Browse the Collection

Please search the collection as a library catalogue or database. For example, to retrieve all results related to sociology, you may want to use sociolog* as this will include books with any ending to the root ~ sociology, sociological, sociologist, and sociologists ~ in the title or description.

Meat Cutting and Processing for Food Service

textbook cover image
Meatcutting by go2HR is CC BY.

Description: This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail. Meat Cutting and Processing for Food Service is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.

Author: go2HR, The BC Cook Articulation Committee

Adoption (faculty): Contact us if you are using this textbook in your course

Adaptations: Support for adapting an open textbook

Open Textbook(s):

  1. WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Instructor Resource: Testbank. Email helpdesk@bccampus.ca
  2. WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Read this book online
  3. DOWNLOAD PDF file. This icon is licensed under a Creative Commons
Attribution 3.0 License. Copyright Yusuke Kamiyamane. Print (.pdf) (9 MB)
  4. DOWNLOAD EPUB file. This icon is licensed under a Creative Commons
Attribution 3.0 License. Copyright Yusuke Kamiyamane. eReader (.epub) (8 MB)
  5. DOWNLOAD MOBI file. This icon is licensed under a Creative Commons
Attribution 3.0 License. Copyright Yusuke Kamiyamane. Kindle (.mobi) (9 MB)
  6. PRINT Buy a print copy
  7. DOWNLOAD XML file. This icon is licensed under a Creative Commons
Attribution 3.0 License. Copyright Yusuke Kamiyamane. EDITABLE: Pressbooks file (.xml) (0.39 MB)
  8. DOWNLOAD XML file. This icon is licensed under a Creative Commons
Attribution 3.0 License. Copyright Yusuke Kamiyamane. EDITABLE: WordPress file (vanilla.xml) (0.36 MB)
  9. DOWNLOAD XHTML file. This icon is licensed under a Creative Commons
Attribution 3.0 License. Copyright Yusuke Kamiyamane. EDITABLE: .html file (0.18 MB)

There are currently no reviews for this book.

Be the first to Review this book