culinary class

1. Describe the different cooking methods for proteins (dry heat, moist heat, etc).

2. Know subcategories (braise, grill, bake, pan seared)

3. what types of cooking methods do we use for specific meats?

4. Describe the purpose of using the methods with specific meats

5. What is the purpose of using a marinade for meats?

6. Describe the different types of poultry.

7. what are the proper cooking methods and temperatures for poultry?

8. can you Break down a whole chicken and the different parts?

9. Tell the purpose of aging meats and the amount of time.

10. identify the cuts of beef we worked with.

11. What the connective tissue we remove is?

12. What a beef wellington is and its components?

13. what animal Veal is from?

14. Identify some dishes we produced with veal and what they are.

15. identify dishes/cooking methods using lamb.

16. What are the different cuts of pork we worked with and what cooking methods for them

17. identify the different fish and seafood we worked with. explain the dishes we produced with them

18. What are the 2 categories of game meats Be able to identify different game meats?

19. what are cooking methods commonly used with game meats?

20. identify different types of hors d'oeuvres. describe specific ones of healthy carrot and cucumber cream chess rolls.

21. describe different sides (veg and starch) we produced to go along with our proteins.

22. describe the components of a plated dish.

23. describe the purpose of a garnish. identify different things we strive for and look for in plating.