Training on Premises
Theoretical and practical training for 2 days
15 Participants
This course discusses the different kinds and classes of poultry and how to choose those that best suit your needs. You will learn how to store poultry properly to prevent food-borne illnesses and spoilage, how to butcher birds to produce the specific cuts you need, and how to apply a variety of cooking methods properly.
Many of the cooking methods discussed here can be applied to meats as well. Although there are similarities between these methods, there are also many distinct differences.
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