This course provides an introduction to cooking techniques and preparation of varied meat, fish, and poultry items. Theory and practice of production of stocks, sauces, and soups. Study of butchering, yields, purchasing, and grade classification.
Prerequisites
None
Student Learning Outcomes
- Demonstrate heat methods of cooking by conduction, convection, and radiation.
- Define heat applications and explain their impact on proteins and starches.
- Describe the process of caramelization of sugars in foods under heat applications
- Describe and practice cooking techniques to include roasting, grilling, searing, braising, steaming, and blanching
- Prepare and calculate yields for poultry, meat, and fish products
- Identify USDA standards for grading meat.
- Illustrate best purchasing practices for poultry, meat, and chicken.
- Demonstrate knowledge of fabrication of poultry, fish, and meat products.
- Produce sub-primal cuts of meat.
- Describe, identify, and prepare basic and advanced stock production.
- Produce basic soups including clear soups, cream soups, and fortified soups.
- Demonstrate production of basic sauces to include Espagnole, Hollandaise, Veloute, and Supreme.