Professor Greg Quintard, Hospitality Management instructor discusses safe food handling and correct temperatures for cooking and cooling foods.
thanks for this, very helpful. Your story from millions years ago helped me tremendously.
Thanks Greg for posting this. I am using this at home.
I slipped and said 175 for cooking poultry, but meant 165, just so there is no confusion.
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thanks for this, very helpful. Your story from millions years ago helped me tremendously.
Thanks Greg for posting this. I am using this at home.
I slipped and said 175 for cooking poultry, but meant 165, just so there is no confusion.