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Butchery

Butchery

Author: The Art Institutes

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Description

Develop and hone your butchery skills with this series of basic butchery and cooking techniques.

27 Episodes

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Frittata

Frittata

2012-05-16--:--

French Omelette

French Omelette

2012-05-16--:--

American Omelette

American Omelette

2012-05-16--:--

Stir Fry

Stir Fry

2012-05-16--:--

Searing Beef

Searing Beef

2012-05-16--:--

Scrambled Egg Method

Scrambled Egg Method

2012-05-16--:--

Sauteeing Trout Meuniere

Sauteeing Trout Meuniere

2012-05-16--:--

Sauteeing Fish

Sauteeing Fish

2012-05-16--:--

Pan Fried Egg Method

Pan Fried Egg Method

2012-05-16--:--

Over Easy Egg Method

Over Easy Egg Method

2012-05-16--:--

Incorrect Egg Frying Method

Incorrect Egg Frying Method

2012-05-16--:--

Tucking Method Of Trussing Chicken

Tucking Method Of Trussing Chicken

2012-04-09--:--

Trussing And Roasting Rack Of Lamb

Trussing And Roasting Rack Of Lamb

2012-04-09--:--

Trussing A Chicken

Trussing A Chicken

2012-04-09--:--

Removing Pin Bones In Trout

Removing Pin Bones In Trout

2012-04-09--:--

Peeling Shrimp

Peeling Shrimp

2012-04-09--:--

Improper Chicken Trussing Method

Improper Chicken Trussing Method

2012-04-09--:--

Frenching A Rack Of Lamb

Frenching A Rack Of Lamb

2012-04-09--:--

Fabricating Salmon

Fabricating Salmon

2012-04-09--:--

Fabricating Round Fish

Fabricating Round Fish

2012-04-09--:--

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