Introduction to Meat Fabrication (October 4- October 24, 2010)

Course Description and Rationale:
This course is designed to instruct students in the fundamentals of meat, fish, and poultry cutting. In addition, students will be introduced to the processes of sausage making and preserving. Through lab assignments, demos, discussions and lectures, students will understand the role of a butcher shop in a multi-unit food service operation.
In addition, meat, poultry and fish are still the center of the plate in most food establishments. It is therefore very important to understand basic meat fabrication. Each primal cut of meat may be fabricated and trimmed in several different ways. There are many different ways of cutting up chickens; each chef has his/her own preferred methods. With fish, there are only a few “cuts”, but hundreds of species, each with its own characteristic. In order to make proper purchasing decisions, which need to be practical and economical, a chef must know basic fabrication of meat, poultry and fish.

For my own thoughts about, or projects that I have done in this class please look look under the “Introduction to Meat Fabrication” category.

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