This is an introduction to a variety of meats, poultry and seafood used in a food service operation. Students identify, select, and prepare various types of meat, poultry and fish/shellfish.
Outcomes
- Cut steaks
- Cut up poultry
- Demonstrate the ability to work as a member of a team
- Describe common varieties of fresh and saltwater fish
- Describe proper storage and handling techniques for the storage of meats, seafood and poultry
- Fillet, cut and portion fish
- Grade beef, veal and lamb
- Identify prime cuts of lamb, pork and beef
- Make cube steaks
Distribution
Career Training
Notes
Face-to-face