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Higher Education

National Apprenticeship Training for Cooks: Fabrication Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941893
  • ISBN-13: 9780826941893
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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Overview

About the Product

This is the fourth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on fabrication techniques for poultry, fish, shellfish, and various meats.

Features

  • National Apprenticeship Training for Cooks: Fabrication Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.

  • This is the fourth station in the ACFEF apprenticeship program and focuses on fabrication techniques for poultry, fish, shellfish, and various meats. This station teaches learners how to identify the different varieties and market forms of these proteins. Product identification is essential to learning the step-by-step fabrication of poultry, fish, shellfish, beef, veal, pork, and lamb.

  • Learners will also learn techniques for fabricating beef and rabbit and how to break down primal cuts of veal, pork, and lamb into scallopini, chops, and racks. Proper handling, safety, sanitation, and storage methods for fabrication equipment as well as knife-sharpening techniques are also covered.

  • A final topic covered in National Apprenticeship Training for Cooks: Fabrication Station is sustainable practices, such as identifying protein products that can be purchased locally and procuring a vendor for these products. Understanding the concept of sustainable proteins and identifying the benefits of purchasing locally will further increase your use of best practices in food production.

About the Author

American Culinary Federation

American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional chefs in the United States today. The ACF, a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today┬┐to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.

Table of Contents

Chapter 1: Poultry
Chpater 2: Market Forms of Poultry
Chapter 3: Fabricating Poultry
Chapter 4: Fish
Chapter 5: Market Forms of Fish
Chapter 6: Fabricating Fish
Chapter 7: Shellfish
Chapter 8: Market Forms of Shellfish
Chapter 9: Fabricating Shellfish
Chapter 10: Market Forms of Beef
Chapter 11: Market Forms of Veal
Chapter 12: Receiving and Storing Beef and Veal
Chapter 13: Fabricating Beef and Veal
Chapter 14: Market Forms of Pork
Chapter 15: Fabricating Pork
Chapter 16: Market Forms of Lamb
Chapter 17: Fabricating Lamb
Chapter 18: Fabricating Rabbit

Key Terms
Sustainability Corner
Certification Exam Preparation Questions