CHEF-1340 Meat Preparation and Cooking
David Waggoner
Credit Spring 2024
Section(s)
CHEF-1340-001 (74344)
LEC W 5:00pm - 5:50pm HLC HLC2 1304
LAB W 6:00pm - 9:20pm HLC HLC2 1304
Course Requirements
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Evaluation System |
Grade Scale |
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Lab Participation-13 @75 pts ea |
975 |
2,025-1,823 |
A |
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Quizzes-3 @ 50pts ea |
150 |
1,822-1,620 |
B |
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Offal Assignment |
200 |
1,619-1,418 |
C |
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[Offal Presentation Extra Credit] |
50 |
1,417-1,215 |
D (Course must be repeated) |
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Discussion Boards-5 @ 50pts ea |
250 |
Below 1,215 |
F (Course must be repeated) |
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Final Written |
100 |
Incomplete |
I |
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Final Practical |
350 |
Withdraw |
W |
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Total Points |
2,025 |
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Course Subjects
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Date |
Class |
Lecture |
Lab |
Reading Homework |
Recipes |
Video Discussion Board |
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Module 1 1/17 |
Welcome Orientation Orientation Quiz Poultry I Assign Project/Paper |
ORIENTATION SAFETY SYLLABUS UNIFORMS RULES 4 Pillars of Flavor Food Presentation Chef’s Poultry Handout |
WALK THROUGH Homework Lab/Report |
Poultry ID pp.95-98 Poultry Fabrication pp. 393-399 Seasonings, Stuffing, Breading, pp.362-367 |
Knife Cuts Practice, pp. 618-634
Poultry Fabrication ½ saved for Mod 2 ½ save for Mod 4 *Solo Student Production |
Poultry Fabrication Due 1/23 at 11:59pm |
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Module 2 1/24 Quiz #1 |
Poultry II Quiz #1 |
NAMP Guide Handout – Poultry PowerPoint – Poultry Daily Recipes |
Fabrication -8 piece Cut Chicken Preparation -Deep Frying -Grilling/Broiling |
Roast Chicken Method pp. 432-434 Pan Sautéing Chicken-Method pp. 490-492 Quiz #1 |
Buttermilk Fried Chicken w/ Country Gravy pp. 516. (1/5th recipe) *Solo Student Production Grilled or Broiled Chicken Breast w/ Fennel pp. 455 (1/5th recipe) *Solo Student Production |
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Module 3 1/31 |
Poultry III Airline Cut Cuisson Cartouche |
PowerPoint Cont. – Poultry Daily Recipes |
Fabrication -Supreme (Airline) Chicken Preparation -Sautéing -Pan Frying |
Carving Poultry pp. 435-436 |
Sautéed Chicken w/ Fines Herbs, pp. 500. (1/5th recipe) *Solo Student Production Poached Chicken w/ Tarragon Sauce, pp. 563. (1/5th recipe) *Solo Student Production |
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Module 4 2/7 |
Poultry IV Trussing |
Poultry Overview Quiz 1-Poultry Daily Recipes |
Fabrication -Trussing Chicken Preparation -Roasting -Braising |
Stews pp. 579-580 Trimming Tenderloin pp. 377-378 |
Roast Chicken w./ Pan Gravy pp. 482. (1/5th recipe)* Solo Student Production Chicken Fricassee pp.612 (1/5th recipe) *Solo Student Production |
Steer Fabrication Due 2/13 at 11:59pm |
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Module 5 2/14 |
Beef/Veal I |
NAMP Guide Handout-Beef/Veal PowerPoint – Beef Chef’s Beef & Veal Handout Daily Recipes |
Fabrication -Peel Tenderloin Preparation -Braising -Sautéing, Pan |
Fabricating Boneless Meats pp. 379-380 |
Beef Stew pp.589 (1/5th rec.)*Team of 3 Student Production Grilled Tenderloin w/ Madeira Sauce pp.463 (1/4th rec.)*Solo Student Production |
