Product Details
Instructional CD-ROM includes complete description of beef, pork, and lamb cut identification, location of cut, and cooking methods, as well as primal cut identification and definitions of the different types of cuts. Features all retail cuts on the IAVAT meat identification list. Interactive portion of CD-ROM includes practice set that includes only identification features without the names of the cuts, a practice contest that includes a combination of 30 images, and quizzing presentation to identify proper cuts. CD-ROM includes over 700 slides! SYSTEM REQUIREMENTS: Microsoft PowerPoint® and/or Adobe Acrobat presentations. Works well on Windows and Macintosh machines.
Page 1 of 5
Related Items
