COOK 235 - Dinner Cookery

Course Description:
Introduces students to the preparation of classical and contemporary dishes using dry and moist cooking processes. Practical Methods of preparing, cooking, portioning, garnishing and presenting a variety of meat, fish and poultry. Batters, dressings, stocks, basic sauces and accompaniments are prepared to complement the menu items. Small quantity, batch cooking, cook/ chill and re-thermalization methods are emphasized. Theory Product knowledge and handling complement the study of basic cooking methods and techniques. Menu terminology is introduced.

3 Credits

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