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Synopsis
Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and...
About the Author
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Chef Schneller is currently an associate...
Review
1: What is Meat? 2: Beef. 3: Veal. 4: Pork. 5: Lamb. 6: Game. 7: Safety and Sanitation. 8: Nutrition. Appendix A: References. Glossary. Index.
"About this title" may belong to another edition of this title.
- PublisherCengage Learning
- Publication date2009
- ISBN 10 1428319948
- ISBN 13 9781428319943
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages288
- Rating
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
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Cengage Learning (edition 1), 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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