Meat Cookery

Series: Cooking and Baking Skills Series

Duration: 18

Genre: Educational

Year Published: 1981

Creator: Centron Corporation

Format: 16mm

Color: Color

Sound: sound

Description: Demonstrates how to cook a variety of beef cuts according to tenderness and fat content, illustrating both moist and dry heat methods. Uses a time-lapse sequence to show how a roast changes as it cooks. Tells how to season, carve, tenderize, check for doneness, and use a meat thermometer., Demonstrators cook various cuts of beef according to tenderness and fat content illustrating both moist and dry heat cooking techniques. Demonstrates also grilling and pan broiling steaks, pan frying breaded round steak, deep fat frying beef and liver cubes, braising a pot roast, and preparing stew in liquid.

Complete Record: Demonstrates how to cook a variety of beef cuts according to tenderness and fat content, illustrating both moist and dry heat methods. Uses a time-lapse sequence to show how a roast changes as it cooks. Tells how to season, carve, tenderize, check for doneness, and use a meat thermometer., Demonstrates the proper techniques for cooking various cuts of beef through both moist and dry heat methods. Includes grilling, roasting, pan broiling, deep-fat frying, braising, and boiling.NOTE: Two (or more) records have been merged together to create this data.