Submit a lab report by answering questions for each section. Label and photograph each product and include with your lab report. Use APA style and cite references in the text; list references at the end of the report.
Complete either I. Ground Meat Patties or II. Swiss Steak
I. To show the effects of the degree of doneness as measured by the internal temperature and the effects of roasting temperature on roasting time, cooking losses, and color and juiciness of ground meat patties.
Complete Table 14.1 for quality evaluation of cooked ground beef. Label each patty by roasting temperature and take a photograph to include with your lab report.
Write a lab report by answering questions 1-2 on page 144.