DVD
Culinary/Techniques
30 minutes
| Meat Cooking Techniques |
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This Meat Cooking Techniques training program is perfect for food-related curriculums, food service professions, and consumers, with comprehensive visual explanations on, cuts of meat, knife skills, aging, tenderizing, marinades, dry and moist heat cooking methods, food safety, and more.
Learn handling and cooking tips to help keep meats tender and juicy and cooked to optimized flavor. Then, you are shown cuts of meat, aging, tenderizing, marinades, dry and moist cooking methods and food safety are explained. Follow a visual explanation on the proper methods to carve turkey, leg of lamb, ham and a beef blade roast.
Focus:
| Carving | Cooking Methods | Values of Meat | Personal Preferences |
| Nutritional Value | Food Safety | Flavor | Consumption of Meat |
| Knife Skills | Preparation | Pre-cooking | Degree of Doneness |
$85.00
Supplement included
Production Coordinator:
Lacy Butler
Collaborator
Jay Hoes
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