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Module 6 2/21 |
Beef/Veal II |
PowerPoint – Veal Daily Recipes |
Fabrication -Trimming Veal Shoulder Preparation -Braising -Sautéing, Pan |
Meat and Veal Basics, pp.70-84 |
Veal Scallopini Marsala pp. 503-504 (1/5th rec) -recipe adaption to pan sauce *Solo Student Production Osso Buco Milanese w/ Gremolata pp. 601 (1/5th rec) *Team of 3 Student Production Risotto Milanese Recipe Quiz |
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Module 7 2/28 Midterm |
Beef/Veal III |
Meat Poultry ID – Ch. 6 Mise en Place, Ch.15 Power Points Daily Recipes |
Fabrication -Peeling Skirt Steak Preparation -Grilling |
Sautéing & Pan Frying pp. 488-496 |
Beef Teriyaki pp. 445 (1/5th rec) *Solo Student Production Grilled Fajitas w/ Peppers & Onion- recipe provided in Blackboard *Class Prep/Solo Student Fired |
Pork Fabrication Due 3/6 at 11:59pm |
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Module 8 3/6 |
Pork |
NAMP Guide Handout – Pork PowerPoint – Pork Chef’s Pork Handout Daily Recipes |
Fabrication -Pork Loin -Butcher Tying Pork Preparation -Grilling -Sautéing |
Smoking & BBQ pp.430-431 Mise En Place for Meats pp.362-367 |
Grilled Smoked Iowa Pork Chops w/ Caramelized Apples pp.448-449 (1/5th rec) *Solo Student Production Pork Medallions w/ Warm Cabbage Salad pp.506-507 (1/5th rec) *Solo Student Production German Potato Salad-p749 (Class Production) |
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3/13 |
Spring Break |
No Class |
Campus Closed |
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Module 9 3/20 Quiz 2 |
Pork |
Grilling and Broiling, Ch.17 Quiz #2- Pork Daily Recipes |
Fabrication -Spareribs Preparation -Grilling -Braising |
Pork ID pp. 85-89 |
New Mexican Green Chile Stew- Recipe provided in Blackboard *Team of 3 Student Production St. Louis Style Ribs w/ BBQ Sauce, pp. 474-475 (1/5th rec)*Solo Student Production !!! Bring in your Favorite BBQ Sauce |
Tuna Fabrication Due 4/2 at 11:59 pm |
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3/27 |
Data Summit |
No Class |
Campus Closed |
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Module 10 4/3 |
Fish/Shellfish |
Fish & Shellfish ID Powerpoints Chef’s Seafood Handout Sautéing, Pan Frying Ch.18 Daily Recipes |
Fabrication -Whole Salmon -P&D Shrimp Preparation -Sautéing -Deep Frying |
Fish Fabrication pp.402-412 Deep Poaching & Simmering pp.544-547 Shellfish Fabrication pp.413-419 |
Ancho Crusted Salmon w/ Yellow Pepper Sauce pp.510-511 (1/5th rec)*Solo Student Production Coconut & Macadamia Shrimp pp.966 (1/2 rec.)*Solo Student Production |
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Module 11 4/10 |
Fish/Shellfish |
Fish Identification-Ch.7 Daily Recipes |
Fabrication -Live Lobster Fab -Seared Scallops Preparation -Sautéing -Poaching |
Shallow Poaching pp.540-543 |
Lemon Broiled Lobster Tail with Tagliatelle Americaine -Recipe Provided in Blackboard *Solo Student Production Coquilles St. Jacques- Pan Fried Scallops w/ Beurre Blanc in Puff Pastry, Recipe Demonstrated in class-Not Provided-*Solo Production |
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Module 12 4/17 Quiz 3 |
Fish/Shellfish |
Fish/Shellfish Review Quiz #3- Fish & Shellfish Daily Recipes |
Fabrication -Fillet Round Fish Preparation -En Papillote -Sautéing |
Cooking En Papillote pp.536-539 |
Filet of Snapper en Papillote, pp.558-559 (1 ea)*Solo Student Production Trout a La Meuniere pp.513 (1ea)*Solo Student Production |
Lamb Fabrication Video Due 4/23 at 11:59 pm |
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Module 13 4/24 |
