Meat Cutting | Madison College Outline of Instruction

10316118 Meat Cutting

Course Information

Description

Unless the restaurant is vegetarian, the highest cost comes from purchasing, preparation and service of meats. Meats are also one of the highest profit margins for restaurants. In order to obtain the best value out of meats it is important to understand how to select the correct cut for a type of cooking method. Learn about primal cuts of beef, veal, pork, lamb, and game. Students will also learn the cuts of poultry and fish. They will learn how to handle shellfish and how to properly store all items located in the butcher shop. Students will have the opportunity to cut certain cuts of meat and how to utilize all aspect of the meat. Students will learn how to work in a sanitary environment with the meats. They will also become familiar with many of the meat cutting tools used. Students will learn the importance of maintaining inventory of all meat items and how to obtain the best yields of all product.

Provides hands-on experience of cutting and fabricating wholesale cuts of meat. The importance of safety and hygiene, equipment utilization and yield costing are also discussed.

Total Credits

Course Competencies (Course Outcomes)

Choose the correct tool for the meat cutting job.

Assessment Strategies

by completing tool identification quiz with 75% or higher grade

Criteria

you complete tool identification quiz
Demonstrate care of the butcher shop and all of its equipment.

Assessment Strategies

when cleaned areas and equipment have been inspected and meet the proper sanitation guidelines

Criteria

you clean the lab after each use including all equipment used
Accept responsibility for keeping knives sharp.

Assessment Strategies

by cutting the meats supplied

Criteria

you cut correctly with knives because they have been sharpened correctly
Apply proper sanitation to all aspects of the butcher shop.

Assessment Strategies

when the butcher shop is inspected at the end of each class

Criteria

you maintain the butcher shop daily and meets all sanitation regulations
Identify grades of beef and inspection criteria.

Assessment Strategies

by completing a quiz with a 75% or higher grade

Criteria

you complete quiz on grading and inspection of beef
Identify primal cuts, subprimal cuts and portion cuts of beef.

Assessment Strategies

by completing a quiz grade is 75% or higher

Criteria

you identify primal cuts, subprimal cuts, and specific cuts of beef from quiz given in class
Identify three types of cooking methods for beef.

Assessment Strategies

by completing a quiz receives a 75% or higher grade

Criteria

you complete quiz of identifying cooking methods of beef
Identify grades of veal and inspection criteria.

Assessment Strategies

by completing a quiz with a 75% or higher grade

Criteria

you complete quiz on grading and inspection of veal
Identify primal cuts, subprimal cuts and portion cuts of veal.

Assessment Strategies

by completing a quiz grade is 75% or higher

Criteria

you identify primal cuts, subprimal cuts, and specific cuts of veal from quiz given in class
Identify three types of cooking methods for veal.
Identify grades of lamb and inspection criteria.

Assessment Strategies

by completing a quiz with a 75% or higher grade

Criteria

you complete quiz on grading and inspection of lamb
Identify primal cuts, subprimal cuts and portion cuts of lamb.

Assessment Strategies

by completing a quiz grade is 75% or higher

Criteria

you identify primal cuts, subprimal cuts, and specific cuts of lamb from quiz given in class
Identify three types of cooking methods for lamb.
Identify grades of pork and inspection criteria.

Assessment Strategies

by completing a quiz with a 75% or higher grade

Criteria

you complete quiz on grading and inspection of pork
Identify primal cuts, subprimal cuts and portion cuts of pork.

Assessment Strategies

by completing a quiz grade is 75% or higher

Criteria

you identify primal cuts, subprimal cuts, and specific cuts of pork from quiz given in class
Identify three types of cooking methods for pork.
Prepare a variety of forcemeats for sausage.

Assessment Strategies

when finished forcemeat is graded for accuracy with a 75% or better grade

Criteria

you complete forcemeats with proper texture and flavor
Prepare and cook a variety of sausage.

Assessment Strategies

when the sausage meets the following criteria: good flavor and correct texture and receives a grade of 75% or higher

Criteria

you complete the sausage practical
Demonstrate knowledge of brining, curing and smoking meats.

Assessment Strategies

when the chosen method meets the following criteria: good flavor and correct texture and receives a grade of 75% or higher

Criteria

you setup a station and either: brines the meat, cures the meat, or smokes the meat properly
Identify a variety of game meats.

Assessment Strategies

by identifying all three cuts of game meats

Criteria

you identify three cuts of game based on appearance and flavor
Define game inspection process.

Assessment Strategies

by completing a quiz receives a grade of 75% or higher

Criteria

you take a quiz on the legal game sold in the state of Wisconsin
Apply butchering techniques for game meats.

Assessment Strategies

when game meat has been completely fabricated and is done with at least 75% accuracy

Criteria

you apply butchering techniques to at least one type of game given in class
Apply 3 cooking methods for game meats.

Assessment Strategies

when meats have been cooked correctly and meet the following criteria: good flavor, correct texture, and correct cooking technique for the method of cooking used

Criteria

you complete three cooking methods of game meat
Classify the different structures and compositions of fish and shellfish.

Assessment Strategies

by completing a process quiz with 75% accuracy or higher

Criteria

you identify the correct procedure for cutting or fabricating fish or shellfish based on knowledge of: bone structure or type of shellfish being handled
Identify a variety of fish and shellfish.

Assessment Strategies

when delivered fish is correctly identified and upon inspection received or rejected

Criteria

you inspect incoming fish and identify the fish
Handle fish and shellfish properly.

Assessment Strategies

when inspected fish and shellfish show no signs of loosing their qualities based on the correct handling and storage procedures used

Criteria

you handle and store the fish and shellfish correctly
Identify 3 cooking methods for fish and shellfish.

Assessment Strategies

when fish and shellfish have the correct qualities for the cooking methods used

Criteria

you identify the correct procedures for each of the 3 cooking methods applied
Categorize the different types of poultry and understand the difference between wild fowl and commercially raised poultry.

Assessment Strategies

when poultry has been identified with a 75% accuracy or higher

Criteria

you identify various poultry based on structure, skin and size of poultry
Discuss the inspection and grading process of poultry.

Assessment Strategies

by completing a quiz receives a grade of 75% or higher

Criteria

you take a quiz on inspection and grading of poultry
Apply fabricating techniques for various poultry.

Assessment Strategies

when fabricated poultry has a good yield and the identified cuts are accurate

Criteria

you fabricate various type of poultry and identify those cuts
Apply correct handling and storage techniques for poultry.

Assessment Strategies

when sanitation requirements have been met and poultry has not cross contaminated any other items and has been stored safely

Criteria

you handle poultry when fabricating correctly and store poultry when finished
Apply 3 cooking techniques for poultry.

Assessment Strategies

when cooking methods chosen have been followed correctly and the poultry meets the following criteria: good flavor, good texture and cooked the correct temperature

Criteria

you choose three cooking methods and applies them to the poultry being used

This Outline is under development.