CLA 1102 — Meat Preparation and Saucier I
A study of the anatomy and purchasing of proteins as well as their butchery, cooking, holding and serving. Also includes the production of stocks, soups, stews, gravies and sauces from bones and by-products.
A study of the anatomy and purchasing of proteins as well as their butchery, cooking, holding and serving. Also includes the production of stocks, soups, stews, gravies and sauces from bones and by-products.