Title: Identify common red meat carcasses and their utilizations.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

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.

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?