Sign in with Facebook
“The most widely marketed poultry—broiler-fryer chickens, turkeys, Cornish game hens, ducks, and geese—are all young, tender birds. For that reason, broiling, frying, and roasting are the preferred preparation methods.”
― Foodservice Manual for Health Care Institutions
― Foodservice Manual for Health Care Institutions
“Experiments with the heavy foil wrapping of beef roasts have shown that cooking time is increased, cooking losses are higher, and the meat is less tender.”
― Foodservice Manual for Health Care Institutions
― Foodservice Manual for Health Care Institutions
“Slacking is the process of moderating the temperature of frozen foods before preparation such as deep fat frying. For example, if you are deep fat frying an item that is frozen you should bring the item up from 0°F to approximately 32°F.”
― Foodservice Manual for Health Care Institutions
― Foodservice Manual for Health Care Institutions
“It’s not the reality that shapes us, it’s the lens through which we view the reality that shapes our experience of it. Even our bodies and immune system respond to the lens through which we view the world around us.”
― One Day University Presents: Positive Psychology: The Science of Happiness
― One Day University Presents: Positive Psychology: The Science of Happiness
“In a cook-and-chill production system, a specially designed quick-chilling refrigerator should be used to bring hot foods containing meat down to 41°F within four hours. After chilling, the foods should be stored at 32°F to 38°F (0°C to 3°C) and used within 48 hours to avoid safety risks and loss of palatability.”
― Foodservice Manual for Health Care Institutions
― Foodservice Manual for Health Care Institutions
Hall Jackson’s 2025 Year in Books
Take a look at Hall Jackson’s Year in Books, including some fun facts about their reading.
Hall Jackson hasn't connected with their friends on Goodreads, yet.
Polls voted on by Hall Jackson
Lists liked by Hall Jackson
