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For submission via e-mail, type your answers in a text-only file (unless otherwise directed in the specific assignment). Do not send the message until you have completed all parts of the assignment, then send them all in one message. Text-only documents may be created in a separate word processing program, then copied and pasted into an e-mail message; Microsoft Word documents must be formatted as directed in the introduction and e-mailed as attachments. Submit your Lesson Assignment according to the directions given for e-mail.
To gain a more thorough
understanding of meat, poultry, and fish products, you will visit a butcher
(you may use the meat department in a grocery store) for several hours to
observe how these products are stored, fabricated, and packaged. You should
contact the butcher ahead of time to make arrangements for this visit. If there
is no butcher in your area, contact the instructor for assistance.
Submit the following:
- A two- to four-page paper describing what you observed during the visit: how meats were fabricated for retail sale; how long meat, poultry, or fish products were kept before being thrown out; most popular products; equipment used (types of knives used with meat versus those with fish); and general observations made during your visit.
- a copy of the thank-you note you sent to the butcher for allowing you to observe.
Lab Report #4: Entrée Cook. After working in the station, do the following:
- List the food products you prepared, the number of servings or quantity produced, and the pieces of equipment you used during this lab.
- Describe how you applied one important cooking/preparation principle to the preparation of one of the food products listed in the first question.
- Describe how you applied one important sanitation principle during preparation of one of the food products listed in the first question.
Write out each question or direction on the report, and below each, write your answer.
Your finished paper should be typed, double-spaced, with 1" margins all around, and should be one to three pages long.
