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HACCP Questions and Answers

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.

HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.

While many public opinion studies report that consumers are concerned primarily about chemical residues, such as from pesticides and antibiotics, these hazards are nearly non-existent. The more significant hazards facing the food industry today are microbiological contaminants, such as Salmonella, E. coli O157:H7, Listeria, Campylobacter, and Clostridium botulinum. HACCP is designed to focus on and control the most significant hazards.

HACCP is not new. It was first used in the 1960s by the Pillsbury Company to produce the safest and highest quality food possible for astronauts in the space program. The National Academy of Sciences, National Advisory Committee for Mcirobiological Criteria for Foods, and the Codex Alimentarius have endorsed HACCP as the best process control system available today.

The current food inspection program is based on a see, smell and touch approach that relies more on detection of potential hazards than prevention. Furthermore, the current inspection program was designed in the 1930s when the threat of diseased animals and physical contaminants were the main concerns. Today, microbiological and chemical contamination, which cannot be seen, are of greater interest. The U.S. Department of Agriculture recently mandated HACCP for the nation’s 7,000 meat and poultry plants.

Many of the nation’s meat and poultry processing facilities have implemented some or all of the HACCP principles into their operations. Many companies have also provided HACCP training to management and in-plant workforce.

USDA is pursuing a farm to table approach to food safety by taking steps to improve the safety of meat and poultry at each step in the food production, processing, distribution and marketing chain. On July 25, 1996, USDA released its Pathogen Reduction/HACCP final rule. The final rule will further target pathogens that cause foodborne illness, strengthen industry responsibility to produce safe food, and focus inspection and plant activities on prevention objectives. The final rule covers three major areas:

Sanitation Standard Operating Procedures

Hazard Analysis Critical Control Point (HACCP) system

There are seven principles, developed by the National Advisory Committee on Microbiological Criteria for Foods, that serve as the foundation for a HACCP system. They are:

Microbiological testing can play a valuable role in HACCP programs as a means for verifying the HACCP system is working properly and to track trends and profiles of products. By tracking microbiological data, plants can identify when the production process is not being properly controlled or verify that prevention efforts are successfully reducing bacterial levels. End-product microbiological testing, however, is less effective. There is not sufficient data to determine what is considered an acceptable level of bacteria on raw meat and poultry, so an end-product test will not provide useful data, other than for trends analysis. While end-product testing may indicate bacteria are present, it does not solve the problem of identifying and eliminating contamination.

New technologies will play critical roles in HACCP programs since HACCP is designed to institute practices that reduce or eliminate harmful contamination. If new technologies are developed that prevent or eliminate hazards throughout the production process, they will be widely accepted and adopted. The industry has studied several new technologies and petitioned USDA to approve them for use.

There are seven HACCP principles that must be followed to implement HACCP. Every food production process in a plant will need an individual HACCP plan that directly impacts the specifics of the product and process. Government and industry groups are developing some generic HACCP models that provide guidelines and directions for developing plant-, process- and product-specific HACCP systems. The International Meat and Poultry HACCP Alliance has developed training curriculum to assist the meat and poultry industry.

For the most successful implementation of HACCP, it should be applied from farm to table — starting on the farm and ending with the individual preparing the food, whether in a restaurant or home. On the farm, there are actions that can be taken to prevent contamination from occurring, such as monitoring feed, maintaining farm sanitation, and practicing good animal health management practices.

FSIS plans to work with the Food and Drug Administration and state and local governments to begin to implement HACCP in the distribution and retail sectors. FSIS intends to work with FDA to develop federal standards for safe handling of food during transportation, distribution and storage prior to delivery to retail stores. Also, FSIS will work with FDA to provide food safety guidance to retail stores through the updated Food Code. The Food Code is a model ordinance intended to serve as a guide for state and local authorities. Following proper sanitation and handling guidelines will help ensure that further contamination and cross contamination do not occur.

Consumers can implement HACCP-like practices in the home by following proper storage, handling, cooking and cleaning procedures. From the time a consumer purchases meat or poultry from the grocery store to the time they cook and serve a meal, there are many steps to take to ensure food safety. Examples include properly refrigerating meat and poultry, keeping raw meat and poultry separate form cooked and ready-to-eat foods, thoroughly cooking meat and poultry, and refrigerating and cooking leftovers to prevent bacterial growth.


