Meat Preparation & Saucier II

CLA-1106  Meat Preparation & Saucier II  (6 Credits)  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).