FOD3080 Advanced Meat Cookery
Advanced · 1 credit · HRH - Health, Recreation, and Human Services
- Description
- Students develop further awareness of the different types of meats available and of meat cookery through the preparation of a variety of meat dishes.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to personal or commercial food preparation facility.
Outcomes The student will:
1 identify the composition and structure of domestic meat products, and select appropriate cooking methods
1.1 compare cuts of beef, lamb, veal and pork, considering tenderness of the cuts and the factors that influence tenderness of meats
1.2 describe tenderness of various variety meats and select appropriate cooking methods for them
1.3 identify various processed meats according to:
1.3.1 processing methods
1.3.2 additives/preservatives
1.3.3 nutrition
1.3.4 possible health concerns
2 identify and describe moist heat and dry heat cooking methods
2.1 describe roasting, emphasizing:
2.1.1 criteria for evaluating quality and determining suitability of meats for roasting
2.1.2 methods for enhancing flavour and palatability
2.1.3 oven and temperature choice
2.1.4 carry-over cooking and how to determine doneness and satisfy a variety of tastes
2.2 describe broiling and pan-broiling, focusing on:
2.2.1 suitability of meats for broiling and/or pan-broiling
2.2.2 achieving and determining correct doneness in varied thicknesses of meats
2.2.3 seasoning
2.3 describe frying, griddling and sautéing, considering:
2.3.1 suitability of meats for frying, griddling and sautéing
2.3.2 various methods of meat preparation
2.3.3 correct temperature and cooking procedures
2.3.4 various finishing techniques
2.4 describe suitability of meats for moist heat cooking methods and demonstrate knowledge of techniques for enhancing palatability of meats cooked by:
2.4.1 braising and pot-roasting
2.4.2 stewing
2.4.3 simmering, fricasseeing and poaching
3 demonstrate knowledge and skills in the planning, preparing and evaluating of meat and meat products representative of a cross section of meat species
3.1 prepare, present and evaluate roasted, broiled and/or pan-broiled meats, including:
3.1.1 preparing pan gravy and/or jus
3.1.2 achieving correct doneness
3.1.3 broiler-marking steaks
3.2 prepare, present and evaluate fried, griddled and/or sautéed meats, demonstrating various finishing techniques
3.3 prepare, present and evaluate meats using moist heat cooking methods, including:
3.3.1 braising or pot-roasting
3.3.2 stewing
3.3.3 fricasseeing and/or poaching
3.4 prepare, through recipe choices and cooking methods, meat dishes from culturally diverse origins
4 identify and demonstrate safe and sanitary practices
4.1 maintain a clean, sanitary, safe work area
4.2 apply universal precautions related to:
4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
4.2.2 hand-washing techniques
4.2.3 infectious diseases
4.2.4 blood-borne pathogens
4.2.5 bacteria, viruses, molds
4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
4.3 use all materials, products and implements appropriately
4.4 clean, sanitize and store materials, products and implements correctly
4.5 dispose of waste materials in an environmentally safe manner
5 demonstrate basic competencies
5.1 demonstrate fundamental skills to:
5.1.1 communicate
5.1.2 manage information
5.1.3 use numbers
5.1.4 think and solve problems
5.2 demonstrate personal management skills to:
5.2.1 demonstrate positive attitudes and behaviours
5.2.2 be responsible
5.2.3 be adaptable
5.2.4 learn continuously
5.2.5 work safely
5.3 demonstrate teamwork skills to:
5.3.1 work with others
5.3.2 participate in projects and tasks
6 create a transitional strategy to accommodate personal changes and build personal values
6.1 identify short-term and long-term goals
6.2 identify steps to achieve goals
Program of Studies 2010. Source document, © Alberta Education.