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Cooking questions and answers

Human Body

Insulin is a sort of hormone which secreted from the pancreatic cells. Two types of cells can be found in the pancreas. These are the alpha cells and the beta cells. The beta cells are responsible for secretion of insulin. High glucose levels in the blood excite the pancreas beta .

Animals

Many species of wall lizards can be found across the world and across continents such as North America, South America, Europe, Asia and Australia. It has been estimated that over 25000 types of lizards have been found so far by the scientists. Almost all wall lizards have an extra ordinary .

Beauty

Blackhead is a small bump on your skin. It is caused due to the oily skin, whereas whitehead is caused due to both oily and dry skin. There are millions of tiny pores in our skin. Many times the dead skin cells and excess oil produced by our skin clog .

History

Glow sticks are plastic tubes containing chemical substances that are isolated and that produce light due to a chemical reaction. There are several patents for glow sticks and the earliest ones dates back to June 1965 which lists Eugene Daniel Guth and Bernard Dubrow as inventors of glow stick. However .

Universe

Do you enjoy knowing more about the mysteries of the universe? A lot of people debate about whether the universe is something that was created by the God Himself, or it is just a creation that happened with the passing of the time. Many people believe and even debate that .

Computers

The floppy disc was invented by IBM as a storage device and they were made available in the market in 1971. The main aim of this invention was to save files in a portable storage device so that it can be viewed and used on multiple computers. The initial floppy .

Health

If we are talking about some of the most contagious diseases in the world then we have to talk about chickenpox, which is highly contagious and can spread quickly through cough and sneezes of a person. Hence, a lot of precaution has to be taken while handling problems like chickenpox. .

Science

Fire can be a good servant but a bad master and therefore, we should always be careful while handing fire because it can create a lot of damage if we take it very lightly. Over many years, fire has caused a great deal of damage to the human life and .

Gunpowder is a mixture of potassium nitrate, sulfur, charcoal and saltpeter and has excellent burning properties. Gunpowder is also known for the huge amount of gas and heat it generates when burned. Chinese were the first to invent and use gun powder. Initially it was used as a medicine and .

Glow sticks are plastic tubes containing chemical substances that are isolated and that produce light due to a chemical reaction. There are several patents for glow sticks and the earliest ones dates back to June 1965 which lists Eugene Daniel Guth and Bernard Dubrow as inventors of glow stick. However .

Fire extinguishers are hand held protection devices that are used to control small fires as well as extinguish them. Ambrose Godfrey a popular chemist invented the first fire extinguisher in 1723 in England. This extinguisher constituted of a liquid that extinguished fire, and a pewter chamber filled with gunpowder. .

Who invented Ferris wheel? The Ferris wheel was invented by George Washington Gale Ferris in 1893. Originally a bridge builder he designed and constructed the first Ferris wheel as a landmark for the World’s Columbian Exposition in Chicago. A Ferris wheel which is also called as a big wheel .

There are some chemicals that are normally used in the preparation of different other chemicals and Chlorobenzene is just one of them. It is a kind of aromatic organic compound that is used in different kinds of industries so that they can derive some other chemicals by mixing it with .

We all know that chlorine is an oxidant which is normally used for bleaching purpose. However, there are various different uses of chlorine that we are unaware about. If you are looking for a simple definition of chlorine then chlorine is a kind of chemical element that is used in .


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Cooking Light magazine content and web-exclusive features for the December 2017 issue

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Cooking Light magazine content and web-exclusive features for the December 2017 issue

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Alice Waters, founder of the seminal California restaurant Chez Panisse, dishes on her new memoir, Coming to My Senses, and shares her ideas on good food and an edible education with Editor-in-Chief Hunter Lewis.

Cooking Light magazine content and web-exclusive features for the October 2017 issue

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Questions and Answers Regarding Open Burning – NYS Dept, cooking questions and


Department of Environmental Conservation

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Questions and Answers Regarding Open Burning

1. Do the regulations on open burning make burning household trash in burn barrels or piles illegal?

Yes. Burning trash is prohibited statewide in all cases. Our existing incinerator rule already prohibits burning household trash in wood stoves, fireplaces, and outdoor wood boilers. DEC recommends that you recycle all appropriate materials (such as newspaper, paper, glass and plastic) and compost your organic kitchen and garden waste.

