Selecting Raw Materials

Catalog description

Introductory study of agricultural products, meat, fish and seafood most used in professional kitchens. Includes the seasonings used in cooking and the families to which they belong. Emphasis in the quality factors and the uses and profile of flavors of different products. Discussion of the basic techniques of cuts of meats, as well as those of handling of fish and seafood. Requires 45 hours of lecture-lab.