CHEF1340 — Meat Preparation and Cooking

CHEF 1340 - Meat Preparation and Cooking CHEF 1340 - Meat Preparation and Cooking Course Description: Study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist, dry, and combination heat preparation methods as related to both classical and modern methods of preparation of dishes. Semester Hours: 3