Cook and Store Meat Products - Meat Retail
This practical handbook introduces the preparation, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation of meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
MTMR202B: Provide advice on cooking and storage of meat products, MTMR207A: Use basic methods of meat cookery
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