Description
This course is the second part of a two-part course. A La Carte II focuses on the composition, structure, and basic quality factors of meats, game, poultry, finfish and shellfish. USDA requirements and guidelines are introduced. IMPS and NAMPS classifications are discussed and some butchering is practiced. Three- to four-course daily menus are built 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 restaurant environment, in terms of timing of courses, is created. A La Carte II focuses on pork, lamb, finfish and shellfish.