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Processing and Testing Chicken – IDDSI Levels 6 and 5

Published by Pineapple Academy

This video discusses the process of cutting chicken thighs and breasts to specific levels (6 and 5) using a biased cut technique.

Objectives

Learn meat cutting techniques for food service industry; Understand food preparation methods for culinary arts

Roles

Chef; Quality Assurance Specialist; Cook; Grocery Store Manager; Event Coordinator; Catering Manager; Meat Cutter; Inspector

Departments

Butchery; Event Planning; Quality Control; Culinary Arts

Industries

Food Manufacturing; Foodservice; Catering; Food Retail

Tags

meat-cutting; food-preparation; culinary-arts

Topics

Food preparation methods; Meat cutting techniques

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