Outcomes
In order to successfully complete this course, the student will:
1. Identify and describe the composition and structure of meat.
2. Explain the federal meat inspection and grading system for the following: Beef, Lamb, Veal, Pork, Poultry.
3. Describe the importance of muscle fiber in meats.
4. Describe the meat aging process.
5. Identify the primal cuts of beef, lamb, veal, and pork.
6. Describe and select appropriate cooking methods for the following: Beef, Lamb, Veal, Pork, Poultry, Fish.
7. Demonstrate cooking the following meats by roasting, broiling, sautéing, pan frying, and griddling: Beef, Lamb, Veal, Pork.
8. Identify and classify poultry.
9. Describe the techniques of poultry cooking.
10. List and describe seven basic market forms of fish.
11. Identify and describe the quality grading system for fish.
12. Demonstrate cutting techniques for fish.
13. Identify and describe the cooking methods for fish.
14. Demonstrate the correct method to store fish and fish products.
15. Outline the steps in safely handling shellfish.
16. Demonstrate cooking fish by: Baking, Broiling, Sautéing, Pan-frying, Poaching in fumet and wine.
17. Identify and describe the basic cuts of common game meats.
18. Describe and demonstrate the preparation procedures for frozen meats.
19. Describe and demonstrate the proper storage for the following meats: Beef, Lamb, Veal, Pork, Game Meat.
Recommended textbook: Professional Cooking, Sixth Edition
By: Wayne Gisslen
Publisher: John Wiley and Sons, Inc.