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Meat Analysis is a lecture / demonstration class for students in the culinary arts and hospitality studies program. In this class the demonstration in fabricating Beef, Veal, Pork, Lamb, Poultry, Fish, Crustaceans, and Mollusks are the main topics of study. Identifying meat cuts, established for the culinary industry, quality standards and purchasing specifications are important features of the lecture / demonstrations. |
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