Lamb/Game/ Offal |
NAMP Guide– Lamb Lamb Powerpoints Steaming, Submersion, Ch.19 Daily Recipes |
Fabrication -Frenched Lamb Rack Preparation -Grilling, broiling -Sautéing |
Variety Meats pp.390-391 Frenching Lamb Rack, pp.386-387 Fabricating Rabbit, pp. 400-401 |
Roast Rack of Lamb Persille, pp.477 (1/4th rec)*Solo Student Production Hasenpfeffer (Rabbit Stew), Handout, Recipe provided in Blackboard *Team of 2 Student Production Mustard Spaetzle-Chef Demo |
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Module 14 5/1 |
Offal Assignment Due |
Final Practical Exam |
Final Practical Cooking Exam |
-Fabrication -Preparation -Presentation |
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Module 15 5/8 |
Written Final Exam |
Kitchen Deep Clean |
Student Learning Outcomes/Learning Objectives
Course Learning Objectives
Knowledge based
- Identify types, species and market forms of meat, poultry and seafood.
- Explain safe handling, preparation and storage of meat, poultry and seafood.
- Identify and explain the types of cooking methods.
- Discuss the expected outcome of a recipe after reading it. Recipes are maps, when reading a recipe it tells us what the final product should look like, feel like, and give us the ability to describe what the product should taste like.
- Describe the composition and structure of various meat, poultry, and seafood
- Define terms related to meat specifications.
- Explain the aging, smoking and curing of meats.
Skill Based
- Prepare a variety of meat, poultry and seafood menu items.
- Demonstrate proper processing and preparation of raw meat, poultry and seafood.
- Truss, cut and carve various types of meat.
- Identify and explain the reasoning for choosing the various cooking methods, in relation to the product.
- Manufacture and package sub-primal cuts into retail cuts for restaurant use.
Course Outcomes
Identify types, species, and market forms of beef, pork, lamb, poultry, seafood, and wild game; explain safe handling procedures; prepare a variety of menu items using all types of meats, poultry, and seafood in both moist heat and dry heat cooking techniques; demonstrate processing and preparation techniques as related to sanitation.
After completion of the course the student will explain:
- Identify, explain and demonstrate effective sanitation techniques for ensuring consumer safety.
- Discuss the different grades related to meat, poultry and seafood.
- Discuss the various types of preservation.
- Be able to identify trim losses, calculate yield, related to processing and handling.
- Demonstrate the proper culinary techniques in preparing meat, poultry and seafood, related to both dry and moist heat cooking methods.
- List the classifications of poultry.
- List the grades of beef, pork, poultry, lamb, game, and seafood.
- Demonstrate the safety procedures for handling poultry.
- Various humane slaughtering methods for different types of meat
- Demonstrate methods to utilize products left over from fabrication.
- Identify and explain the differences in quality grades related to different types of meat.
- Identify different cuts of meats related specifically to muscle types and bone structure in various cuts
Office Hours
T 11:00 AM - 11:30 AM Highland Campus, Office Room 2.1317.05
NOTE by appointment onlyM 1:30 PM - 2:30 PM Highland Campus, Office Roon 2.1317.05
NOTETh 3:00 PM - 5:00 PM Highland Campus, Office Room 2.1317.05
NOTEW 3:00 PM - 5:00 PM Highland Campus
NOTEM 7:30 AM - 8:30 AM Highland Campus, Office 2.1317.05
NOTEF 7:30 AM - 8:30 AM Highland Campus, Office Room 2.1317.05
NOTEPublished: 01/26/2024 07:44:27