Learning Expectations
In this and all future modules and lessons, you will be expected to:

• Define, comprehend and use culinary terms effectively;
• Practice organizational and preparation (mise en place) techniques as part of commercial food preparation;
• Demonstrate safe and sanitary practices in food preparation;
• Demonstrate and apply the principles and procedures related to controlling the causes of food spoilage and food-borne illnesses;
• Demonstrate an understanding and acceptance of the generally accepted standards of professionalism;
• Adhere to the established dress code;
• Convert recipes using standardized measures;
• Recognize the various cuts of meat and describe the various preparation methods.

Hands-on Practical Learning Outcomes
View a list of products you will be making to demonstrate what you have learned.

Terms
View a list of terms you must become familiar with.

Reading Assignment
read Chapters 13, 14, 15, 16, 17
On Cooking: A Textbook of Culinary Fundamentals
by Sarah R. Labensky and Alan M. Hause; 3rd Edition

Helpful Hints
View helpful hints for this lesson.

Lecture Notes
View a guide to taking notes in-class.

Evaluation Sheet
Download (MS Word document) your evaluation sheet. Print enough copies of the evaluation sheet for this lesson and bring them to class.

Beef steamship butchery