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10.4 Dry Heat Methods Conclusion

    1. Why should ground meat be cooked to a greater degree of doneness than a steak or chop?
    2. What changes in the beef steaks did you observe as the degree of doneness goes up (higher internal temperature endpoint)?
    3. Name 4 parts of a chicken.
    4. What is the benefit of buying a whole chicken versus individual cuts?
    5. What can you use the back and ribs for at home? What are back and ribs used for on an industrial scale?
      1. Home:
      2. Industrial Scale:
  1. What is spatchcocking, and why is it used?
  2. What type of salmon do you think we prepared — wild-caught or farm-raised? Why?

 

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