Course

10316163 Protein 2
Course Information
Description
Further exploration of animal proteins with an emphasis on high-yield whole carcass breakdown of lamb, pork, beef, and specialty meats. Prepare accurate portion cuts, apply customer cut sheets, and package, label and store products for retail sale. Utilize knives and equipment to perform tasks with an emphasis on food safety and sanitation.
Total Credits
3
Course Competencies (Course Outcomes)
  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 side of BEEF forequarter and hindquarter
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Wear a uniform
    Move the beef
    Identify the cuts of meat produced by cattle
    Locate where each cut of meat is derived on the beef carcass
    Separate the forequarter from the hind quarter
    Safely store the quarter not in use (hind quarter)
    Examine the forequarter 102
    Remove chuck square cut 106
    Remove Rib, Primal 103
    Remove Shank(s), 117
    Remove neck from the chuck
    Separate prime rib and short rib
    Separate brisket
    Package, vacuum seal and safely store forequarter primals for future use
    Transfer meat to storage following industry standards
    Clean up work area

  5. Further process BEEF forequarter into foodservice cuts
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Prepare Ground Chuck from square cut 106
    Prepare Skirt Steak for retail sale
    Prepare boneless rib eye for retail sale
    Prepare and portion short ribs for retail sale
    Prepare a brine for the brisket for pastrami production
    Process trimmings for ground beef needs
    Process bone-in rib eye, short ribs, neck medallion roast, brine brisket
    Vacuum seal foodservice cuts
    Transfer meat to storage following industry standards
    Clean up work area

  6. Process BEEF hindquarter
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Remove the Short Loin 172
    Separate Sirloin 180 from Short Loin 172
    Remove tenderloin 1189
    Remove NY Strip
    Isolate beef round 157
    Package, vacuum seal, and freeze
    Transfer meat to storage following industry standards
    Clean up work area

  7. Further process BEEF hindquarter into foodservice cuts
    Assessment Strategies
    Skill Demonstration, wearing a uniform, given a carcass
    Criteria
    Process sirloin steaks to butcher shop specifications
    Process tenderloin into filet mignon
    Process porter house steaks
    Process T-bone steaks
    Process and portion top sirloin
    Isolate hangar steak
    Isolate flank section
    Process all trimmings for stews
    Prepare bones for stock
    Transfer meat to storage following industry standards
    Clean up work area

  8. Evaluate methods of sausage processing
    Assessment Strategies
    Written Evaluation, Skill demonstration
    Criteria
    Define sausage
    Implement terminology used in the industry
    Differentiate between fresh, cooked, dry and semi-dry sausage
    Identify ingredients and materials used in making sausage
    Explain types of casings
    Demonstrate grinding and stuffing

  9. Identify steps in meat curing and preservation
    Assessment Strategies
    Written Evaluation, Skill demonstration
    Criteria
    Identify meat products that are presently cured and smoked
    Describe the curing and smoking processes
    Identify ingredients used
    Share the methods of curing meat and equipment used
    Compare different types of smoke flavoring, temperature controls and coloring
    Assess the use of salt, sugar, nitrite and nitrates in meat preservation
    Determine length of time necessary for curing, smoking and meat preservation

  10. Describe the grading system used to evaluate a carcass
    Assessment Strategies
    Written Evaluation, Skill demonstration, given a carcass
    Criteria
    Identify cuts of beef, pork, and lamb
    Explain the purpose of grading meat
    Differentiate between quality and yield grades
    Describe yield grading and factors that alter grades
    Identify marbling, types and purpose in quality and yield grade classification

  11. Match cooking techniques to various meats and trimmings
    Assessment Strategies
    Written Evaluation
    Criteria
    Select best way to cook meat for given meat and trimmings
    Identify the ingredients and uses of stock
    Map the meat processing steps and their impact on cooking timelines