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Chicken Butchery - Meat Retail

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Uploaded by on Aug 5, 2010

Full version of video here https://shop.tafesa.edu.au/LOR/Search.aspx?ItemID=747

Chicken Butchery - Meat Retail

This practical handbook and Video/DVD provides the learner with easy to follow methods of boning and preparation. Further utilization of chicken cuts by value adding is also presented. Some of the value adding techniques included are marinating, skewering seasoning, stuffing and pastry wrapping chicken cuts.

To find out about courses offered by TAFE SA go to http://www.tafesa.edu.au or call 1800 882 661.

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