Meat Preparation & Saucier II

The exploration of further breaking down proteins, some game and variety meats to familiarize the learner to introductory classic French dishes. Emphasis is on brines, marinades, glazes, compound butters, butter-based sauces, consomme and specialty soups.

Instruction (1.0), Lab (8.0)

Requisite courses: Take CLA-1106L (Required, Concurrent).