ahead and keeping cool before use. Use canned refried beans instead of cooking beans
How to Avoid Food Poisoning from Undercooked Beans: 7 Steps
Combine water and dried beans in a large pot. Soak the beans overnight; or cover and boil for 2 minutes, remove from heat and soak for 1 hour. Drain beans, cover with fresh water. Boil for 30 minutes. Drain and save the liquid. Fill hot jars 3/4 full of hot beans and cover with molasses sauce (see recipe below), leaving 1 inch at the top
[DOC File]Chapter 10 Summary - Cengage
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bacteria are heat-resistant and can survive high temperatures. The bacteria can grow in a moist, oxygen-free environment, so home canning or bottling provides the perfect conditions for the bacteria to multiply and produce the toxin, unless the food is properly canned or heat processed. Honey (which naturally contains C. botulinum
[DOC File]MENU AND RECIPE - Child Nutrition
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Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. C) Describe the following food-related illnesses and tell what you can do to help prevent each from happening:
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