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