{"id":19177,"date":"2015-02-04T16:21:45","date_gmt":"2015-02-04T14:21:45","guid":{"rendered":"http:\/\/www.lp-buisson.net\/passla3eme\/?p=19177"},"modified":"2020-09-28T13:47:29","modified_gmt":"2020-09-28T11:47:29","slug":"boucher","status":"publish","type":"post","link":"http:\/\/www.lp-buisson.net\/passla3eme\/boucher\/","title":{"rendered":"Boucher"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/F-yqp3FzqC4?feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><strong>d\u00e9couvrir le m\u00e9tier de boucher<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Le boucher r\u00e9ceptionne et stocke les viandes (bovins, ovins, porcins, caprins, \u00e9quins, volailles et gibiers). Il contr\u00f4le la tra\u00e7abilit\u00e9 et la qualit\u00e9 de la viande ainsi le respect des r\u00e8gles d&rsquo;hygi\u00e8ne et de s\u00e9curit\u00e9. Il d\u00e9coupe, d\u00e9sosse et s\u00e9pare les viandes. Il les pr\u00e9pare (parage, \u00e9pluchage, tranchage et ficelage) pour la vente en respectant les techniques de pr\u00e9sentation, de d\u00e9coration et d&rsquo;\u00e9tiquetage. Il habille les volailles et confectionne les produits tripiers. Il peut participer au conseil et \u00e0 la vente des produits.<\/p>\n<p>Le titulaire du CAP d\u00e9bute comme boucher pr\u00e9parateur qualifi\u00e9, ouvrier professionnel qualifi\u00e9 ou de fabrication. Il peut \u00eatre employ\u00e9 dans une boucherie artisanale, au rayon d&rsquo;une grande surface, en atelier de transformation, entreprise industrielle ou collectivit\u00e9.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; d\u00e9couvrir le m\u00e9tier de boucher &nbsp; Le boucher r\u00e9ceptionne et stocke les viandes (bovins, ovins, porcins, caprins, \u00e9quins, volailles et gibiers). Il contr\u00f4le la tra\u00e7abilit\u00e9 et la qualit\u00e9 de la viande ainsi le respect des r\u00e8gles d&rsquo;hygi\u00e8ne et de s\u00e9curit\u00e9. Il d\u00e9coupe, d\u00e9sosse et s\u00e9pare les viandes. Il les pr\u00e9pare (parage, \u00e9pluchage, tranchage et [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":26931,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"acf":[],"_links":{"self":[{"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/posts\/19177"}],"collection":[{"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/comments?post=19177"}],"version-history":[{"count":1,"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/posts\/19177\/revisions"}],"predecessor-version":[{"id":27355,"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/posts\/19177\/revisions\/27355"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/media\/26931"}],"wp:attachment":[{"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/media?parent=19177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/categories?post=19177"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.lp-buisson.net\/passla3eme\/wp-json\/wp\/v2\/tags?post=19177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}