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Course Information
Family & Consumer Sciences
FC00236
Introduction to Curing and Smoking Meats
40.00
In this course, students will learn the basics of preserving foods utilizing the techniques of curing and smoking. Students will utilize different methods of curing including salting, dehydrating, fermentation, hot smoking, cold smoking, brining, and utilization of rubs and spices. Students will examine the importance of preserving in culinary history and the importance of this skill in the modern professional kitchen.
Chef Marc Dunham
Francis Tuttle
405-717-4229
Basic Kitchen Skills/Sanitation and Safety
Understand the role of curing and smoking to preserve meats and their place in history.
Identify key ingredients in the curing and smoking process.
Articulate the role of salt in the curing process.
Articulate the processes of osmosis, dehydration, protein de-naturization, and fermentation.
Describe the process of preservation of fat and fat degradation.
Describe the formation of a pellicle and the importance in smoking.
Discuss different varieties of wood used in smoking and explain key terms like flash point.
Prepare a variety of brines, dry rubs, and wet rubs.
Prepare a variety of cured and smoked meats, poultry, and seafood.
American Culinary Federation secondary and post-secondary accreditation, rubric style evaluation for daily cooking production, written tests, practical cooking tests.
Hotels, restaurants, casinos, hospitals, country clubs, spas, cruise liners, schools and universities, correctional facilities, food manufacturing, and food distribution.
Calculator, pens, pencils, student resource center with computers and library, knife kit.

Text:
Gisslen, Wayne (2010). Professional Cooking, 7th Edition. John Wiley and Sons, Inc. New York.
Gisslen, Wayne (2009). Professional Baking, 5th Edition. John Wiley and Sons, Inc. New York.
Culinary Institute of America (2008). Garde Manger, 3rd Edition. John Wiley and Sons, Inc. New York.
McGee, Harold (2004). On Food and Cooking, 2nd Edition. Scribner, New York

Software: CulinarE-Companion Recipe Management, Cheftec, Microsoft office, Blackboard

Major A/V support: Laptops, personal computers, demonstration cameras and screens.
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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts