Commercial Cooking 10, 20, 30
Examine the structure and composition of animal proteins.
Indicators for this outcome
| (a) | Describe the composition (e.g., tissue, protein, fat, and water) of animal proteins such as beef, fish and poultry. |
| (b) | Describe the relationship between connective tissue types and meat preparation for cooking. |
| (c) | Explain the purpose for aging meats, including aging techniques for beef. |
| (d) | Discuss factors (e.g., quality, menu items and menu prices) that influence the purchase of animal proteins for menu items. |
| (e) | Examine cooking methods for a variety of animal proteins such as beef, fish and poultry. |
| (f) | Examine how to safely and properly handle and store meats. |
| (g) | Demonstrate food safety standards when handling, preparing, cooking, serving and storing animal proteins. |
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