Chicken Butchery - Meat Retail

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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

TAFE SA

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