Meats
Home Up Salads Sandwiches Stocks Sauces Soups Pastas Grains Fruits Vegetables Meats Yeast Dough

 

 

Learner Expectations

1. Reading: Chapter content and recipes

 Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and summarizing research

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

Workplace Standards
ACF Standard
ACF 4: food preparation

purpose: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly.

7. Identify and prepare various meats, seafood, poultry.

Academic Skills

Reading: 

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Chapter Reading Assignments

24-1 Meat Basics 24-2 Meat Cuts 24-3 Principles of cooking meat
     

Writing: 

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Knowledge Check

24-1 p. 532 24-2 p. 541 24-3 p. 547
     

Math: To tenderize veal cutlets that were cut 2/3 on an inch thick, you must pound them to 1/8th of an inch thickness. What fraction is the new thickness of the original? What percentage is the new thickness of the original thickness?  (Hint: to convert a fraction into a percent, divide the numerator by the denominator, multiply by 100 and add the percent symbol)

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

 

Theory

PowerPoint:

Meat Basics Meat Cuts Meat Cookery

Study Guide:

  • All meats contain four basic nutrients: water, protein, fat, and carbohydrates
  • Meat fibers are bound together by bones and connective tissue
  • Meats can be purchased as primal cuts or fabricated
  • Two methods of aging meat are wet and dry aging. Aging helps to enhance flavor and tenderness
  • Primal cuts are divided into fabricated cuts for ease of handling and preparation

Assessment:  Written Exam

                      Final Exam Practical

Support

Vocabulary for this Unit: