Food Preparation Practical II

Catalog description

Food Preparation Practical II introduces the student to the subject of meats and their application in foodservice operations. Students will learn about the muscle and bone structure of beef, veal, pork, lamb, poultry, and fish; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Topics will include meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, preferred cooking methods for all meats, proper knife selection, and butchery equipment. Sanitation and safety standards will be stressed throughout. (Credit is allowed for only one of the following courses: CUL 115 , HRM 110, or HRM 145.)