Remi Joffray Week 6 Garde manager Todays Production: % Italian sausage   Standard of cooking: % Flush caseing, freezeing meat

, pattleing and grinding, stuffing and building myosin.

  Procedure: -Cook sausage with onion and celery. Bring chicken broth to boil, add sausage mixture and stuffing. Stuff turkey, or chicken and bake, or bake as a side dish, 350°F degrees for 20 minutes. Outcome & Critique: Great carmilization on sausage. Througherly cooked and great suspention. What should I have done differently? Making it spicyer would of helped. Reflections on learning: Sausage is a great thing to know. I never thought I would have used real hog caseing in my life. Turns out diffrently