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Lecture Professional cooking (6/e) - Chapter 10: Understanding meats and game
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Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,...
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Professional cooking Lecture Professional cooking Cooking skill Understanding meats Muscle composition Grading of meatsTài liệu liên quan:
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