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CULN2214 – Quantity Food Preparation and Butcher Lab pdf

Credits: 6 (0/6/0)
Description: This course covers the hands-on preparation of meats, fish, poultry, soups, stocks, sauces, pasta, grains, starches and vegetables required in the production area in many food service operations. It also covers the hands-on application of meat cutting and processing, as well as other functions performed in the butcher shop area of the food service operation.
Prerequisites: instructor permission required
Corequisites: (None)
Competencies:
  1. Display professionalism.
  2. Demonstrate proper sanitation and safety standards.
  3. Demonstrate proper equipment operation.
  4. Perform proper food storage.
  5. Fabricate beef, poultry, pork.
  6. Fabricate fish and shellfish.
  7. Prepare soups and stocks.
  8. Prepare sauces.
  9. Prepare vegetables.
  10. Prepare pasta.
  11. Prepare rice, grains and other starches.
  12. Perfom proper mis en place.
  13. Calculate recipe yields.
  14. Perform proper measuring and weighing techniques.
  15. Convert recipes.
  16. Determine highest/best leftover useage.
  17. Determine future product needs.
  18. Evaluate completed food product.
MnTC goal areas: (N/A)

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