|Meat Preparation and Cooking|
|CLASS CODE:||AS 255||CREDITS: 2||FEE: $20.00|
|DIVISION:||AGRICULTURAL AND LIFE SCIENCES|
|GENERAL EDUCATION:||This course does not fulfill a General Education requirement.|
|DESCRIPTION:||Basic preparation and cooking skills of meat including beef, lamb, pork and poultry. The course is designed to teach students proper meat preparation techniques including safe handling of raw meats, cooking techniques with both gas and charcoal barbeque, roasting, moist cooking and frying. Students will gain experience in seasoning and preservation techniques including different smoking methods; jerky, salami, bacons and hams. Skills taught; meat safety and sanitation, proper knife handling and sharpening, basic meat processing and meat identification.|
|CONTENT AND TOPICS:||1. Describe conversion of muscle to meat and meat characteristics.
2. Discuss types and methods of meat preparation and cooking.
3. Demonstrate proper cooking techniques of protein meat.
4. Plan large group meat preparation and cooking.
5. Describe nutritional values including pros and cons of meat.
|GOALS AND OBJECTIVES:||Exams and quizzes
|EFFECTIVE DATE:||August 2004|