CULA 2800 Meat Prep and Cooking
Basic meat preparation and cooking methods applicable to beef, lamb, veal, pork, fish, and poultry are the focus of this course. Cooking procedures such as roasting, sauteing. braising, grilling, baking, broiling, pan broiling, and pan-frying are emphasized. Identification and characteristics of cuts of meat, U.S.D.A. quality grades, and Federal Meat Inspection Regulations are addressed. Overall kitchen functions for preparing and expediting food during service hours in a restaurant are emphasized. (1 lect., 6 lab)