Food & Beverage(Hospitality)

eBook

Downloadable eBook

Meat Cutting & Processing for Food Service

<p>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.</p><p>Meat Cutting and Processing for Food Service is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.</p>

This book teaches students about meat and poultry types in foodservice, how terminology varies across retail, wholesale, and foodservice, and the differences in meat cutting.


Essential

Poppins

Montserrat

Figtree

Inter

GD-Boing-Bold

CircularStd-Bold

CircularStd-Black

Dashboard

Organization Orders

Profile

Memberships

Courses

Coaching Programs

Bundle Courses

Communities

Groups

Digital Products

Physical Products

Live Products

Video Library

Audio Library

Events

Appointments

Premium Pages

Certificates

Badges

Order History

Subscription

Affiliate Dashboard

Billing

Settings

Primary Menu

System Defaults

Primary color

Primary color hover

Heading text color

Body text color

Banner text color

Primary button text color

Primary button text hover color

Secondary button background color

Secondary button background hover color

Secondary button text color

Secondary button text hover color

Navbar item background color

Navbar item text color

Navbar item text hover color

Meat Cutting & Processing for Food Service

Job Skills City

Language

Level

Course content

Course Description

FREE