Browning (partial cooking) Browning (partial cooking) Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions. Ground meat will frequently be browned prior to adding other ingredients and completing the cooking process. The process is commonly used when adding ground meat to casseroles or other prepackaged food products like Hamburger Helper, where the final cooking temperature will not be high enough to initiate the Maillard reaction. It is typically done using a skillet or frying pan, which generally should be preheated to
Action item to perform the action and report back to the group on the results. Action items are usually documented in the meeting minutes and are recorded in the task list of the group. As people complete action items, the items are documented as being completed and the item is removed from the list of outstanding action items. There are many attributes that can be associated with an action item - e.g.: A usual format for an action item is to record an action item number, the date when the action item is identified or created, the name of the person to