Fabrication of Meat and Poultry

Fabrication of Meat and Poultry

About this course

Course objectives

This course aims to impart skills and abilities to learners in preparation of meat and poultry for cooking. Learners will be able to fabricate red meat and poultry with types of cutting and deboning techniques.

Course description

The course content includes: Types and uses of kitchen tools and equipment

Techniques of handling and using knives safely

Ways of storing and sharpening knives

Procedures of fabricating meat and poultry

Meat and poultry portion control specifications

Tying and trussing methods

Safety and sanitation guidelines for meat and poultry

Methods of storing meat and poultry

Appropriate temperatures for storing meat and poultry