Turkeys Lab Report

Turkeys were also a domesticated animal that was raised in colonial times. According to Animals as Domesticates, wild turkeys only occur in North America, and there is only one species, with six living subspecies. All the world’s domesticated turkeys are descended from wild birds. So, when Europeans began colonizing the east coast of North America, they brought turkeys back with them that had been raised and bred in Europe. They also took turkeys with them into Jamestown, Virginia in 1607. The wild turkey could have been found in a variety of habitats such as forests, so it was a good resource for

Is to bake some cookies with a man made oven (that collects sunlight and traps heat).

Let's start with cooking the meat. The best way to do this is the night before tamale day. You’ll need two large pots. Cut the pork roast into 5 or 6 large chunks. Place the chicken in one pot and the roast in the other and cover both with water. This is also a fun place to throw in some garlic cloves, onion slices, or anything else you think might serve the meat well. Bring to a boil. The chicken will be done in about 2 hours, the roast will need at least 2 ½ hours.

29. When the thermometer reads 40°C, carry the beaker out of the heating apparatus with a beaker tong.

23-when cooling food wht is the maximum time that the food can be in the 135* to 70*F range ?

6. There are a few changes we can make to the process to increase efficiency. Buying another oven (of the same size) that allows you to put in 2 trays during the Load&Bake process will increase the process from 22 dozens to 30 dozens or 26.6% after four hours. Also, by having customer pay during the packing period (2 minutes), we would circumvent time wasted in the pay period (1minute).

The type of preparation I changed was the type of oil being used by the individual and excluding any type of frying. Instead of frying I added other types of methods like boiling, using the oven and steaming vegetables. The preparation differentiates weather the food will be 500 calories or 1000 calories.

Imagine the moist, golden brown steaming turkey being set right in front of someone on the dining table; they lick their lips as if they can taste it. Many people have turkey on some holidays such as Thanksgiving. To some, it is like a feast. Thanksgiving is a popular holiday, from people begin to realize the many things they are thankful for, to the amazing food, and people are able to spend quality time with their family.

To begin with, the slow cooker is preferred because the turkey needs to be cooked over low heat so that it becomes tender and soft. The ingredients needed for the slow cooker boneless turkey breast recipe includes the boneless turkey breast itself, which should be boneless, onion soup mix, water, garlic and onion powders. You will also require parsley (dried preferably), salt, basil and oregano.

The room temperature was measured throughout the lab and kept constant at 24°C (+/- 1°C), as the lab was conducted during the same time of

The purpose of my experiments is to find the best conditions for heritage breed turkey incubation. I tested two incubator conditions on two different batches of eggs. Every time you incubate there will different conditions in the incubators environment and different egg quality based on what time of year you incubate. For example: every summer my turkeys are on free range grass and the eggs they lay will have different nutrients than the eggs they lay in the winter and no grass is available. The things that stayed the same in both my experiments were the breeding pairs, or genetics, and the main incubator I used. The goal of every incubation is to get 100% of the chicks to hatch but in my experiments I am using

Most Thanksgiving holiday meals include the traditional turkey, ham and prime rib. If you are having a large dinner party, I would suggest making all three. Preparing three different main dishes can be difficult, but as I mentioned above, planning is everything. Remember, if you have a small oven, you can always cook the ham a day in advance, roast the turkey on Thanksgiving Day and save the prime rib for the barbeque grill while the turkey is cooking.

The title of my science project is "Half Baked". My problem was some of the cookie sheets take longer to cook rather than the others. My hypothesis is that I thought that the insulated aluminium cookie sheet would be the most effective in cooking the cookies. My procedure was first, I gathered the materials that I was going to use, next I preheated the oven, Then I observed the cookies and recorded the results and analyed the data and came to a conclusion. I used different types of cookie sheets and set the cookies on for 12 minutes each and recorded how long each cookie took to fully cook. In conclusion the insulated cookie sheet was the most effective and took a shorter time

4 minutes by roommate: set oven (1 minute per dozen), package (2 minutes per dozen), and accept payment (1 minute per order)

The cooking times listed in recipes are for the original quantities, and additional cooking time is often needed. Cooking for a Crowd-Preventing Food Borne Illness. There are some basic rules to follow that will greatly reduce the chances of food borne illness. Be especially cautious during warm summer months, as the temperatures make it much easier for bacteria to grow. Wash your hands frequently with warm soapy water. If you will be serving in an outdoor facility make sure to plan in advance so that you will have adequate water available for cleaning in order to prevent food borne illness. Anti-bacterial hand sanitizer is also effective in outdoor settings if water is not readily available. If at all possible use plastic gloves when handling meat, and change frequently. When cooking for a crowd be careful that you do not cross contaminate food. Keep raw meat and raw meat juices separate from all other foods during preparation. To prevent food borne illnesses make sure to clean all surfaces, utensils and containers thoroughly that have come in contact with raw meat. When cooking for a crowd you must use a meat thermometer. Do not risk food borne illness by "eyeballing it". Heat all meat dishes to the proper temperature to kill bacteria. 160° is recommended for beef, pork, and veal, 165° for poultry. Cook all meat completely at the site. Partial cooking prior to the event allows bacteria to multiply and puts food at high risk for