Foods: Meat, Poultry, and Fish

Course ID: E-IL-411

Audience
Adult Continuing Education Program and High School Program

Course Description
The courses in the Foods series offer a basic knowledge of foods, sound organizational guidelines, adaptive techniques, and common-sense tips. This course explains food preparation concepts that pertain to meat, chicken, and fish as main dishes. These food preparation concepts enable you to plan satisfying and healthy dishes that you can enjoy on your own and with others.

Media
The course is available in braille, large print, digital talking book as well as on audiocassette.

Organization
"Foods: Meat, Poultry, and Fish" is based on Chapters 13 to 15 of the textbook Guide to Good Food. The course is divided into three lessons.

Credit
1 Carnegie unit for completing all 5 courses in the series

Prerequisites
none

Overview
Three assignments are submitted to the instructor.

Grading
letter grades

Average Completion Time
approximately 2 months

Supplementary Course Materials
· recipe cards that may be used to complete the assignments
· a Handbook featuring adapted techniques and common-sense tips
· a Resource List with additional readings, contact information for vendors, and food-related Web sites
Note that the Handbook and Resource List are only sent the first time a student enrolls in the Foods series.

Objectives and Content
After completing Lesson 1, you will be able to
a. discuss the nutritional value of various types of meat
b. explain the role of meat inspection and grading
c. select quality meat
d. describe how to store meat products safely
e. apply food science principles to produce tender meat dishes
f. summarize various methods of cooking meat
g. identify how you can organize your kitchen and plan meals that include meat

After completing Lesson 2, you will be able to
a. discuss the nutritional value of poultry
b. identify guidelines for buying poultry products
c. explain how to store poultry properly
d. apply food science principles relevant to cooking poultry
e. select the proper method of cooking poultry
f. identify techniques that enable you to cook poultry

After completing Lesson 3, you will be able to
a. discuss the classification and nutritional value of fish and shellfish
b. determine how to purchase and store fish and shellfish
c. identify various methods of cooking finfish
d. explain principles and methods of cooking shellfish
e. suggest ways to increase your self-confidence when eating with others