Duration:

Theoretical and practical training for 2 days

Maximum Number of Participants:

15 Participants

Content:

This course discusses the different kinds and classes of poultry and how to choose those that best suit your needs. You will learn how to store poultry properly to prevent food-borne illnesses and spoilage, how to butcher birds to produce the specific cuts you need, and how to apply a variety of cooking methods properly.

Many of the cooking methods discussed here can be applied to meats as well. Although there are similarities between these methods, there are also many distinct differences.

Structure of the workshop and topics covered:

• To understand the structure and composition of poultry
• To identify various classes of poultry
• How to purchase poultry appropriate for your needs
• How to store poultry properly
• Nutritional value of poultry
• Food safety rules in handling poultry & poultry dishes
• How to butcher birds to produce the right cuts you need
• How to prepare poultry for cooking
• How to apply various cooking methods to poultry