10316161Protein Identification, Fabrication, and Utilization I
Course Information
Description
Introduction to the muscle and bone structure of beef, veal, pork, lamb; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Analyze national meat identification systems, carcass inspection, quality and yield grading, costing and yield testing, purchasing specifications, and the farm-to-table trail. Learn proper cooking methods for all meats, knife selection, and use of butchery equipment.
Total Credits
3
Course Competencies
  1. Wear a uniform and personal protective equipment
    Assessment Strategies
    Skill Demonstration
    Criteria
    Your lab coat is made of heavy duty material and is full length
    Your shirt is insulated, such as a hooded sweatshirt or similar
    You wear black chef pants
    You wear slip resistant shoes
    You wear correctly sized gloves
    You follow sanitation guidelines
    You use personal protective equipment as specified by instructor

  2. Demonstrate knife skills
    Assessment Strategies
    Skill Demonstration
    Criteria
    Select correct knife for the situation and the intended purpose
    Use a knife
    Handle knife and food products safely
    Demonstrate efficiency in knife skills
    Demonstrate proper holding and handling of knives
    Identify types of cuts
    Store, hold and transfer knives safely
    Use sharpening stones to maintain knife sharpness

  3. Operate kitchen equipment
    Assessment Strategies
    Skill Demonstration
    Criteria
    Wear approved eye protection per instructor specifications
    Sanitize equipment between uses
    Set up and inspect equipment
    Grinder: Chill any part of the machine that comes into contact with meat
    Grinder: Assemble the grinder so the blade is sitting flush against the die
    Meat Saw: Push meat through saw safely
    Hand Saw: Use two hands to operate hand saw
    Break down and clean up work area, equipment, and knives

  4. Break a LAMB carcass into primal cuts
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Inspect the whole animal for imperfections and spoilage
    Cross reference the invoice with the tags and grading marks
    Identify the cuts of meat produced by sheep
    Locate where each cut of meat is derived on the sheep carcass
    Remove the organs
    Saw off the head
    Saw off the neck
    Separate the forelegs
    Separate the shank from the forelegs
    Take off the hind legs
    Separate the shank from the hind legs
    Trim off the flank
    Carcass is ready for sub primal cutting
    Transfer meat to storage following industry standards
    Clean up work area

  5. Break a LAMB carcass into sub primal cuts
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Use a knife
    Use a meat saw
    Use meat grinder
    Portion four quarter shanks
    Isolate lamb chuck
    Isolate lamb rack from lamb saddle
    Isolate lamb flank
    Isolate lamb plate
    Isolate lamb legs
    Grind trimmings for later use
    Transfer meat to storage following industry standards
    Clean up work area

  6. Perform portion cuts for LAMB
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Use a knife
    Use a meat grinder
    Produce lean, cubed lamb from the chuck
    Stuff the legs if recipe requires it
    Cut shoulder chops for center of the plate presentation
    Cut rack chops for center of the plate presentation
    Clean and tie loins from saddle for center of the plate presentation
    Grind trimmings for later use
    Prepare bones for stock
    Produce roasts, tied, Frenched and stuffed according to recipe
    Vacuum seal and label lamb for retail butcher shop
    Transfer meat to storage following industry standards
    Clean up work area

  7. Break a HOG carcass into primal cuts
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Inspect the whole animal (hog) for hair, imperfections and spoilage
    Cross reference the invoice with the tags and grading marks
    Identify the cuts of meat produced by hogs
    Locate where each cut of meat is derived on the hog carcass
    Remove head, separate of components of the head
    Remove of forequarter/shoulder/loin section
    Remove of Trotters (legs)
    Remove of Saddle/loin section
    Removal of Saddle/Leg section
    Separation of Legs, removal of bone
    Package, vacuum sealing, and freeze for future sub primal cutting
    Transfer meat to storage following industry standards
    Clean up work area

  8. Break a HOG carcass into sub primal cuts
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Prepare the head for head cheese
    Isolate picnic ham
    Isolate the jowels
    Isolate Boston butt
    Isolate bone in loin and reserve for future preparation
    Isolate belly for future bacon preparation
    Bone in or Bone out leg depending on recipe/need
    Prepare bones for stock
    Process trimmings for future sauce production
    Vacuum seal trotters (feet) for future use
    Package, vacuum sealing, and freeze for future portion cutting
    Transfer meat to storage following industry standards
    Clean up work area

  9. Perform portion cuts for HOG
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Use a knife
    Use a meat grinder
    Fabricate picnic ham for brining
    Fabricate Boston butt for brining
    Fabricate belly for curing
    Isolate baby back ribs
    Portion bone in pork chops
    Process trimming for future sausage production
    Vacuum seal and label all portions for retail butcher shop
    Transfer meat to storage following industry standards