Meat identification, fabrication, utilization - Schneller, Thomas (Thomas K.); Culinary Institute of America (Australia Cengage Learning, 2010)
1. What is Meat? -- 2. Beef -- 3. Veal -- 4. Pork -- 5. Lamb -- 6. Game -- 7. Safety and Sanitation -- 8. Nutrition.
Keywords: Meat; Cooking (Meat).; Meat cuts -- Identification