Chicken Fabrication Movie Review 199?

Teaches food industry and kitchen workers how to cut up chickens "in house" in order to control portion size, meet quality standards and minimize waste by using the clean trim for stock, sauces and salads. Part of the Knife Skills Series.

Distribution

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu

Available on VHS
Running time 45 minutes.

Cast and Crew

Genres

Cooking, Food Industry, How-To