Meat : identification, fabrication, utilization / Thomas Schneller
Material type:
TextPublication details: Australia : Cengage Learning Asia Pte Ltd, c2010Edition: Philippine EditionDescription: 231 pages : illustrations ; 23 cmISBN: - 9789814296625
- TX 749 .S36 2010
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 749 .S36 2010 (Browse shelf(Opens below)) | c.1 | Available | NULIB000008633 |
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| GC TX 749 .F37 2012 Meat : getting the best from your main ingredient / | GC TX 749 .M43 2006 The Meat, Poultry & Game Bible / | GC TX 749 .M95 2014 The Meat Hook meat book : buy, butcher, and cook your way to better meat / | GC TX 749 .S36 2010 Meat : identification, fabrication, utilization / | GC TX 757 .S56 2007 Simply Soup: Soups, broths and chowders to nourish and satisfy. | GC TX 757 .S68 2011 The soup cookbook : from the blender to the bowl. | GC TX 757 .S68 2012 Soup : an inspiring collection of soups, broths and chowders. |
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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