10316118Meat 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
1
Course Competencies
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Identify three types of cooking methods for veal.

  11. 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

  12. 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

  13. Identify three types of cooking methods for lamb.

  14. 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

  15. 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

  16. Identify three types of cooking methods for pork.

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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.