CA 162 - Introduction to Cooking Theories 2
This class continues to build the culinary theory, techniques and principles introduced in CA 160, Cooking Theories 1. Focus is on further developing students culinary understanding and skills through meat fabrication
Prerequisite: CA 160
Upon successful completion of this course, the student should be able to:
1. List, describe and demonstrate a variety of cooking techniques and principles associated with the proper cooking of meats, poultry, fish and seafoods.
2. Identify, explain and describe the preparation and uses of a variety of oils, herbs, spices, marinades and rubs used in food preparation.
3. Describe and demonstrate correct safety and sanitation principles and habits associated with food preparation.
4. Identify, explain and demonstrate appropriate math skills needed and used in performing recipe conversions, costings, requisitions, and yield tests.
5. Identify, describe and explain as well as perform basic meat fabrication skills on a variety of meats, fish/seafood and poultry items.
6. Identify, describe and explain as well as perform basic principles and processes of meat cooking techniques using a variety of meats, fish/seafood and poultry items.
7. Identify and explain appropriate techniques and principles that maximize retention of nutrients in food products.
8. Identify, describe and demonstrate a variety of sandwiches.
9. Identify, describe and demonstrate the techniques and principles used in Garde Manger food production including basic canapés and hors D'oeuvres, basic forcemeats, patés, terrines and sausages.
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