Book Title: Meat Cutting and Processing for Food Service
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Book Description: This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.
Contents
Book Information
Book Description
This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.
Meat Cutting and Processing for Food Service is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.
License
Meat Cutting and Processing for Food Service Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Subject
Food and drink service industries
Metadata
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Meat Cutting and Processing for Food Service Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
© 2015 go2HR
The CC licence permits you to retain, reuse, copy, redistribute, and revise this book—in whole or in part—for free providing the author is attributed as follows:
Meat Cutting and Processing for Food Service by the BC Cook Articulation Committee is used under a CC BY 4.0 Licence.If you redistribute all or part of this book, it is recommended the following statement be added to the copyright page so readers can access the original book at no cost:
Download for free from the B.C. Open Collection.Sample APA-style citation:
This textbook can be referenced. In APA citation style, it would appear as follows:
BC Cook Articulation Committee. (2015). Meat Cutting and Processing in the Food Service Industry. Victoria, B.C.: BCcampus. Retrieved from https://opentextbc.ca/meatcutting/Cover image attribution:
Meatcutting by go2HR is used under a CC BY 4.0 Licence.Ebook ISBN: 978-1-989623-09-1
Print ISBN: 978-1-989623-08-4
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