Cold Meats

Prerequisites

Before studying this chapter, you should already

• Have read “How to Use This Book,”, and understand the professional recipe format.
• Be familiar with standard cuts of meat and poultry.
• Know how to determine tenderness or toughness in a cut of meat or poultry.
• Have mastered basic meat and poultry cooking methods used for hot service.
• Know how to judge the internal doneness of meat and poultry by both touch and temperature.
• Know and observe food safety practices for protein-based foods to be served cold.