Slide 1Meat, Poultry and Eggs Processing Ag Processing Technology Unit 3 Slide 2 Objectives Describe the production of meat from cattle, pigs and poultry Identify meat products…

1.MEAT & MEAT COOKERY2. Meat• refers to the edible flesh ofanimals• is animal flesh that is eaten asfood 3. Composition:Meat consist of :Water – 75%Protein –…

1.MEAT & MEAT COOKERY2. Meat• refers to the edible flesh of animals• is animal flesh that is eaten as food 3. Composition:Meat consist of :Water – 75%Protein –…

1.MEAT & MEAT COOKERY2. Meat• refers to the edible flesh of animals• is animal flesh that is eaten as food 3. Composition:Meat consist of :Water – 75%Protein –…

1. Introduction to Meat Cookery 2. Parts of Knife 3. Types of Knives  French knife or Chef’s knife – for general purpose chopping, slicing and dicing.  Utility…