Food Prep I

Catalog description

This course presents relevant information and training about standard commercial and institutional food preparation as it relates to the preparation of stocks, sauces, soups, and red meats. Upon completion, the student will be able to identify the ingredients and methods of production of stocks, reductions, and glazes. They will be capable of classifying and preparing sauces, thickening agents used, sauce families, production methods, finishing techniques, and producing and classifying soups. The student will understand the composition, structure, and quality factors involved in utilizing red meats. Topics such as the basic cuts available and carcass structure, as well as selection of the various market forms available and an overview of cooking methods as it relates to tenderness and methods of determining doneness of meats will be explored. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation.