Cooking 101: Meat and Poultry Identification and Fabrication

November 7, 2008

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.

Unit 10: Meat and Poultry Identification and Fabrication

This is a list of the various posts I’ve written about meat and poultry identification and fabrication.  Check back for updates and new posts.

Grades of Beef – This post explains the grading levels for beef: Prime, Select, Choice, and below.

Meat texture and Cooking – This post explains how and why meat texture changes during cooking.

Posted in Cooking 101, Food Profiles, Recipes |