eBook inside: Buch und eBook Fleischerei heute

This action-oriented textbook guides students through their three-year training as butchers and conveys all content according to the curriculum, lesson by lesson. The texts are presented in a student-friendly manner with the help of numerous illustrations and drawings. Each chapter begins with a specific question related to a professional situation from the everyday life of the example business. Complex tasks, review exercises, and technical calculations within the chapters reinforce the acquired competencies. A knowledge repository with scientific fundamentals and additional information about ingredients, sausage casings, legal regulations, communication, and supplementary products rounds out the 13 learning fields. The 6th edition has been thoroughly revised. What's new: The textbook includes the revised guiding principles for meat and meat products from 2022. The topics of sustainability and animal welfare have been given greater emphasis. Examples of new chapters/topics include: LF 1: Animal Husbandry Labeling Act/Animal Welfare Initiative, LF 1: Packaging Act, LF 7: Treating Meat Products with Primary Smoke Condensate (Smoked Flavor), LF 12: Animal Protection Transport Regulation, LF 13: Regional Products. The visual material is modern and illustrative.