Course Content :

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
• 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
• Cozido à Portuguesa