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Meat Cutting and Processing for Food Service

Overview: This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.

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Detail Information
Series Title
-
Call Number
664..9
Publisher
: BCCAMPUS.,
Collation
-
Language
English
ISBN/ISSN
-
Classification
664..9
Content Type
text
Media Type
computer
Carrier Type
-
Edition
-
Subject(s)
Culinary Arts
Specific Detail Info
-
Statement of Responsibility
Other Information
Cataloger
umi
Source
https://www.oercommons.org/courses/meat-cutting-and-processing-for-food-service/view
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