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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
Industry Classification SchemeHospitality
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 © 2017 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 learning guide introduces the trainee to the main sectors of the meat industry and the roles and responsibilities of each sector. Industrial awards and enterprise agreements are explained, along with the responsibilities of the employer, the employee and the training provider within the apprenticeship.
Kangaroo meats are very low in fat and have been found to be very high in protein and iron content. This book contains kangaroo meat cuts and cooking recommendations with a wide range or recipes.