Guide To Preparation to Meat, Poultry And Seafood (Speedy Study Guides)
Guide To Preparation to Meat, Poultry And Seafood (Speedy Study Guides)

Author: Speedy Publishing

Publisher: Speedy Publishing LLC

Published: 2015-05-25

Total Pages: 6

ISBN-13: 1681856115

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To retain the good quality of your chosen meat, you need to properly prepare it step-by-step. This guide provides essential culinary techniques that preserve the freshness of your meat, poultry and seafood to achieve optimum taste. Listed are guidelines on cooking techniques like dry-heat and moist-heat cooking. Never again waste your money on good meat only to end up eating it badly prepared and cooked. Secure a copy today!

Chef's Guide to Meat-Poultry-Seafood
Chef's Guide to Meat-Poultry-Seafood

Author: BarCharts, Inc.

Publisher:

Published: 2005-09-26

Total Pages: 0

ISBN-13: 9781572229334

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Everything you need to know to make Meat, Poultry and Seafood dishes in a spill proof guide that will survive years in any kitchen. This 4-page laminated guide includes: Shopping, Preparing, Cooking, Storing, Carving, Beef & Veal, Pork Cuts, Lamb Cuts, Poultry, and Seafood.

Catalog
Catalog

Author: Food and Nutrition Information Center (U.S.)

Publisher:

Published: 1973

Total Pages: 168

ISBN-13:

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Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center
Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center

Author: Food and Nutrition Information Center (U.S.)

Publisher:

Published: 1977

Total Pages: 150

ISBN-13:

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Over 400 entries to audiovisual materials received by FNIC before 1977. Includes motion pictures, slides, flashcards, videocassettes, charts, filmstrips, records, posters, transparencies, film loops, phonodiscs, audiotapes, games, audiocassettes, kits, puzzles, and models. Entry gives accession number, bibliographical information, FNIC call number, descriptors, and abstract. Subject, author, title, and media indexes. Contains loan information.

Sous Vide for the Home Cook
Sous Vide for the Home Cook

Author: Douglas E. Baldwin

Publisher:

Published: 2010-04-12

Total Pages: 271

ISBN-13: 9780984493609

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A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.