Duration:

Practical training for 2 days

Maximum Number of Participants:

15 Participants

Content:

Meats, beef, veal, lamb, and pork, often consume the largest portion of a food purchasing pounds. In this introductory course on handling meat, we discuss how to protect that investment. Students will learn how to determine the quality of meat, how to purchase meat in the form that best suits their needs, and how to store it. We also discuss several of the cooking methods, and how they can best be used so that a finished meat item is appealing to both the eye and palate. Although each of the cooking methods is illustrated with a single beef, veal or lamb recipe, the analysis is intended to apply to all meats.

Structure of the workshop and topics covered:

• To understand the structure and composition of meats
• To identify various classes and qualities of meat
• How to purchase meat appropriate for your needs
• How to store meat properly
• Nutritional value of meat
• Food safety rules in handling meat & meat dishes
• How to prepare meat for cooking
• How to apply various cooking methods to meat