E2Learn Publishing

As a cook, chef, or food service operator, you will spend more of your time and money on meats than on any other food.

Meat is muscle tissue. It is the flesh of domestic animals (cattle, pig's, and lambs) and of wild game animals (such as deer).  It is important, then, to understand meats thoroughly in order to cook them well and profitably. Why are some meats tender and some tough? How can you tell one cut from another when there are so many? How do you determine the best way to cook each cut?

In order to answer questions like these, it is helpful to start at the most basic level of composition and structure. Then proceed to learning about grading and inspection, basic cuts, and appropriate cooking and storage methods.

In addition, you will learn the characteristics of variety meats and of popular game meats.

Here are just some of the things you will learn in this presentation:

ü How the composition and structure of meat relate to meat selection and cooking methods.

ü How to use the meat inspection and grading system when selecting and purchasing meats.

ü How the effect aging has on meat and about the two primary aging methods.

ü How to identify the primal cuts of beef, lamb, veal, and pork, and the major fabricated cuts obtained from

        each of them.

ü How to select appropriate cooking methods for the most important meat cuts, based on the meat’s

        tenderness and other characteristics.

ü How to prepare variety meats.

ü How to identify the characteristics of game meats and select the appropriate cooking methods for them.

ü How to determine doneness in cooked meat.

ü How to store fresh meat and frozen meat to gain maximum shelf life.

ü Plus lots more.

This Product comes with Resell Rights.

[YES] May sell on any price 
[YES] Can be offered through auction sites
[YES] Can sell Resale Rights
[YES] Can be packaged with other paid products
[YES] Can be added to paid membership site
[NO] Can be given away for free
[NO] Can be added to free membership sites
[NO] Can sell Private Label Rights
[NO] May change the content by editing, addition or subtraction
[NO] Can Claim Copyright

Format:

Adobe Flash 

Size: 2.92 MB