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Meat: Cooking Techniques

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: 16m
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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. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavors and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.

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