Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavors and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.

Originally released by Video Education Australasia, 2009. Streaming video file encoded with permission for digital streaming by Infobase on January 19, 2017.

Getting Ready to Cook --(1:12) -- Roast Meat -- (1:11) -- Grilling or Frying Meat -- (2:07) -- Cooking Technique: "Doneness" -- (1:47) -- Stewing Meat -- (2:46) -- Larding and Barding Meat -- (1:40) -- Braising Meat -- (5:36) -- Credits: Cooking Techniques: Meat Cooking Techniques -- (0:23).