This course will provide the students with the advanced theoretical knowledge of meat, fish, and shellfish utilization as it relates to the foodservice kitchen. Emphasis will be on identification of species, carcasses, bone and muscle structure, primal, sub-primal and fabricated cuts used in food industry, legal requirements of animal slaughter, the slaughtering processes, ageing and packaging of meats. The various types of fish and shellfish will be explored including factors that indicate freshness, market forms and preparation methods.
Current Size: 100%
