CHEF 1340 Meat Preparation and Cooking

Study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist,dry, and combination heat preparation methods as related to both classical and modern methods of preparation of dishes.

Credits

3:2:4

Offered

Spring

Outcomes

1. Identify types, species, and market forms of beef, pork, lamb, poultry, seafood, and wild game
2. Explain safe handling procedures; prepare a variety of menu items using all types of meats, poultry, and seafood in both moist heat and dry heat cooking techniques
3. Demonstrate processing and preparation techniques as related to sanitation