ProStart Level 2
Chapter 6.1 Meat
Name
Due date
1 point per question unless noted otherwise Points possible
You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the assignment in early. Not completing the required chapter work will result in a lower class grade and may result in you being removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE
ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at rbrent@tfd215.org
Completed assignments will be graded as follows:
Early
7 extra credit points
On time
72 points maximum
Late 1 day Late 2 days Late 3 days Late 4 days Late 5 days
58 points 51 points 44 points 36 points 1 point maximum maximum maximum maximum maximum
Objectives: After reading Section 6.1, you should be able to answer the following questions:
 Outline the federal grading systems for meat.
 Describe the various kinds of meat.
 Identify the proper purchasing and storing procedures for meat.
 List factors that affect purchasing decisions for meat.
 Outline basic techniques for cooking meat.
 Match various cooking methods with different forms of meat.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or demonstration.
1.
What is meat?
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2.
Define graded: ______________________________________________________________________________________________________________
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3.
Define quality grades: ______________________________________________________________________________________________________
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4.
When the USDA grades meat, what 3 traits are they looking for?
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5.
What is the yield grade?
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6.
Complete the chart for the 3 top Quality Grades for Beef, Lamb and Veal 3 pts.
Grade Description Who uses this grade?
Prime
Choice
Select
1.
There are two types of connective tissue, collagen and elastin. What does cooking do to each? 2 pts.
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2.
What is veal?
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3.
What is the difference between lamb and mutton?
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4.
Define Primal cuts: _________________________________________________________________________________________________________
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5.
Define aging: ________________________________________________________________________________________________________________
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6.
Define fabrication: _________________________________________________________________________________________________________
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7.
Define Retail cuts. Where can you purchase retail cuts? 2 pts.
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8.
What does Butterflying mean when cutting meat?
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9.
Define the following fabricated cuts of meat: 5 pts.
Medallions: _______________________________________________________________________________________________________________
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Noisettes: _________________________________________________________________________________________________________________
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Scallops: __________________________________________________________________________________________________________________
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Emince: ___________________________________________________________________________________________________________________
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Offal meat: ________________________________________________________________________________________________________________
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(Continued on the back – turn the page over)

10.
Define game meat?
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11.
Define kosher meat: ________________________________________________________________________________________________________
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12.
Who must certify that a processing plant, or kitchen, is Kosher?
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13.
Name the 3 ways to mechanically tenderize meat.
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14.
Name the 2 ways to chemically tenderize meat.
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15.
What are the two cooking methods used to tenderize meat?
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1.
What is contribution margin?
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2.
List three factors that should be considered when purchasing meat and explain why each is important. 3 pts.
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(Continued on the next page)

3.
What is marbling?
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4.
When receiving an order of beef. What criteria should be used to determine whether to accept the delivery?
3 pts.
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5.
What is freezer burn?
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6.
If storing meat in the same cooler as ready to eat (RTE) food. How should it be stored?
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1.
Complete the following chart on meat cooking methods 4 pts.
Cooking Techniques List the cooking methods
Type of meat best suited to method, tender or tough?
Dry Heat
Dry Heat with fat and oil
Moist Heat
Combination
(Continued on the back – turn the page over)

2.
Define mirepoix: ____________________________________________________________________________________________________________
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3.
What is the difference between marinade and a dry marinade? What are the benefits of using each one? 3 pts.
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4.
Define bard: _________________________________________________________________________________________________________________
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5.
Complete the following chart on meats degree of doneness
Degree of doneness
4 pts.
Description
Rare
Medium rare
Medium
Well done
6.
What is carryover cooking?
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(Continued on the next page)

7.
List the cut and type of cooking method for each type of meat. 10 pts.
Type of meat Cut and Cooking Method
Beef
Veal
Lamb
Pork
8.
What is Jus?
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9.
Charleen Obal likes braised short ribs. What kind of meat is used for short ribs? How is the meat cooked to maximize flavor and tenderness while minimizing the loss of moisture?
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(Continued on the back – turn the page over)

10.
What will Miguel and Chef Kate have to seriously think about if they want to focus on serving meat? List three factors you feel they must consider and explain why each is so important. 3 pts.
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11.
What is your philosophy about eating meat? Why? Explain and defend your position. Explain and defend the opposing view. 3 pts.
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12.
Of the five main factors listed for purchasing meat, which three do you think are the most important? Why?
Explain your rationale for each choice. 3 pts.
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