Skillbank: Catering - Jointing and Preparation of Turkey (2 Parts)

Synopsis

Two videos demonstrating the preparation of turkey, illustrating the correct use of knives and emphasising the quality of the source animal, the need to for correct storage temperatures, and key hygiene and safety measures. Individual programmes are: 1) Preparation, Roasting and Carving; 2) Preparation of Speciality Cuts.

Series

Skillbank, Series

Language

English

Country

Great Britain

Medium

Video; Videocassette. VHS. col. 28, 27 min.

Year of production

1992

Availability

Sale; 1997 sale: £45.00 (+VAT +p&p) each

Subjects

Catering; FE

Keywords

catering industry; meat; turkeys; vocational education; butchery skills

Sections

Title

Preparation, roasting and carving

Synopsis

Demonstrates how to prepare, roast and carve a traditional roast turkey, and prepare a modern turkey crown and turkey top. It also shows how to tie and truss a turkey. The sequence on carving shows the correct use of knives, including sharpening, as well as carving and presenting even slices of meat. It stresses the impoortance of the quality of the source animal and correct storage temperature. Key hygiene and safety measures are emphasised throughout.

Duration

28 mins

Title

Preparation of speciality cuts

Synopsis

Demonstrates the preparation of speciality cuts of turkey including: removing the legs, thighs and oysters; removing the wings and the supremes; producing boned, rolled and stuffed legs; removal and use of the fillet; production of breast steaks, with and without pockets; diced turkey, turkey escallops and turkey strips. Knife skills are shown in detail. It stresses the impoortance of the quality of the source animal and correct storage temperature. Key hygiene and safety measures are emphasised throughout.

Duration

27 mins

Production Company

Name

Educational Broadcasting Services Trust

Email

support@fenc.org.uk

Web

http://www.fenc.org.uk/ External site opens in new window

Phone

01553 630828

Address

c/o fenc
The White House
8 Gayton Road
Ashwicken, Kings Lynn
Norfolk
PE32 1LS

Notes

EBST was set up in 1987, to spread specialist learning through broadcast and new media; it’s roots were in BBC and public service broadcasting. Now EBST Online is part of FENC (www.fenc.org.uk).