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MO1190 - Meat Handling & Preparation

Upon completion of this course the learner will be able to identify the primal cuts of beef, lamb, veal, and pork and list the fabricated cuts obtained from each. The learner will be able to describe the composition and structure of meat and explain how they relate to meat selection and cooking methods. The learner will be able to explain and use the Canadian meat inspection and grading system information when selecting and purchasing meats. The learner will be able to explain ageing of meat, tenderizing techniques, and marinating procedures. The learner will be able to select appropriate cooking methods based on the cut as well as determine doneness in cooked meat. This will include variety meats. The learner will be able to store fresh, processed, cured, canned, frozen, and cooked meats to maximize shelf life.

Prerequisite(s): MO1120

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This course is offered in the following programs:
Marine Cook  | 

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