fsnlab10 - Amanda Jacques FSN 103 Lab 10 4/15/10 Meat,...

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Amanda Jacques FSN 103 Lab 10 4/15/10 Meat, Poultry, and Fish Eggs Buffalo Wings Formulation Ingredient Function Therapeutic diet modification 2 ½ pounds Chicken wings Protein, base of recipe None ½ cup AP flour Coat-Millard browning, holds moisture None 3 tablespoons Tabasco sauce Color, flavor None ½ cup Butter Fat, flavor None 3 tablespoons Red wine vinegar Flavor None 1 pint Sour cream Garnish None 1 packet Ranch dry powder mix Garnish None Crisco shortening for frying Cooking medium None Pork Picatta Formulation Ingredient Function Therapeutic Diet Modification 1 ½ pounds Pork tenderloin Protein None ¼ cup Butter Thickened sauce None ½ cup AP flour Coated-Millard browning, None ¾ cup Chicken broth Deglazing flavor None ¼ cup Lemon juice Deglazing flavor None 2 tablespoons Caper Flavor, texture None ½ cup Heavy cream Flavor, thickened sauce None 1 cup Vegetable oil Cooking medium. Left in to deglaze the pan None Turkey Roulades Formulation Ingredient Function Therapeutic Diet Modification 1 pound Fresh turkey cutlets Protein, base of recipe None 1 cup Part skim ricotta cheese Filing-flavor, texture None
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½ cup Shredded Italian blend cheese Flavor, texture None 1 each Egg Binds, emulsifies it, coagulates when cooked-texture None ¼ cup Chopped black olives Color, flavor None ½ package Frozen chopped spinach Color, flavor None 1 each Whole egg Coating None 1 cup Seasoned flour Coating None 1 cup Italian bread crumbs
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This note was uploaded on 11/09/2011 for the course FSN 103 taught by Professor Staff during the Fall '10 term at University of Maine Orono .

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fsnlab10 - Amanda Jacques FSN 103 Lab 10 4/15/10 Meat,...

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