Seafood Identification & Fabrication
Distance Learning by
World Mentoring Academy
Online
/ Distance Learning
Details
An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage
of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish.
Resources: Open Courseware from Adam Smith College, Georgia Organics, The Chef's Academy, MIT, Atlantic Cape CC, Manage Your Bar, UC Berkeley, Stanford along with many of the World's finest University's.
Language: English
Professors: Michael Williams
Units: 3
Lesson content
- Choosing Ocean-Friendly Seafood
- Salmon Fabrication pt. 1
- Salmon Fabrication Pt. 2
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World Mentoring Academy is offering FREE Open Courseware. Setup a free user account & select courses with video lectures, Syllabus, Free textbooks when avail., assignments/homework, testing from MIT, Harvard, UC Berkeley, Stanford, U of Mich, Yale along with many of the World's finest University's (700+courses/24-48+ Lectures)
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