On this page, find course info and readings for Chef Scaife's CUL1405 Skills of Meatcutting class.
Various culinary videos such as lamb fabrication, chicken fabrication to fish fabrication and more.
"Purchasing, receiving, evaluating and proper storage procedures are discussed. Emphasis is placed on primal and sub-primal cuts, federal inspections, grading, yields and the classification of meats, poultry and game. Laboratory activities include hands-on fabrication of pork, beef, poultry and lamb".
This electronic version is interactive and some of the features include:
Note: You must use a username and password to access the electronic version. Please ask your librarian or instructor for this information. Only 5 simultaneous users can utilize the book at a time. Please log out when done.
These items are located at the Harborside Library behind the reference desk.