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Meat: Selection and Preparation

This item is included in the following series/curriculum: Food Technology  

  • Grade Level: Senior High (10-12)-Adult
  • Subjects: Food Technology
  • Produced By: VEA Group Pty Ltd
  • Year: 2013
  • Country: Australia
  • Language: English
  • Running Time: 20m
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Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to "Meat: Cooking Techniques," this program has plenty to offer for those with a passion for cooking.

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