Butchery Practical

Part 1: Meat, poultry, offal butchery and cookery At the end of this course, students should be able to apply the essential skills for identifying the muscle and bone structure of poultry, lamb, pork, veal and beef. Students learn essential skills of de-boning, meat cutting, and meat portioning based on common market forms including proper storage procedures. Cookery skills are developed by using applicable cooking techniques suitable for meat, poultry and offals. Emphasis is placed upon styling, presentation of food, market-related recipes, as well as nutrition and cultural influences. Part 2: Fish and shellfish cookery At the end of this course, students should be able to demonstrate the key differences between round fish and flat fish and their respective deboning techniques, as well as preparation skills of crustaceans and bi-valves. Emphasis is placed on recognizing freshness and quality of seafood products, as well as applying proper storage procedures. Cookery skills are developed by using applicable cooking techniques suitable for these seafood products. Styling, presentation of food, market-related recipes, nutrition and cultural influences are also be examined.