CULA115 Meat, Poultry & Fish Cutting
The students in this course will engage in hands on application of fabricating meat, poultry, fish and shellfish. At the conclusion of the course students will have the knowledge to break down steer meat into primal and sub primal cuts. Poultry fabrication will focus on the traditional restaurant cuts - 8 cut, airline and boneless, skinless cuts. Fish fabrication will include filleting, deboning and scaling of flat and round fish. Student will become familiar with shucking and cleaning shellfish for restaurant use. Appropriate cooking techniques for the various fabricated items will be demonstrated and students will have the opportunity to sample some of the products for texture and flavor. They will be able to calculate a butcher's yield and costing of products. Restricted to Culinary students.