2. What are the regulations on open burning in New York State?

All open burning is prohibited in New York with several exceptions including the following:

  • Campfires less than 3 feet in height and 4 feet in length, width or diameter are allowed.
  • Small cooking fires are allowed.
  • Fires cannot be left unattended and must be fully extinguished.
  • Only charcoal or clean, untreated or unpainted wood can be burned.
  • Ceremonial or celebratory bonfires are allowed.

In towns with a total population less than 20,000, you may burn tree limbs with attached leaves. The limbs must be less than 6 inches in diameter and 8 feet in length (also referred to as brush). However, this is not allowed from March 16 through May 14 due to the increased risk of wildfires.

See Section 215.3 (link leaves DEC s website) for a full list of exceptions.

3. Why has DEC changed the regulations allowing open burning in New York State?

Open burning of household trash releases dangerous compounds including arsenic, carbon monoxide, benzene, styrene, formaldehyde, lead, hydrogen cyanide and dioxin, among others. Open burning is also the single greatest cause of wildfires in New York.

4. Can I burn leaves if I live in a rural area?

No, burning leaves is banned in New York State. We encourage you to compost leaves.

5. Your rule says firewood must be untreated, some firewood is heat-treated, is that allowed?

Some firewood is heat treated (kiln dried) to control invasive insect species if it is to be transported over 50 miles. Heat treated firewood is not intended to be prohibited. However, the burning of chemically treated wood such as pressure-treated lumber and plywood is prohibited.

6. Are open fires allowed to control invasive plant and insect species?

Yes. Case-by-case DEC approval is not required.

7. Can agricultural wastes be burned?

Yes, organic agricultural wastes may be burned on-site where they are grown or generated including brush and wood produced by clearing fields and other activities. The fire must be located on contiguous agricultural land larger than 5 acres, and the materials capable of being fully burned within 24 hours.

The burning of pesticides, plastics or other non-organic material is prohibited.

8. Can I burn liquid petroleum fueled smudge pots to prevent frost damage to crops?

Yes. However, burning tires and other wastes for smudge is not allowed.

9. Can prescribed burns be performed?

Yes. Prescribed burns, the burning of forest land to achieve a vegetative or wildlife management goal, can be performed but only in accordance with DEC regulations. Check with your regional DEC office.

10. Are fire training burning activities allowed?

Yes, with some restrictions on the use of acquired structures and in accordance with guidance from NYS Dept. of State s Office of Fire Prevention and Control. The Fire Services Bureau may be reached at 518-474-6746.

11. Are individual open fires to control plant and animal disease outbreaks allowed?

Yes, as approved case-by-case by DEC, upon the request by the Commissioner of Agriculture and Markets.

12. Can I dispose of a flag or religious item in an open fire?

Yes, in a small-sized fire if it is not otherwise prohibited by law or regulation.

13. Are permits for open fires still required in some parts of the state?

Yes. While a permit is not required under this regulation, the Environmental Conservation Law (ECL) still requires that a permit be obtained from the Department if you plan to burn brush under the exception and you live in a town which is totally or partially located within the boundaries of the Adirondack and Catskill Parks which is designated as a Fire Town under the ECL (see list below). In addition, any local requirements or restrictions would apply.

  • Clinton County, the towns of Altona, Ausable, Black Brook, Dannemora, Ellenburg and Saranac;
  • Delaware County, the towns of Andes, Colchester, Hancock and Middletown;
  • Essex County, all towns
  • Franklin County, the towns of Altamont, Belmont, Brighton, Duane, Franklin, Harrietstown, Santa Clara and Waverly;
  • Fulton County, the towns of Bleecker, Caroga, Mayfield, Northampton and Stratford;
  • Greene County, the towns of Hunter, Jewitt, Lexington and Windham;
  • Hamilton County, all towns;
  • Herkimer County, the towns of Ohio, Russia, Salisbury and Webb;
  • Lewis County, the towns of Crogham, Diana, Grieg, Lyonsdale and Watson;
  • Oneida County, the towns of Forestport and Remsen;
  • Saratoga County, the towns of Corinth, Day, Edinburg and Hadley;
  • Saint Lawrence County, the towns of Clare, Clifton, Colton, Fine, Hopkinton, Parishville, Piercefield and Pitcairn;
  • Sullivan County, the towns of Neversink and Rockland;
  • Ulster County, the towns of Denning, Gardiner, Hardinburgh, Olive, Rochester, Shandaken, Shawangunk, Wawarsing and Woodstock;
  • Warren County, the towns of Bolton, Chester, Hague, Horicon, Johnsburgh, Lake George, Luzerne, Queensbury, Stoney Creek, Thurman and Warrensburgh;
  • Washington County, the towns of Dresden, Fort Ann and Putnam.

