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              Cuisine Basics:Meat (boning techniques)

              Preparation of Racks—Carré (removing excess fat, pulling tendons, scoring fat, etc.) / Manchonnage (removing meat from the ends of bones)/ Ficeler (trussing with twines) / Désossage (boning) / Lardage (inserting strips of lard into meat) / Cutting techniques / Cooking techniques
              *Some of the finished products are allowed to be brought home.


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