CA8. 409 Meats
Addresses fabricating primal and sub-primal cuts of beef, pork and lamb for profitable use in restaurants. Includes knife techniques, portion cutting, and safe and sanitary meat handling and storage. Proper cooking procedures and techniques also are presented. Handling and tasting of meat products is an integral and required part of this class.
Prerequisite
Prerequisite:
CA 103 Culinary Arts Practicum III with a grade of C or better.
Outcomes
Upon successful completion of this course, students will be able to:
Identify, evaluate and select appropriate cooking methods for primal and sub-primal cuts of beef, veal, pork, lamb, and seafood. Fabricate sub-primals and portion cuts from primal cuts of meat and seafood. Demonstrate proper handling and storage of meats using safe and sanitary standards. Demonstrate a butcher's yield test, meat fabrication costing, and cooking loss percentages.