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CUL 242熟食(4学分)

具有并发性的先决条件: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。

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.