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CULN1260 – Meats pdf

Credits: 3 (3/0/0)
Description: This course is an introduction to beef, pork, poultry, fish and seafood from basic classifications to preparation methods, handling techniques, market forms and accompaniments.
Prerequisites: None
Corequisites: None
  1. Identify government inspection and grading for beef, pork and poultry.
  2. Examine purchasing methods for beef, pork, poultry and seafood.
  3. Identify beef, pork and poultry market forms.
  4. Identify poultry kinds and classes.
  5. Identify beef and pork fabricated cuts.
  6. Identify beef and pork primal cuts.
  7. Identify beef, pork and poultry composition and structure.
  8. Determine proper beef, pork and poultry storage.
  9. Identify market forms of finfish and shellfish.
  10. Identify cephalopods.
  11. Identify lean and fat fish.
  12. Identify mollusks.
  13. Examine fresh and salt water finfish.
  14. Determine proper shellfish and finfish storage.
  15. Identify crustaceans.
  16. Examine proper shellfish and finfish cooking methods.
MnTC goal areas: None

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