Fresh fruits and vegetables, wheth- er whole or cut up, must be kept at temperatures between 32o F and 50o F to reduce the chance of bacterial and fungal attack.“Cool temperatures keep some harmful microorganisms at bay, but the cold can also cause injury,” says Chien Yi Wang, a ...
Int. 4 explains: “The first thing you learn is how to debone and skin the belly of the cow, as this allowed apprentices to make more mistakes at the beginning as that cut isn’t as fine as other fresh cuts, such as the posterior like the thigh”. Similarly, Int. 7 indicates: “...