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CULN1215 – Theory of Food Fabrication and Production pdf

Credits: 2 (2/0/0)
Description: This course introduces the student to the basic concepts and common practices associated with preparing quantity foods in the professional kitchen. The course will cover the fundamental culinary theories when preparing stocks, soups, vegetables, starches and sauces, as well as proper cutting and cooking of various meats, poultry, fish and seafood.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Identify the classifications of stocks and explain the steps in preparing stocks.
  2. Identify and explain the steps in preparing classic and modern hot sauces.
  3. Identify and explain the classifications of soups and explain the steps in preparing a variety of soups.
  4. Identify and explain the steps in preparing various thickening agents used in soups and sauces.
  5. Identify and explain the various methods of preparing different types of starches and vegetables.
  6. Identify and explain the steps in fabricating and preparing a variety of meats, poultry, fish and seafood items.
MnTC goal areas: (N/A)

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