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Culinary Ladder · College

Proteins

Muscle and tenderness, the primal cuts, brines, breaking down a chicken, filleting a fish, shellfish, doneness and carryover cooking, and the French and American omelets.

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8 topics in 3 units. Builds on Heat and Cooking Methods. Leads to Flavor, Seasoning and Menu Design. Not sure this is the right course? Find your rung.

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Unit 1 Meat

3 topics

Muscle and connective tissue, the primal cuts, brines and marinades.

  1. Muscle, Connective Tissue and Tenderness
  2. Beef, Pork and Lamb Primal Cuts
  3. Brines, Marinades and Rubs

Unit 2 Poultry, Fish and Shellfish

3 topics

Breaking down a chicken, filleting a round fish, and shellfish basics.

  1. Breaking Down a Chicken
  2. Fish: Freshness and Filleting a Round Fish
  3. Shellfish Basics

Unit 3 Doneness and Eggs

2 topics

Thermometers, resting and carryover; omelets and poached eggs.

  1. Doneness, Resting and Carryover Cooking
  2. Eggs: Omelets and Poaching