Identify common red meat carcasses and their utilizations.
Identification should include
- listing red meats (e.g., lamb, beef, pork, veal)
- listing standard cuts
- describing common utilizations and cooking methods for each cut
- describing inspection vs. grading of meats
- cooking temperatures for different levels of doneness.
Process/Skill Questions:
Thinking
- What factors determine the best cooking methods for meats?
- How should meats be thawed?
- How do cooking methods affect the nutritional value of meats?
Communication
- How can the importance of the care and handling of red meat be communicated to employees?
- How can meats be prepared according to a customer's preference?
Leadership
- Why must meats be handled in a completely sanitary manner?
Management
- What are the risks and legal complications of serving raw and undercooked meats?
- How could the use of full carcasses be economically beneficial to a business?
- How does the use of full carcasses reduce food waste?