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Meats and Meat Cookery, Marine Corps Institute,

by ERIC ED258041 1984

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Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on meats and meat cookery is designed to help the Marine cook to identify, handle, process, and serve meats, poultry, fish, and shellfish. Introductory materials include specific information for MCI students and a study guide (guidelines to complete the course). The 13-hour course consists of five chapters or lessons. Each unit contains a text and a lesson sheet that details the study assignment and sets forth the lesson objective. A written assignment is also provided. Topics covered in the lessons include beef and veal; pork, lamb, and other meats; fish and shellfish; poultry products; and principles for cooking meats, poultry, fish, and shellfish. (YLB)