Homework Assignments
Assignments
Homework
Protein Fabrication
CHRM 1130
Student Guidebook
Updated 5-09
Name: ___________________________
Date: ___________________________
CHRM 1130 PROTEIN BASICS
Session One A/B Homework Questions
1. Name some pros of purchasing whole birds versus pieces? Name some cons of
purchasing whole birds?
Pros
Cons
2. Poultry inspection guarantees wholesomeness according to the U.S.D.A. Grading is
based on quality. What are the factors when judging quality in poultry?
a.
b.
c.
d.
e.
f.
3. When roasting whole chickens and turkeys, why is the breast section often dry?
Suggest some ways to remedy this problem.
4. Give a brief description of each of the following classes of poultry, mentioning
tenderness and approximate size and age.
Capon
Turkey
Broiler
Squab
5. Why can chicken and many other species of poultry be successfully cooked by
almost any method?
6. True or false: chicken should be broiled at a lower temperature than beef steak?
Why?
7. Which is the presentation side for poultry? Why?
8. As far as cooking characteristics what is a major difference between chicken and
duck?
9. You have just received a delivery of fresh (never frozen) whole chickens. What
should you check before accepting them?
What should you do after accepting them?
10. What went wrong if?
A. A guest complains that an entree, poached supreme of chicken is tough.
B. A platter of fried chicken is returned to the kitchen. Upon examination, it
appears pale in color and soggy, and some of the pieces are not properly cooked
through.
Name: _____________________
Date: _____________________
CHRM 1130 PROTEIN BASICS
Lab Two Homework Questions
1. What is the most important indication of freshness in fresh oysters, clams,
lobsters, and crabs? Describe how you would preserve this freshness.
2. Why, by law must you receive tags with live mollusks and keep them on file for
90 days?
3. Why do some bi-valves go through a depuration process prior to sale?
4. How does opening oysters differ from opening clams, and how is it similar?
5. What is the major characteristic difference between cold water and warm
water oysters?
6. What is the difference between a Spiny Lobster and an Atlantic Lobster?
7. What is a PEI?
8. What is sodium tri-polysphospate used for in scallop and shrimp production?
9. What happens to most kinds of shellfish when they are overcooked?
10. Describe the different characteristics of: a. Mollusks and b. Crustaceans.
Name: ____________________
Date: ____________________
CHRM 1130 PROTEIN BASICS
Session Three Homework Questions
1. Which side of a fish fillet is the presentation side?
Which side of a fish fillet goes inside the roll when making paupiettes?
2. What techniques can you use for lifting whole fish out of court bouillon without
breaking it or damaging its appearance?
What is the advantage of using the oven to poach fish fillets?
Any disadvantage?
3. You have just received delivery of fresh whole red snapper and fresh cod fillets.
What should you check before accepting the shipment? (What are the eight
checks for freshness for most finfish?)
What should you do afterwards? How do you handle fresh fish before cooking?
4. The fish that were delivered yesterday now smell rotten, despite the fact that they
were iced down immediately. What went wrong?
5. The guest returned the poached tuna, saying that it had an unpleasant flavor and
texture. The fish was very fresh and of high quality when the chef checked it
immediately before cooking. What went wrong?
6. Some of the most popular fish are cut into steaks and prepared on the grill. Name
some of these fish that are suitable for cutting into steaks.
7. List and define five market forms when purchasing fish?
8. Name at least five types each of saltwater and freshwater fish.
Name: _________________________
Date: __________________________
CHRM 1130 PROTEIN BASICS
Session Four Homework
1. What is unique about the primal pork loin as compared to the beef or veal loin?
2. Are fatback and bacon taken from the same primal?
3. What is the only primal cut of pork that is not typically smoked or cured ?
How is it best cooked? Explain your answer.
4. What is the World Park Expo? How is such an event useful for chefs and
restaurateurs? www.nppc.org
www.ipvs2002.vetmed.iastate.edu/pork_expo.asp
5. List the Primal and Subprimal cuts of pork.
a.
b.
c.
d.
e.
Name: ___________________
Date: ___________________
CHRM 1130 PROTEIN BASICS
Session Five Homework Question
Provide your instructor with the processes and procedures that will ensure your success
on the mid-term exam. Be sure to include any special tips or points to address that will
show that you have a grasp of the concepts.
Name: ___________________
Date: ___________________
1.
CHRM 1130 PROTEIN BASICS
Session Six Homework Question
List each beef primal cut and describe its location on the carcass. For each
primal cut, identify two sub-primal cuts and two fabricated cuts from it.
Chuck- forequarter, the animals shoulder, stew meat, ground chuck.
Brisket and shank- forequarter, below the chuck, brisket, pastrami, ground beef.
Rib forquarter, behind the chuck, IMPS/NAMPS 109 rib, rib eye steaks, beef ribs,
beef short ribs.
Short p
late-forequarter, below the primal rib, short ribs, skirt steak ground beef.
2.
Would it be better to use the chuck for grilling or stewing? Explain your
answer.
Chuck is high in connective tissue and is tough; meat from the chuck responds well to
slow, moist heat cooking methods such as stewing.
Parts of the chuck however grill well when identified. Case in point, flatiron steak.
3.
Which fabricated cuts contain a portion of the tenderloin? What cooking
methods are best suited for these cuts?
T-bone steaks and porterhouse steaks. These steaks are very tender and are best
suited to dry heat cooking methods such as grilling or broiling.
4.
Most steaks are cut from the hindquarter? What cooking methods are best
suited for these cuts.
Rib eye steak. It is tender because the rib eye muscle is not used regulary; it has a fine
grain and a high degree of marbling.
5.
Visit two websites about the beef industry.
One suggestion is the National Cattleman’s Beef Association web site to learn
more about modern beef practices from the producers viewpoint. www.beef.org
The other site is PBS Modern Meat, www.pbs.org/wgbh/pages/frontline/shows/meat
This site is informative from a food safety side. Write a one page report about what
you discovered.
Name: ___________________________
Date: ___________________________
CHRM 1130 PROTEIN BASICS
Session Seven Homework
Using your On Cooking book and Notes from lecture define the following terms.
Fond
IMPS/NAMP
Marbling
Paillard
Emincé
Deglaze
Name: _________________________
Date: __________________________
CHRM 1130 Protein Basics
Session Eight Homework
1. Would it be better to use a veal loin for grilling or braising? Explain
2. Compare and contrast the appearance and flavor of beef and veal.
3. What are the differences between milk fed veal and free range veal?
4. What are veal sweetbreads? Describe how sweetbreads should be prepared for
cooking.
5. Using the Internet, write a two page report on modern veal raising
practices, and list some pro’s and con’s. Be sure to include producers names,
any organizations that may be listed, and any other interesting facts about veal.
Some possible web sites: www.hfa.org
www.fsis.usda.gov
www.farmedanimal.net
Name: _________________________
Date: __________________________
CHRM 1130 PROTEIN BASICS
Session Nine Homework
1. Describe the basic differences between a lamb carcass and a beef carcass.
2. What is the best way to purchase lamb for a food service operation that cuts its
own meat and uses large quantities of lamb chops? Explain your answer.
3. Describe the procedure for preparing a frenched rack of lamb from a primal
hotel rack
4. Which cooking methods are most appropriate for a breast of lamb? Explain your
answer.
5. What types of sauces go with lamb?