Course: Product Identification and Purchasing

Catalog Number: 10316101

Credits: 2.00

Class #Class DatesClass Day(s)Class TimeModeLocation
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Description: ......through identification, the study of origins and seasonality, discussion of quality, use, safe handling and fabrication, learners will explore vegetables, seafood, meats, fruits, herbs, spices, oils, vinegar and the nature of taste and flavor. The USDA grading system and butchery concepts are included. Safety, sanitation and cost control concepts are applied.

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