Description
This course is the first part of a two-part course. A La Carte I focuses on the composition, structure, and basic quality factors of meats, game, poultry, finfish and shellfish. USDA requirements and guidelines will be introduced. IMPS and NAMPS classifications are discussed and some butchering techniques is practiced. Three- to four-course daily menus are designed around the aforementioned proteins, applying previously introduced moist and dry cooking methods. The students will gain competence in ???a la minute??? (prepare to order) methods for preparing these menus. Plate presentation approaches in the classical and contemporary styles will be included. Simulation of the restaurant environment in terms of timing of courses is practiced. A La Carte I focuses on poultry, beef, game, and veal.