Cooking Methods for Meat, Poultry and Fish
Course Outline

Course Fee: $50
ACF Approved CEH: 6 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
Instructional Videos Included (9 total videos):
Roasting Meat, Roasting Chicken, Carving Roast Chicken, Smoking, Grilling Chicken Breast, Grilling Meat, Sautéing Meat, Pan-Frying and Deep-Frying, Poaching Chicken Breast

This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

All cooking involves one or more methods of applying heat to foods in order to change them in ways we can control. In this course, we begin with the dry-heat methods, then explore the dry-heat methods with fat, and finally the moist-heat methods. Each module in this course includes a general discussion, guidelines on how to evaluate the quality of products cooked by that method, and a detailed procedure. Each procedure is illustrated by a recipe using that technique, which can be found in the additional materials section for this course.

The procedures outlined in this course are general ones, since they are used for so many different products. Be aware that they might be modified slightly in specific recipes. In this course, we study the cooking methods in their most basic form.

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Course Objectives/Program Outline

Module One - Dry-Heat Methods

Students will be able to define:

• The procedure for roasting and baking meats, poultry, and seafood, and evaluate foods cooked by this method.
• The procedure for barbecuing meats, poultry, and seafood, and evaluate foods cooked by this method.
• The procedure for grilling and broiling meats, poultry, and seafood, and evaluate foods cooked by this method.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Dry-Heat Methods with Fat

Students will be able to explain:

• The procedure for sautéing meats, poultry, and seafood, and evaluate foods cooked by this method.
• The procedure for pan-frying meats, poultry, and seafood, and evaluate foods cooked by this method.
• The procedure for deep-frying meats, poultry, and seafood, and evaluate foods cooked by this method.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three - Moist-Heat Methods

Students will be able to describe:

• The procedure for simmering and submersion-poaching meats, poultry, and seafood, and evaluate foods cooked by this method.
• The procedure for shallow-poaching meats, poultry, and seafood, and evaluate foods cooked by this method.
• The procedure for steaming meats, poultry, and seafood, and evaluate foods cooked by this method.
• The procedure for braising meats, poultry, and seafood, and evaluate foods cooked by this method.
• Basic sous vide procedures, as they are applied to meats, poultry, and seafood.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

• What are the major concepts of the course that you have learned?
• What new professional language have you acquired relating to the topic?
• What new resources did you find in the study of the content?
• Are there any ideas that presented themselves as enlightening and useful?

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Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

• Student must receive 80% or better on each module quiz as well as the final exam
• Student must complete a Final Learning Statement at the end of this course