CULA266

The student will learn through lecture, demonstration and hands-on experiences how to butcher meat to portion control cuts. The student will understand how meat is graded, inspected and aged and will be able to identify the bone and muscle structure of beef, lamb, pork and poultry. Proper handling of these items will be stressed. The student will perform yield test analysis as a part of the learning experience. The student will also learn identification, handling and butchering techniques for finfish, shellfish and a variety of fish. There will be lecture, demonstration and hands-on application of fish cookery principles and techniques. Techniques of brining, curing and smoking will be discussed. The student will learn through lecture, demonstration and hands-on application preparation techniques. The student will perform sensory evaluation of the finished product. (Charcuterie)(Prerequisites: MATH-021, CULA-126, CULA-127, and CULA-133)