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This practical handbook provides the learner with easy to follow methods of boning and preparation. Further utilization of chicken cuts by value adding is also presented. Some of the value adding techniques included are marinating, skewering seasoning, stuffing and pastry wrapping chicken cuts. The DVD "Chicken Butchery and Preparing and Producing Specialised Value-added Products" supports this resource. The DVD was produced in 1999. Duration: 60 minutes.
AQF - Australian Quality FrameworkCertificate II, Certificate III, Certificate IV
Competency FieldHospitality
National Code - Training.gov.auMTMR101B: Identify species and meat cuts, MTMR310B: Bone and fillet poultry, MTMR318A: Assess and sell poultry product, MTMSR201B: Prepare and slice meat cuts, MTMSR301B: Break carcase into primal cuts, MTMSR302B: Prepare primal cuts
Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.
TAFEshop Identifier: TAFESA-747
TAFEshop Catalogue: 09.063.0400-E2
ISBN: 978-1-86393-286-8
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This practical handbook covers the skills and knowledge required to effectively clean and sanitise all areas of a retail meat establishment. Content includes: cleaning and sanitizing the workplace, tools and machinery, maintaining and monitoring a clean workplace and correct storage of workplace and tools and equipment.
This learning guide introduces the principles of customer service and processing sales transaction, including: acknowledge, greet and establish customer's requirements - refer customer complaints, receive and record information from customer enquiries and process sales transactions.