Help Icon

CKG7075

Course
CKG7075
Course Title
The Magnificent Meat Case

Description

Where's the meat? In the center of the plate, of course! Our experienced chef instructor will explain the cuts of meat, USDA meat grading classifications, and the basic cooking techniques that include broiling, braising, roasting and sautéing. Leave this class with the confidence to purchase and prepare an assortment of hearty and deliciously healthy entrées.

Objectives

Learn all about meat from the buying process to serving on the plate.

Content

  1. Safe Meat Handling
    • Proper handling and temperature control
    • Cross contamination
  2. Choosing and purchasing meat
    • Identify different cuts of meat
      • Chuck
      • Rib
      • Short Loin
      • Sirloin
      • Round
      • Flank
      • Plate
      • Breast and Fore shank
  3. How to find and talk to a great butcher
  4. Basic Cooking Techniques
    • Broiling
    • Braising
    • Roasting
    • Sautéing
  5. Meat Temperatures
    • Thermometer
    • By sight and touch

Prerequisites

None

Method of Instruction

  • Demonstration
  • Participation/Hands-On
  • Evaluation

    Class survey