Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 20
Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 20
Learning objectives of this chapter include: Define poultry and list commonly purchased poultry products; explain the selection factors for poultry, including government grades; create product specifications for poultry; describe the process of purchasing, receiving, storing, and issuing poultry.