Guide to Poultry Identification, Fabrication, and Utilization

Guide To Poultry Identification Fabrication And Utilization

By Thomas Schneller

Guide to Poultry Identification, Fabrication, and Utilization PDF Book is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes.

Table of Contents

RECIPE CONTENTS
ABOUT THE CIA
AUTHOR BIOGRAPHY
ACKNOWLEDGEMENTS

1 POULTRY

2 CHICKEN

3 DUCK

4 GOOSE

5 TURKEY

6 GAME BIRDS

7 POULTRY NUTRITION

8 EGGS

9 POULTRY RECIPES

READINGS AND RESOURCES