Meat-Poultry-Fish-Shellfish

Meat, Poultry, Fish, Shellfish

  • Meat Basics - Identification and Fabrication.
  • Poultry Basics - Identification and Fabrication.
  • Fish Basics - Identification and Fabrication.
  • Shellfish Basics - Identification and Fabrication.
  • Cooking Methods - Grilling, Broiling & Roasting.
  • Cooking Methods - Sautéing, Pan Frying & Deep Frying.
  • Cooking Methods - Steaming & Submersion Cooking.
  • Cooking Methods - Braising & Stewing.
Fruit-Vegetable-Herb

Fruit, Vegetable, Fresh Herb

  • Fruit Identification.
  • Vegetable Identification.
  • Fresh Herb Identification.
  • Cooking Vegetables.
  • Cooking Potatoes.
  • Cooking Grains & Legumes