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MLA
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Social Sciences
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English (U.S.)
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Topic:

Food Safety and Cooking/Baking

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Please see the attachment on the "Project worksheet", the worksheet belongs to the culinary management program-food safety&Baking&Cooking course. Finally, it will be marked for 30%. It is very important for me.
The professor suggested that we will refer to those materials or books at the same time(some questions on the worksheet need to be noted and used citation reference style):
1)cook methods- could refer to the book named " professional cooking "(writer: Wayne Gisslen)
2)pies- could refer to the book named: "professional baking"(the same writer as a cooking book)
3)Food safety studies-could refer to those pages(attachment) or food safety book(attachment)......
Here is Canadian time 09:11 AM -Friday. I hope to receive the worksheet answer sheet on Canada time--October 16 or October 17 Saturday or Sunday(before 6 PM).
Thanks!

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Student’s Name
Instructor’s Name
Course Name
Date
Food Safety and Cooking /Baking Project Worksheet
List the most common cooking method used for each item and the minimum internal temperature required for safe consumption.
Turkey: ______Roasting. This dry heating method entails surrounding the turkey with hot, dry air in an oven. If stuffing the turkey, one may do so as the oven is preheating. After preheating, place the turkey breast up in a thin roasting pan while it's covered with a thin foil. If one decides to moisten their turkey, they should reduce the number of times they open and close the oven (Gisslen). The recommended minimum internal for an unstuffed turkey is 170°F (77°C) whereas that of a stuffed turkey is 180°F (82°C)
Stuffing: _____Braising. This method entails initial browning of stuffing with dry heat and then cooking with moist heat until it is ready. When preparing bread stuffing, one will preheat their oven to 400 ˚C, followed by butter which will be melted until it starts foaming, add broth eggs and spoonful of pepper, add cubes of bread to the egg mixture, then transfer the mixture to a covered baking dish and heat for 25 minutes at a minimum internal temperature of 165˚F (74˚C)
Mashed Potatoes: _________ Simmering. After peeling and quartering their potatoes, one will put them in a mixture of water and salt heat or boil them until they are tender, then drain the remaining water. After which, they'll melt butter and milk in a saucepan and then blend the mixture into the potato until they become creamy. The minimum internal temperature for mashed potatoes is 205°F______
Gravy: ___________Simmering. This is a moist heat cooking method that entails cooking the gravy in a mixture of water. When cooking gravy, one will first dissolve their stock cubes in boiling water. After which, they will mix melted butter along with flour in a sizeable saucepan (Gisslen). And lastly, add water while whisking and allow it to boil until it thickens, which is appropriately 15 minutes at a minimum internal temperature of 165˚F (74˚C)
Vegetables (Green Beans): __Steaming. This moist heat cooking method entails ...
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