Académique Documents
Professionnel Documents
Culture Documents
Midterm Period
A. Butchering
1.1 Classification of different parts of:
Red Meats
a. Beef
b. Pork
c. Lamb and goat
Poultry
a. Chicken
b. Duck
c. Turkey
Fish and seafoods
1.1 Bring live chicken for butchering laboratory
( Lab 1)
B. Cooking Procedures (Lecture and Laboratory)
1.1 Mis en place procedure
1.2 Making Stocks
1.3 Soups and Sauces
1.4 Fruits and Vegetables
1.5 Sandwiches and Rolls
Final Period
A. Principles of Cooking
B. Methods of Cooking
1.1 Moist Heat Method
1.2 Dry Heat Method
1.3 Dry Heat Method using Fats
1.4 Microwave cooking
Meat
Poultry
Fish and Seafoods