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

Distribution

Career Training

Offered

Winter, Summer

Notes

Face-to-face

Outcomes

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