Chicken Butchery - Meat Retail

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DVD: $16.95 Add To Cart
Learner Guide: $28.50 Add To Cart
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Description

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.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Competency Field
Hospitality

National Code - Training.gov.au
MTMR101B: 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 Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-747

TAFEshop Catalogue: 09.063.0400-E2

ISBN: 978-1-86393-286-8

TAFE SA

Related Resources

Prepare and Produce Value Added Products - Meat Retail

This DVD supports the learning guided titled 'Produce and sell value added products. The DVD was produced in 1999.
Duration: 30 minutes.

DVD$16.95

Apply Quality Assurance Practices - Meat Retail

The Quality Assurance learning guides are designed to introduce the trainee meat retailer to the concepts and requirements of working within a Quality Assurance system. The trainee is also introduced to Hazard Analysis (at) Critical Control Point (HACCP) system and its workings within a retail meat outlet Quality Assurance system.

Learner Guide$30.00

Care for Personal Equipment - Meat Retail

This handbook identifies and describes the types of personal equipment used regularly in a retail meat outlet. It also covers the maintenance, care and storage of the equipment, together with technical units "Sharpen Knives and Maintain Personal Equipment". The DVD for this topic covers a number of areas including: identification of personal equipment, knife sharpening, hygiene and sanitation, both personal and workplace and basic handling, use and storage of chemicals. Although this DVD deals mainly with identification, sharpening, cleaning and proper store of the personal equipment used in a meat retail outlet, it could also prove useful in other sectors of the meat industry. The DVD was produced in 1999.
Duration: 60 minutes.

DVD$16.95
Learner Guide$28.00