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CUL 240屠杀(4学分)
CUL 240:屠杀
https://catalog.cocc.edu/course-outlines/cul-240/
成绩单标题屠宰学分4年级模式标准信等级接触时间合计80其他时间80先决条件CUL 170。了解牛肉、小牛肉、猪肉、羊肉、野味、家禽和特色肉类的肌肉和骨骼结构;制造次原始和餐饮服务切割;并应用捆绑和桁架方法。介绍肉类检验流程，质量和产量分级，成本计算和产量测试，采购规范，以及有关从农场到餐桌的基本信息。讨论所有肉类的首选烹饪方法，适当的刀具选择和屠宰设备。卫生和安全标准贯穿始终。1.学习成果演示正确的屠宰/制作技术的整个动物和原始切割。2. Explain proper methods of storing various proteins. 3. Identify primal and sub-primal cuts. 4. Explain the grading process for proteins. 5. Demonstrate proper equipment usage, safety, and sanitation in handling proteins. 6. Explain the value of a professional butchery in the culinary field. 7. Demonstrate the process of tying meat and trussing poultry.
CUL 242:熟食店
https://catalog.cocc.edu/course-outlines/cul-242/
成绩单标题Charcuterie学分4年级模式标准信件等级联系时间总80其他时间80先决条件与并发CUL 240。学习各种开胃菜和调味料，调味料，调味料，肉馅和腌制，腌制和熏肉，鱼和家禽的专业技能。熟练制作香肠，pâtés，陶罐，galantines和填充肉。准备从新鲜香肠到干腌腊肠的各种熟食产品。1.学习成果演示先进的香肠制作技术。2.解释现代菜单上熟食产品和相关调味品的重要性。3.准备干湿制剂。 4. Demonstrate proper sanitation practices relating specifically to charcuterie. 5. Demonstrate hot and cold smoking techniques. 6. Prepare confits, terrines and forcemeats. Content outline • Wet Curing • Dry Curing • Safety and Sanitation • Cold Smoking • Hot Smoking • Confit (preserved in fat) • Pellicle (dry surface of smoked proteins) • Buchery • Grind Method • Sausage Binders • Smoked Proteins • Dry Cured Meats • Fresh Sausage • Smoked Sausage • Sausage Stuffing • Seasoning • Emulsified Sausage • Understanding Salt • Forcemeats • Corning • Terrines • Gratin Forcemeats • Straight Forcemeats • Mousseline Forcemeats • Forcemeat Emulsion • Byproduct Utilization • Charcuterie on Modern Menus • Complimentary Condiments Required materials Requires textbook and culinary arts tool kit available at the COCC Bookstore.
BAK 240:手工面包的工艺
https://catalog.cocc.edu/course-outlines/bak-240/
成绩单标题手工面包工艺学分4年级模式标准字母等级接触时间总计80其他时间80先决条件BAK 140或BAK 101或CUL 140。应用原则和技术准备精益酵母，丰富，和酵母面包，包括扁面包，法棍面包，奶油蛋卷，百吉饼，椒盐卷饼，酵母和黑麦面包。强调区域和国际面包，自然发酵，和各种面粉和谷物的使用。实践和应用传统和创新的烘焙，成型和整理方法。1.学习成果运用工匠技术，如手工成型和混合，以及缓慢和自然的发酵方法，生产出风味和外观独特的面包。2.演示十二个烘焙步骤在酵母面团的生产和复制每个步骤的技能和精度。3.演示每种成分在优质面包生产中的作用。 4. Apply specific tools, such as baker’s percentage, to formulate, design, convert, troubleshoot, and evaluate bread formulas. 5. Create and evaluate variety of traditional and regional handcrafted artisan breads. Content outline A brief history of bread Ingredient properties and equipment The baking process The mixing sequence and dough development Lean straight dough and hearth breads The fermentation phase The shaping phase Rich and sweet dough The proofing phase Décor and baking Regional breads Preferments and long fermentation Natural fermentation and sourdough Whole grains and rye Required materials Requires a uniform and baking and pastry arts tool kit available at the COCC bookstore.
Cascade烹饪学院
https://catalog.cocc.edu/programs/cascade-culinary-institute/
.．.合作伙伴。查看课程大纲CUL240屠宰(4学分)CUL170年。了解.．.
