Lecture Professional baking (6/E): Chapter 20 - Gisslen
Lecture Professional baking (6/E): Chapter 20 - Gisslen
After studying this chapter you will be able to understand: 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.