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Meat : identification, fabrication, utilization / Thomas Schneller

By: Material type: TextTextPublication details: Australia : Cengage Learning Asia Pte Ltd, c2010Edition: Philippine EditionDescription: 231 pages : illustrations ; 23 cmISBN:
  • 9789814296625
Subject(s): LOC classification:
  • TX 749 .S36 2010
Contents:
What is meat? -- Beef -- Veal -- Pork -- Lamb -- Game -- Safety and sanitation -- Nutrition -- Recipes.
Summary: A manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 749 .S36 2010 (Browse shelf(Opens below)) c.1 Available NULIB000008633

Includes index.

What is meat? -- Beef -- Veal -- Pork -- Lamb -- Game -- Safety and sanitation -- Nutrition -- Recipes.

A manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts.

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