GRADE 10 COOKERY
This course provides a comprehensive understanding of meat sources and the levels of doneness in meat preparation. It explores the various sources of meat, including livestock (beef, pork, lamb, and goat), poultry (chicken, turkey, and duck), and game meats (venison, rabbit, and wild fowl). Students will learn about factors affecting meat quality, such as breed, feed, and processing methods.
The course also covers the different levels of meat doneness, from rare to well-done, and the proper techniques for achieving each. Topics include temperature guidelines, cooking methods, and the impact of doneness on texture, flavor, and food safety. Students will gain hands-on experience in assessing meat doneness using visual cues, touch, and meat thermometers.