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Exam%202%20Study%20Guide%20Summer%202010 - Vegetables...

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FSS 3230 summer 2010 Exam 2 Study Guide Chapte r Content Area of concentration 12 Meat Cookery/ Purchasing considerations, types of tissue,  handling and storage, effects of heat  on meat items 13 Beef/ US sources, Common restaurant cuts names and  composition, 21
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Unformatted text preview: Vegetables/ Structure, grading, effects of heat on texture and nutrients, color pigments and categories, 22 Potatoes grains and pasta/ Types of potatoes and their uses, types of rice and structure, cooking methods and determining doneness...
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