This course provides an overview of essential cooking techniques and the preparation of a variety of meat, fish, and poultry dishes. It addresses both the theoretical and practical aspects of producing stocks, sauces, and soups, and includes instruction in butchering methods, yield analysis, purchasing strategies, and grade classification.
Prerequisites
None.
1. Demonstrate cooking methods that utilize conduction, convection, and radiation as primary heat transfer mechanisms.
2. Identify various heat applications and evaluate their effects on the structural and functional properties of proteins and starches.
3. Explain the process of sugar caramelization in foods during heat treatment.
4. Demonstrate proficiency in cooking techniques, including roasting, grilling, searing, braising, steaming, and blanching.
5. Prepare poultry, meat, and fish products and calculate their respective yields.
6. Recognize and interpret United States Department of Agriculture (USDA) standards for meat grading.
7. Demonstrate optimal purchasing practices for poultry, meat, and fish products.
8. Apply fabrication techniques for poultry, fish, and meat products.
9. Produce sub-primal meat cuts in accordance with industry standards.
10. Identify, prepare, and distinguish between basic and advanced stocks.
11. Prepare basic soups, including clear, cream, and fortified varieties.
12. Prepare foundational sauces, including Espagnole, Hollandaise, Velouté, and Supreme.