COOK 253 - Meat Preparation

Course Description
Practical Hand and mechanical tools are used to produce beef, lamb, pork, fish and poultry portions as required for menu production. The boning and separation of various muscles to produce both sub-primal cuts and portion cuts is included. Charcuterie is introduced. Receiving and storage of meats and sanitation of the butcher shop is covered. Theory The nomenclature associated with wholesale and portion cuts of meat products are studied. The relationship between muscle structure and composition as it affects the cooking process is identified. Other topics include health inspection, meat grading, receiving, storing and yield tests.

3 Credits:

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Domestic Fee
554
International Fee
2017.34
Registration Statement
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