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Chapter Outline In this chapter you will learn about: Cooking Raw Food of Animal Origin Hot Holding Room Temperature Holding Cold Holding Freezing Water in Contact with Food Thawing Re-heating Cooling Microwaves Thermometer Use Types of Probes Cooking Cooking Raw Food of Animal Origin Raw food of animal origin and food mixtures containing raw food […]
Choose locally-owned, Canadian-operated businesses with no connections or partnerships to American corporate entities.