14. Can a town prohibit open burning that the state allows?

Yes, towns, villages, cities and counties can pass ordinances that are stricter than, and not inconsistent with, the open fires regulations. You should check with local authorities to find out if local law requires a permit or prohibits open fires.

15. Can explosives, or other dangerous contraband, be burned?

Yes, on an emergency basis by police or other public safety organizations only.

16. Can brush piles be burned at transfer sites?

No, the practice of burning large piles of brush collected from local residents at town or county transfer sites is prohibited. The individual landowners in small towns may burn their brush on site as discussed under question 2 above. Downed limbs and branches generated at a transfer site are also allowed to be burned on site with the same restrictions.

17. Where should I call to report an illegal open fire?

Report all poachers and polluters by calling the DEC hotline at 1-844-DEC-ECOs (1-844-332-3267).

The Department has received many questions regarding DEC s implementation of Part 215, regarding open fires. This document is intended to inform the general public about open fire regulation in New York and assist the regulated community in understanding the requirements of Part 215.


Free Printable General Science Trivia Questions and Answers, cooking questions and answers.#Cooking


Trivia Playing

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Q: What process involves treating rubber with sulfur to harden it?

Q: What scale of zero to 14 is used to measure acidity or alkalinity?

Q: What O-word describes oxygen with molecules that have three atoms instead of two?

Q: What unit of electrical power is equal to one joule per second?

Q: What planet is closest in size to our moon?

Q: What’s the common name for a cubic decimeter?

Q: What measure of energy comes from the Latin word meaning “heat”?

Q: What’s removed from water in the process of desalination?

Q: What species Amazonian electric variety packs a 650 volt wallop?

Q: What C word defines a substance that speeds a chemical reaction without being consumed?

Q: What’s the base unit of mass in the metric system?

Q: What cooking fuel is produced by heating wood without oxygen?

Q: What’s the only metal that’s not a solid at room temperature?

Q: Which will yield the most BTUs of energy–a gallon of oil, a pound of coal or a gallon of gasoline?

A: A gallon of oil.

Q: What unit of measure do you multiply by .39 to convert it to inches?

Q: What method of underwater detection is short for “sound navigation and ranging”?

Q: What hazardous substance is euphemistically referred to as “mineral fiber”?

Q: What color does litmus turn when dipped into acid?

Q: What process involves heating an ore to obtain a metal?

Q: What’s the U. S. equivalent of 0.45 kilograms?

Q: What’s defined as the distance between a lens and its focal point?

A: It’s focal length.

Q: What energy unit is defined as the heat required to raise one kilogram of water by one degree Celsius?

Q: What founding father was knocked unconscious while attempting to electrocute a turkey?

A: Benjamin Franklin..

Q: What continent is subjected to the world’s largest ozone hole?

Q: What sea creature can have an eye measuring 16 inches across, the largest in the animal kingdom?

Q: What explosive cosmic event was seen with the naked eye in 1987, for the first time in 383 years?

Q: What three terms are represented in Newton’s second law of motion F = ma?

A: Force, mass, acceleration.

Q: How many of the nine planets have moons/

Q: What were exterminated from Harvard’s bio labs when they were found to be carrying radioactive chemicals into the walls?

Q: What type of trees yield the resin used to produce turpentine?


SQL – Difference between COALESCE and ISNULL? Stack Overflow, cooking questions answered.#Cooking


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SQL – Difference between COALESCE and ISNULL? [duplicate]

This question already has an answer here:

What are the practical differences between COALESCE() and ISNULL(,”)?

When avoiding NULL values in SQL concatenations, which one is the best to be used?

marked as duplicate by StingyJack, podiluska, StanislavL, bluefeet , Jerry Sep 16 ’13 at 14:56

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

4 Answers

Comparing COALESCE and ISNULL

The ISNULL function and the COALESCE expression have a similar purpose but can behave differently.

