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Fabricating the veal carcass
DVD
Fabricating the veal carcass
Copies
1 Total copies, 1 Copies are in, 0 Copies are out.
Demonstrates what to look for in choosing the perfect veal carcass and how to compare by weight, color and cost. Explains four primal cuts of carcass and how to fabricate and prepare each for cooking while keeping waste to a minimum.
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Title
Fabricating the veal carcass
Call No
TS 1962 F32 1988
Authors
Culinary Institute of America
Subjects
Meat cutting.
Veal.
Beef.
Language
English
Published
Hyde Park, N.Y. : Culinary Institute of America, 1988.
Publication Desc
1 DVD (4 min, 37 sec.) : sd., col. ; 12 cm.
Dimensions
12 cm.
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