Students will learn how to use different
cooking methodologies (such as roast in
oven, cook in butter, grill, roast, cook in
casserole, braise, boil and poach) to
prepare meat, game and poultry dishes.
Course Outline :
Students will learn how to use different cooking methodologies (such as roast in oven, cook in butter, grill, roast, cook in casserole, braise, boil and poach) to prepare meat, game and poultry dishes. Examples of some dishes are:
Roast Pork Loin Stuffed with Spinach
Roast Pork Loin
or Pork with Spinach
English roast beef with Yorkshire pudding
Saltimbocca Alla Romana
Breast of Chicken with Marsala
Veal Zurich Style with Spätzle
Sauté Veal Liver in Red Wine
Venison medallion with apples and red cabbage
Mixed Meat Platter
Chicken in Red Wine
Pheasant with Wild Mushrooms
Braised Goose Breast in Tomato Coulis
Braised Beef Roll in Madeira Wine
Boiled Beef Tenderloin with Vegetables and Bread Sauce
