CARTS 202 Protein Identification/Utilization

This is an introduction to a variety of meats, poultry and seafood used in a food service operation. Students identify, select, and prepare various types of meat, poultry and fish/shellfish.

Credits

3

Distribution

Hospitality

Offered

Winter, Summer

Notes

 

Outcomes

1. Cut steaks
2. Cut up poultry
3. Demonstrate the ability to work as a member of a team
4. Describe common varieties of fresh and saltwater fish
5. Describe proper storage and handling techniques for the storage of meats, seafood and poultry
6. Fillet, cut and portion fish
7. Grade beef, veal and lamb
8. Identify prime cuts of lamb, pork and beef
9. Make cube steaks

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown