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FOD2100 Basic Meat Cookery

Intermediate · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students learn the nutritional value of meat and differentiate among the various cuts of meat. Students apply this knowledge to the safe handling, storage, preparation and presentation of meat dishes.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.
Supporting courses
FOD1080: Food & Nutrition Basics

Outcomes The student will:

  • 1 identify the nutritional importance and current health concerns of meat in the diet

    • 1.1 describe the nutritional importance of meat, including:

      • 1.1.1 complete protein

      • 1.1.2 varying levels and types of fat

      • 1.1.3 iron

    • 1.2 describe current concerns about meat, including:

      • 1.2.1 health concerns; e.g., cholesterol, fat, amount

      • 1.2.2 safety concerns; e.g., cooking ground beef

      • 1.2.3 production concerns; e.g., hormones, bovine spongiform encephalopathy (BSE), Escherichia coli (E. coli)

  • 2 examine the significance of Alberta’s meat industry to beef production from pasture to plate

    • 2.1 examine the scope and importance of Alberta’s meat industry

    • 2.2 identify the key steps in transforming the live animal into wholesale and retail cuts

  • 3 describe the significance of inspecting and grading of meat

    • 3.1 discuss criteria for evaluating meat quality

    • 3.2 interpret the grading system for beef

  • 4 identify and describe the factors that affect the tenderness of meat, both before and as a result of cooking

    • 4.1 describe the factors that contribute to the tenderness of meat

    • 4.2 describe the key divisions (wholesale cuts) and the retail cuts of the carcass, and identifying the degree of tenderness of each cut

    • 4.3 describe the effect of heat on liquids, proteins and fats in meat

  • 5 identify and describe appropriate cooking methods for a variety of meat cuts

    • 5.1 categorize and describe the various types of dry-heat and moist-heat cooking used with meat

    • 5.2 compare moist-heat and dry-heat cooking methods and examine their effect on meat, focusing on:

      • 5.2.1 preserving tenderness in tender cuts

      • 5.2.2 developing tenderness in less tender cuts

      • 5.2.3 maximizing yields

      • 5.2.4 determining portion sizes

      • 5.2.5 achieving optimum flavour and palatability

      • 5.2.6 identifying and achieving correct doneness according to internal temperature

    • 5.3 explain chemical and mechanical methods of tenderizing meat prior to cooking, including:

      • 5.3.1 marinating in acid

      • 5.3.2 enzymatic tenderizers

      • 5.3.3 pounding, scoring and grinding

  • 6 demonstrate knowledge and skills in the planning, preparing and evaluating the preparation of meat

    • 6.1 prepare a minimum of five recipes using various cuts of meat, focusing on:

      • 6.1.1 one moist-heat method; e.g., stew, swiss steak, rouladen, curry, beef bourguignon

      • 6.1.2 one dry-heat method; e.g., meatballs, hamburgers, kabobs

      • 6.1.3 one marinated method; e.g., kabobs

      • 6.1.4 one mechanical tenderized method; e.g., hamburger, swiss steak

      • 6.1.5 one ethnic or other preparation; e.g., kabobs, rouladen, spaghetti and meat sauce, tacos

    • 6.2 describe how to determine doneness in cooked beef; e.g., rare, medium, well-done

  • 7 identify and demonstrate safe and sanitary practices

    • 7.1 maintain a clean, sanitary, safe work area

    • 7.2 apply universal precautions related to:

      • 7.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 7.2.2 hand-washing techniques

      • 7.2.3 infectious diseases

      • 7.2.4 blood-borne pathogens

      • 7.2.5 bacteria, viruses, molds

      • 7.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 7.3 use all materials, products and implements appropriately

    • 7.4 clean, sanitize and store materials, products and implements correctly

    • 7.5 dispose of waste materials in an environmentally safe manner

  • 8 demonstrate basic competencies

    • 8.1 demonstrate fundamental skills to:

      • 8.1.1 communicate

      • 8.1.2 manage information

      • 8.1.3 use numbers

      • 8.1.4 think and solve problems

    • 8.2 demonstrate personal management skills to:

      • 8.2.1 demonstrate positive attitudes and behaviours

      • 8.2.2 be responsible

      • 8.2.3 be adaptable

      • 8.2.4 learn continuously

      • 8.2.5 work safely

    • 8.3 demonstrate teamwork skills to:

      • 8.3.1 work with others

      • 8.3.2 participate in projects and tasks

  • 9 identify possible life roles related to the skills and content of this cluster

    • 9.1 recognize and then analyze the opportunities and barriers in the immediate environment

    • 9.2 identify potential resources to minimize barriers and maximize opportunities

Program of Studies 2010. Source document, © Alberta Education.