  1. Because ISNULL is a function, it is evaluated only once. As described above, the input values for the COALESCE expression can be evaluated multiple times.
  2. Data type determination of the resulting expression is different. ISNULL uses the data type of the first parameter, COALESCE follows the CASE expression rules and returns the data type of value with the highest precedence.
  3. The NULLability of the result expression is different for ISNULL and COALESCE. The ISNULL return value is always considered NOT NULLable (assuming the return value is a non-nullable one) whereas COALESCE with non-null parameters is considered to be NULL. So the expressions ISNULL(NULL, 1) and COALESCE(NULL, 1) although equivalent have different nullability values. This makes a difference if you are using these expressions in computed columns, creating key constraints or making the return value of a scalar UDF deterministic so that it can be indexed as shown in the following example.

Validations for ISNULL and COALESCE are also different. For example, a NULL value for ISNULL is converted to int whereas for COALESCE, you must provide a data type. ISNULL takes only 2 parameters whereas COALESCE takes a variable number of parameters.


Get size of all tables in database – Stack Overflow, cooking questions


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If you are using SQL Server Management Studio (SSMS), instead of running a query (which in my case returned duplicate rows) you can run a standard report.

  1. Right click on the database
  2. Navigate to Reports > Standard Reports > Disk Usage By Table

Note: The database compatibility level must be set to 90 or above for this to work correctly. See http://msdn.microsoft.com/en-gb/library/bb510680.aspx

sp_spaceused can get you information on the disk space used by a table, indexed view, or the whole database.

This reports the disk usage information for the ContactInfo table.

To use this for all tables at once:

You can also get disk usage from within the right-click Standard Reports functionality of SQL Server. To get to this report, navigate from the server object in Object Explorer, move down to the Databases object, and then right-click any database. From the menu that appears, select Reports, then Standard Reports, and then “Disk Usage by Partition: [DatabaseName]”.

After some searching, I could not find an easy way to get information on all of the tables. There is a handy stored procedure named sp_spaceused that will return all of the space used by the database. If provided with a table name, it returns the space used by that table. However, the results returned by the stored procedure are not sortable, since the columns are character values.

The following script will generate the information I’m looking for.

For all tables ,use..(adding from the comments of Paul)

Cooking questions answered

Above queries are good for finding the amount of space used by the table (indexes included), but if you want to compare how much space is used by indexes on the table use this query:

If you need to calculate exactly the same numbers, that are on ‘table properties – storage’ page in SSMS, you need to count them with the same method as it done in SSMS (works for sql server 2005 and above . and also works correctly for tables with LOB fields – because just counting “used_pages” is not enought to show accurate index size):

Cooking questions answered

This will give you the sizes, and record counts for each table.

Cooking questions answered

A small change on Mar_c’s answer, since I have been going back to this page so often, ordered by most row’s first:

For get all table size in one database you can use this query :

And you can change it to insert all of result into temp table and after that select from temp table.

Cooking questions answered

I added a few more columns on top of marc_s answer:

We use table partitioning and had some trouble with the queries provided above due to duplicate records.

For those who need this, you can find below the query as run by SQL Server 2014 when generating the “Disk usage by table” report. I assume it also works with previous versions of SQL Server.

It works like a charm.

My post is only relevant for SQL Server 2000 and has been tested to work in my environment.

This code accesses All possible databases of a single instance, not just a single database.

I use two temp tables to help collect the appropriate data and then dump the results into one ‘Live’ table.

Returned data is: DatabaseName, DatabaseTableName, Rows (in the Table), data (size of the table in KB it would seem), entry data (I find this useful for knowing when I last ran the script).

Downfall to this code is the ‘data’ field is not stored as an int (The chars ‘KB’ are kept in that field), and that would be useful (but not totally necessary) for sorting.

Hopefully this code helps someone out there and saves them some time!

In case you need to know, the rsp_DatabaseTableSizes table was created through:


Beef Cooking Times Chart, cooking questions answered.#Cooking #questions #answered


APPROXIMATE BEEF COOKING TIMES (°F)

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TYPE OF BEEF

COOKING METHOD

COOKING TIME

INTERNAL TEMPERATURE

Rib Roast, bone in

4 to 6 lbs.

