About Food and Beverage prepartion mgt II
Course Description This course stresses on meat (beef, veal, lamp, mutton, pork) including quality grading, their specialty regarding dish preparation, etc; games (type, quality grading, their specialty regarding dish preparation, etc); seafood; meat safety; seafood safety and related culinary terms. It also deals with dairy products; (milk, cheese etc), fat & oil; flour; bakery & confectionary; sandwiches; desserts; menu and recipe planning; related culinary terms. Practical Description This practical session is mostly focus on the topics like different meat (beef, veal, lamp, mutton, pork, game) dishes preparation; see foods preparation, bakery and confectionary product (pastries, bread, biscuits, etc) preparation; sandwich and desert dish preparation.