Browning (partial cooking) heat and the excess fat is drained off. 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
Configuration item purpose in the implementation and management of a change, each configuration item's listing and definition should act as a common vocabulary across all groups connected to the product. One should define the CI at a level such that an individual involved with product marketing and an individual responsible for implementation can agree to a common definition when they use the name of the configuration item. Selection and identification of configuration items for a particular project can be seen as the first step in developing an overall architecture of the product from the top down. Configuration item The term configuration item