Roast 325°

23-25 min./lb.

Medium rare 145°

Rib Roast,

4 to 6 lbs.

Roast 325°

Add 5-8 min./lb. to times above

Same as above

Chuck Roast, Brisket

3 to 4 lbs.

*Braise 325°

2 to 3 hours

Medium 160°

Round or Rump Roast

2Ѕ to 4 lbs.

Roast 325°

30-35 min./lb.

Medium rare 145°

Tenderloin, whole

4 to 6 lbs.

Roast 425°

45-60 min. total

Medium rare 145°

Steaks

ѕ thick

Broil/Grill

4-5 min. per side

Medium rare 145°

Stew or Shank

Cover with liquid; simmer

2 to 3 hours

Medium 160°

Short Ribs

4 long and 2 thick

*Braise 325°

1Ѕ to 2 Ѕ hours

Medium160°

Don’t forget to order your Notebook Size Meat Cutting Charts (pictured below) to use as a handy reference guide to ALL the beef cuts available!

Cooking questions answered

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Cooking questions answered

Cooking questions answered

If you found this page interesting, you may also want to look at the following pages:

It’s the official time to drag out the grill, burn some meat, drink some drinks, chase kids around

and have a great time with friends and family in the backyard.

Order your Spicecraft Prime Steak and Beefburger Seasoning Today!

Formerly called Witts Prime Rib Rub. 6.75 oz. Jar.

We have a FREE PDF article on Recommended Cooking Times and Methods for Beef . To view it, just click here.

Cooking questions answeredYou will need Adobe Acrobat Reader to view this file.

If don’t have it already on your computer,

you can download from the Adobe website by clicking here.

These are Internal Temperature readings. Insert thermometer in thickest part of the steak, making sure not to touch the bone. View the PDF Article below to learn how to use a meat thermometer correctly!

We have a FREE PDF article on How To Use A Meat Thermometer . To view it, just click here.

Cooking questions answeredYou will need Adobe Acrobat Reader to view this file.

If don’t have it already on your computer,

you can download from the Adobe website by clicking here.

Cooking Frozen Beef

Defrosting Beef

Large roast 4-7 hours (per pound)

Small roast 3-5 hours (per pound)

Steak, one-inch thick 12-14 hours

Steak Lovers Cookbook

Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it’s hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name. The book is divided into sections devoted to the various cuts of beef, beginning with the tenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck.

Tips for Cooking Any Steak

To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.

A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling. Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.

Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155°F and well done 160°F.

Keep in mind that overcooking causes greater shrinkage and decreased tenderness.

Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.

Here’s a guide to help you cook your dishes to perfection. It’s important to make sure your food is the proper temperature inside and out.

Use the following temperature guide to see if your food is thoroughly cooked.

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Last Updated: Monday, September 04, 2017 10:27 PM


Pork Cooking Chart, cooking questions answered.#Cooking #questions #answered


FRESH PORK: Safe Cooking Chart

(Formerly Chophouse and Roast Pork)

Spicecraft (Formerly F.W. Witt Seasonings).

This is a great seasoning for Pork Butt Roasts and Pork Chops!

Order 1 Jar of Spicecraft Roast Pork Chop Seasoning for only $11.97 by clicking on the Add To Cart button below. 3 Jars for ONLY $24.97!

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Finally, Pork Doesn’t Have To Be As Tough As Leather.

WASHINGTON, May 24, 2011 – The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

to use as a handy reference guide to ALL the beef cuts available!

at the Butcher Shop or Grocery Store Meat Department!

Cooking questions answered

Cooking questions answered

Cooking questions answered

Cooking questions answered

Cooking questions answered

Purchase A Set of 5 Notebook Size Meat Charts

For ONLY $7.00 by Clicking the Add To Cart Button Below. Shipped FREE in the U.S.!

We have a FREE PDF article on How To Use A Meat Thermometer . To view it, just click here.

Cooking questions answeredYou will need Adobe Acrobat Reader to view this file.

If don’t have it already on your computer,

you can download from the Adobe website by clicking here.

Cooking questions answered

This is a must for pig raisers! It’s that much of a needed book for pig farmers. Every subject you want to know about pigs is found in this book, from showing at the fair, breeding the pigs, to the business aspect of running a farm.

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