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JWU Providence Library
LibGuides
CUL 1405: Skills of Meatcutting (Scaife)
Poultry
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CUL 1405: Skills of Meatcutting (Scaife): Poultry
The LibGuide for Culinary 1405, Chef Scaife's "Skills of Meatcutting".
CUL1405
Meats
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Beef
Pork
Lamb
Poultry
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Poultry Breakdown
Breakdown of a Chicken
Breakdown of a chicken
Books
The poultry buyers guide
by
NAMP, North American Meat Processors Association
Call Number: TX375 .P68
Publication Date: 1999
At the reference desk.
Meat Handbook
by
Albert Levie
Call Number: TS1955 .L42
ISBN: 0870553151
Publication Date: 1979-04-01
On reserve at the reference desk.
THE COMPLETE ROUND THE WORLD MEAT COOKBOOK
by
Myra Waldo
Call Number: TX749 W26
Publication Date: 1967
On Reserve at the reference desk and one circulating copy.
This American Life: Poultry Slam 2011
Poultry Slam 2011
"Dec 2, 2011
We bring you our sort-of-annual holiday tradition: The Poultry Slam! Stories of what happens when humans and fowl collide, including the tale of one notorious turkey who unleashed a long reign of terror on an unsuspecting neighborhood".
Fabricating a Chicken
by
Aaron Yurek
Power Point
Chicken Breakdown Presentation
Test Your Knowledge
Meat Cuts Quiz
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