Poultry Fabrication | Meat & Poultry Cooking Techniques
By: John Draz and Christopher KoetkeCopyright: 2013
Subject: Culinary Arts
Grade Level: 9-14
- The Poultry Fabrication | Meat & Poultry Cooking Techniques DVD, part of the G-W Culinary DVD series, demonstrates skills needed to master poultry fabrication and basic cooking techniques for meat and poultry. This DVD reinforces methods taught in The Culinary Professional and its companion materials, but makes a great supplement for any foods or culinary text. This DVD includes the following segments:
- Poultry Splitting, Quartering, and Eight-Cut
- Preparing Airline Breasts
- Trussing Poultry
- Sautéing Meats and Poultry
- Grilling Meats and Poultry
- Poaching and Simmering Meats and Poultry
- Braising Meats and Poultry
- Products & Prices College & Career
- Table of Contents
- DVD1. Poultry Splitting, Quartering, and Eight-Cut
2. Preparing Airline Breasts
3. Trussing Poultry
4. Sauteing Meats and Poultry
5. Grilling Meats and Poultry
6. Poaching and Simmering Meats and Poultry
7. Braising Meats and Poultry - The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.
- About the Author(s)
- Koetke has a MBA from Dominican University, a BA in French literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and Worldchefs Educator Award. He hosted his own national TV cooking show for almost five years, is a frequent presenter at national and international food events, and has written for several prominent newspapers and foodservice publications. Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or.