SITHCCC014 Prepare Meat Dishes - Learner Workbook PDF Download
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Author:
Publisher:
ISBN: 9781760840174
Category :
Languages : en
Pages :
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Author:
Publisher:
ISBN: 9781760840174
Category :
Languages : en
Pages :
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Author: Innovation & Business Industry Skills Council, Limited
Publisher:
ISBN: 9781925517217
Category :
Languages : en
Pages :
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Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Category : Cooking
Languages : en
Pages : 2487
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Book Description
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703327
Category : Cooking
Languages : en
Pages : 441
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Book Description
2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
Author:
Publisher:
ISBN: 9781760840358
Category :
Languages : en
Pages :
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Book Description
Author: James Peterson
Publisher: Random House Digital, Inc.
ISBN: 1580089925
Category : Cooking
Languages : en
Pages : 338
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Book Description
A collection of step-by-step recipes instructs home cooks on how to prepare a range of meats, stocks, and sauces while discussing different cuts and critical points in the cooking process.
Author: Ramon M Walker
Publisher: Independently Published
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Mastering Meat Cookery" is a comprehensive guide that takes readers on a journey through the art and science of cooking meat to perfection. Whether you're a seasoned chef or an amateur cook, this book will equip you with the knowledge and skills needed to elevate your meat dishes to new heights. Drawing on extensive research and expert insights, this non-fiction masterpiece delves into the intricacies of meat cookery, exploring various cuts, cooking techniques, and flavor profiles. From succulent steaks to tender roasts, juicy burgers to mouthwatering ribs, this book covers it all. The first step in mastering meat cookery is understanding the different types of meat and their unique characteristics. This book provides in-depth information on various meats such as beef, pork, lamb, poultry, and game meats. You'll learn about the different cuts available for each type of meat and how to choose the best cut for your desired dish. Once you have selected your meat, "Mastering Meat Cookery" guides you through the essential techniques needed to achieve perfect results every time. From proper seasoning and marinating to searing, grilling, braising, and roasting, this book covers all the fundamental techniques that will take your meat dishes from ordinary to extraordinary. But mastering meat cookery isn't just about technique; it's also about understanding flavors and creating harmonious combinations. This book explores various flavor profiles and offers tips on how to enhance the natural flavors of different meats. Whether you prefer bold and spicy flavors or subtle and delicate tastes, "Mastering Meat Cookery" has something for everyone. In addition to technique and flavor, this book also addresses important topics such as food safety and sustainability. You'll learn about proper handling and storage of meats to prevent foodborne illnesses. The book also highlights sustainable practices in meat production and offers tips on how to make ethical choices when purchasing meat. What sets "Mastering Meat Cookery" apart from other books on the subject is its practical approach and user-friendly format. Each chapter is filled with step-by-step instructions, helpful tips, and stunning visuals that will guide you through the cooking process. Whether you're a visual learner or prefer detailed explanations, this book caters to all learning styles. Whether you're a home cook looking to impress your family and friends or a professional chef aiming to refine your skills, "Mastering Meat Cookery" is the ultimate resource for anyone passionate about cooking meat. With its comprehensive coverage, expert insights, and practical guidance, this book will empower you to create mouthwatering meat dishes that will leave everyone craving for more. So why wait? Dive into the world of meat cookery and unlock your culinary potential with "Mastering Meat Cookery." Get ready to elevate your cooking skills and become a master of meat!
Author: Ada Boni
Publisher: Pan
ISBN: 9780330240055
Category : Cooking, Italian
Languages : en
Pages : 320
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Book Description
Author: Mark Twain
Publisher: Createspace Independent Publishing Platform
ISBN: 9781523288885
Category :
Languages : en
Pages : 24
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Book Description
Luck is a classic humorous short story written by Mark Twain and first published in 1891. It's about a hero who is really a fool, and why he owes it all to luck. Samuel Langhorne Clemens (November 30, 1835 - April 21, 1910), better known by his pen name Mark Twain, was an American author and humorist. He wrote The Adventures of Tom Sawyer (1876) and its sequel, Adventures of Huckleberry Finn (1885), the latter often called "The Great American Novel." Twain grew up in Hannibal, Missouri, which provided the setting for Huckleberry Finn and Tom Sawyer. After an apprenticeship with a printer, he worked as a typesetter and contributed articles to the newspaper of his older brother, Orion Clemens. He later became a riverboat pilot on the Mississippi River before heading west to join Orion in Nevada. He referred humorously to his singular lack of success at mining, turning to journalism for the Virginia City Territorial Enterprise. In 1865, his humorous story, "The Celebrated Jumping Frog of Calaveras County," was published, based on a story he heard at Angels Hotel in Angels Camp, California, where he had spent some time as a miner. The short story brought international attention, and was even translated into classic Greek. His wit and satire, in prose and in speech, earned praise from critics and peers, and he was a friend to presidents, artists, industrialists, and European royalty. Though Twain earned a great deal of money from his writings and lectures, he invested in ventures that lost a great deal of money, notably the Paige Compositor, a mechanical typesetter, which failed because of its complexity and imprecision. In the wake of these financial setbacks, he filed for protection from his creditors via bankruptcy, and with the help of Henry Huttleston Rogers eventually overcame his financial troubles. Twain chose to pay all his pre-bankruptcy creditors in full, though he had no legal responsibility to do so. Twain was born shortly after a visit by Halley's Comet, and he predicted that he would "go out with it," too. He died the day after the comet returned. He was lauded as the "greatest American humorist of his age," and William Faulkner called Twain "the father of American literature." Twain began his career writing light, humorous verse, but evolved into a chronicler of the vanities, hypocrisies and murderous acts of mankind. At mid-career, with Huckleberry Finn, he combined rich humor, sturdy narrative and social criticism. Twain was a master at rendering colloquial speech and helped to create and popularize a distinctive American literature built on American themes and language. Many of Twain's works have been suppressed at times for various reasons. Adventures of Huckleberry Finn has been repeatedly restricted in American high schools, not least for its frequent use of the word "nigger," which was in common usage in the pre-Civil War period in which the novel was set.
Author: Christine Dowuona-Hammond
Publisher:
ISBN: 9789988152161
Category : Contracts
Languages : en
Pages : 346
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Book Description
