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Meat Identification and Fabrication

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Meat Identification and Fabrication

This text offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

Food Production Service and Culinary ArtsWorkforce
Author
Marshall Welsh & William R. Thibodeaux
Publisher
Finch Henry Job Corps Center & Nicholls State University
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 54 sections
  1. 01: Chicken Identification and Fabrication
  2. 1.01: Introduction to Chicken Identification and Fabrication
  3. 1.02: Inspection Grading and Storage of Poultry
  4. 1.03: Nutrition Inspection and Storage of Poultry
  5. 1.04: Classroom Preparation Assignment - Poultry
  6. 02: Laboratory Production of Poultry
  7. 2.01: Introduction to Poultry
  8. 2.02: Identifying Poultry
  9. 2.03: Braising and stewing of Poultry
  10. 03: Fin Fish Flat Fish and Round Fish
  11. 3.01: Introduction to Fin Fish Flat Fish and Round Fish
  12. 3.02: Round Fish
  13. 3.03: Flat Fish
  14. 3.04: Nutrition and Grading
  15. 3.05: Storing Fish and Shellfish
  16. 3.06: Dry-heat Cooking Methods
  17. 3.07: Moist-heat Cooking Methods
  18. 3.08: Classroom Preparation Assignment - Fin Fish Flat and Round
  19. 04: Beef Identification and Fabrication
  20. 4.01: Primal and Subprimal Beef Cuts
  21. 4.02: Inspection and Grading of Meat and Poultry- What Are the Differences
  22. 4.03: Classroom Preparation Assignment - Beef Identification and Fabrication
  23. 05: Veal Identification and Fabrication
  24. 5.01: Introduction to Veal Identification and Fabrication
  25. 5.02: Nutrition of Veal
  26. 5.03: Classroom Preparation Assignment - Veal Identification and Fabrication
  27. 06: Pork Identification and Fabrication
  28. 6.01: Primal And Subprimal Cuts of Pork
  29. 6.02: Nutrition Butchering and Cooking of Pork
  30. 6.03: Classroom Preparation Assignment - Pork Identification and Fabrication
  31. 07: Lamb Identification and Fabrication
  32. 7.01: Primal and Subprimal Cuts of Lamb
  33. 7.02: Nutrition and Butchering Procedures
  34. 7.03: Classroom Preparation Assignment - Lamb Identification and Fabrication
  35. 08: Wild Game Identification and Fabrication
  36. 8.01: Game from Farm to Table
  37. 8.02: Handling Game
  38. 8.03: Classroom Preparation Assignment - Wild Game Identification and Fabrication
  39. 09: Offal Identification and Fabrication
  40. 9.01: Introduction to Offal Identification and Fabrication
  41. 9.02: Classroom Preparation Assignment - Offal
  42. 10: International Fabrication
  43. 10.01: Sausages
  44. 10.02: Natural and Synthetic Casings in Sausage Making
  45. 10.03: Classroom Preparation Assignment - Sausage Making
  46. 11: Shellfish Fabrication
  47. 11.01: Introduction to Shell Fish
  48. 11.02: Dry-heat Cooking Methods
  49. 11.03: Moist-heat Cooking Methods
  50. 11.04: Classroom Preparation Assignment - Shellfish Identification and Fabrication
  51. 12: Sushi Production
  52. 12.01: Sushi
  53. 12.02: Eating Sushi
  54. 12.03: Classroom Preparation Assignment - Sushi