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Author Question: Skin, bone, and fat account for about __________ of the weight of the cooked bird. (Read 56 times)

lindiwe

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  • Posts: 577
on: Aug 1, 2020

Question 1

Poultry that was hard chilled or previously hard chilled, has been
◦ held at 0°F or below.
◦ held below 26°F, but above 0°F.
◦ held between 26°F and 32°F.
◦ held between 32°F and 40°F.

Question 2

Skin, bone, and fat account for about __________ of the weight of the cooked bird.
◦ 10 percent
◦ 30 percent
◦ 50 percent
◦ 70 percent
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by lindiwe on Aug 1, 2020

Ddddd

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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lindiwe

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Reply 2 on: Aug 1, 2020
Thanks for the timely response, appreciate it

amit

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  • Posts: 364
Reply 3 on: Yesterday
Excellent

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