CULA03233 — Meat and Seafood
CULA 03233 - Meat and Seafood CULA 03233 - Meat and Seafood This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling and storing meat, as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction of the principles of receiving, identifying, fabricating and storing seafood. Identification involves round fish, flat fish, crustaceans and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. Associated Fees: 3D Program Fee Course Code History: CULD 0323 Prerequisite(s): UAPTC 3D Culinary Students Course Typically