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Essay / Research Paper Abstract
This 10 page paper reports on three books in the Kitchen Pro Series, one by Mark Ainsworth on fish and seafood, and two by thomas Schneller, one on meat and one on poultry. The writer offers a comprehensive overview of each text, arguing that these books are crucial references for anyone with or seeking a career in the culinary arts. Bibliography lists 4 sources.
Page Count:
10 pages (~225 words per page)
File: KL9_khpmfbkrev.doc
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the Meat and the Fish and Seafood editions in the series, but this examination of culinary texts also looks at the poultry edition, arguing that all three are texts that
can greatly benefit anyone seeking a career in culinary arts. Poultry: Thomas Schnellers text on poultry is comprised of nine chapters, beginning with an introductory overview of the topic
that covers essential topics such as food safety issues with poultry, packaging and storage, and cooking safety. This is followed by chapters that are each devoted to a specific category
of poultry, with chapters on chicken, duck, goose, turkey and game birds. Chapter 7 switches back to a general perspective offering information on poultry nutrition and chapter 8 addresses the
subject of eggs. The final chapter is devoted to poultry recipes. As food professionals, culinary students must understand all aspects of food preparation, which means not only being thoroughly
knowledgeable about food safety issues, but also having knowledge about how poultry is produced, that is, the factor that indicate the finest, most delicious birds. This is why Schnellers book
should be included in any food professionals library, as it provides this information in a comprehensive and clear manner. For example, Schneller points out that poultry is considered to be
highly susceptible to pathogens because of the high water content of its lean muscle and that poultry is often water chilled.2 The list of pathogens associated with poultry is
long and formidable, as it includes "Salmonella, Escherichia coli (E. coli), Staphylococcus areoles, Campylobacter and Listeria," which are all "serious food borne illnesses."3 While these illnesses have the potential to
harm any customer, they are particularly deadly in regards to the elderly, small children and individuals with compromised immune systems.4 The author then goes over the USDA guidelines and regulations
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