CLR 118 - Meat and Seafood Fabrication and Cooking
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 117
In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students will apply dry, moist and combination cooking techniques to meat, poultry and seafood. Students will refine their cooking techniques of sauces, starch and vegetables to prepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course.
Upon successful completion of the course, the student will:
- Explain and practice the principles of kitchen safety and sanitation.
- Fabricate whole chicken into portions.
- Fillet round and flat fish.
- List various cuts of meat and seafood and identify appropriate cooking methods.
- Cook various cuts of meat and seafood by dry, moist and combination cooking methods.
- Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
- Meat identification
- Seafood identification
- Poultry fabrication
- Dry heat cooking techniques
- Moist heat cooking techniques
- Combination cooking techniques
Textbook, program knife kit and uniform.
Approved By: Bullock, Quintin Date Approved: 02/28/2017
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