CULA 2800 Meat Prep and Cooking

This course involves the study of primary meats, their professional preparation, and advanced cooking techniques. It takes a hands on approach to identifying whole animal and primal cuts of common proteins including beef, bison, lamb, pork, poultry, and some specialty meats. Emphasis is on proper handling, breaking down, and cooking processes with a focus towards creating fully prepared dishes. Lessons in USDA quality grades, industry processing and handling regulations, and meat sourcing practices are also explored. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 6 lab)

Credits

4 credits

Major Topics

• Introduction to animal meat categories, preparation techniques, and best practices

• Terminologies, tools, and skills related to preparation and cooking of primary types of meats

• Elemental parts and cuts of beef, bison, lamb, pork, poultry, game, and specialty meats

• Fundamentals and practice in meat fabrication

• Proper cooking methods for beef, bison, lamb, pork, poultry, game, and specialty meats

• Specialty and variety meats

• Proper handling, holding, and storing processes

• Standards of quality grading and selection of beef, bison, lamb, pork, and poultry meats

• Preparing, cooking, and plating completed dishes

• Evaluation of complete dishes

Outcomes

In order to successfully complete this course, the student will:

1. Describe the primary functions and required skills of butchery and the grill station in a kitchen.

2. Identify the structural parts and uses of the muscle fibers, connective tissues, and fat elements of primary meat proteins.

3. Compare and contrast proper meat fabrication techniques.

4. Demonstrate appropriate cooking methods for beef, bison, lamb, pork, poultry, game, and specialty meats.

5. Prepare examples of variety meats such as liver, kidneys, tongue, marrow, and sweetbreads.

6. Analyze the USDA standards of quality and grading for each category of meat.

7. Outline the proper handling and storage methods for each category of meat.

8. Compose an array of complete dishes featuring each meat type with complimentary sides and garnishes.

9. Evaluate selections of finished dishes for taste, texture, presentation, and quality.