Description
Protein Identification, Fabrication, and Utilization 1
Introduction to the muscle and bone structure of beef, veal, pork, lamb, game, and poultry; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Analyze national meat identification systems, carcass inspection, quality and yield grading, costing and yield testing, purchasing specifications, and the farm-to-table trail. Learn proper cooking methods for all meats, knife selection, and use of butchery equipment.
Details
Grading Basis
Official
Units
3
Offering
Course
CUL ARTS 10316161
Academic Group
Associate Degree
Academic Organization
Hospitality
Typically Offered
Fall