The Preparation and Cooking of Fish, Meats, Poultry, and Shellfish eLearning module includes all the skills and knowledge required to prepare and cook common proteins in a professional kitchen. Includes information on identifying basic cuts of meat and poultry, the methods used to cook meat and poultry, identifying categories and cuts of fish and types of shellfish, and the various methods of cooking used to prepare seafood.
Line Cook: Preparation and Cooking 3 – Fish, Meats, Poultry and Shellfish is one part of the Line Cook – Emerit eLearning course.
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