Meat Identification and Fabrication

by Marshall Welsh & William R. Thibodeaux

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This text offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

Description from LibreTexts.

Publisher
Finch Henry Job Corps Center & Nicholls State University
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Tweens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. Preface
  7. 1: Chicken Identification and Fabrication
  8. 1.1: Introduction to Chicken Identification and Fabrication
  9. 1.2: Inspection, Grading, and Storage of Poultry
  10. 1.3: Nutrition, Inspection and Storage of Poultry
  11. 1.4: Classroom Preparation Assignment - Poultry
  12. 2: Laboratory Production of Poultry
  13. 2.1: Introduction to Poultry
  14. 2.2: Identifying Poultry
  15. 2.3: Braising and stewing of Poultry
  16. 3: Fin Fish, Flat Fish and Round Fish
  17. 3.1: Introduction to Fin Fish, Flat Fish and Round Fish
  18. 3.2: Round Fish
  19. 3.3: Flat Fish
  20. 3.4: Nutrition and Grading
  21. 3.5: Storing Fish and Shellfish
  22. 3.6: Dry-heat Cooking Methods
  23. 3.7: Moist-heat Cooking Methods
  24. 3.8: Classroom Preparation Assignment - Fin Fish, Flat, and Round
  25. 4: Beef Identification and Fabrication
  26. 4.1: Primal and Subprimal Beef Cuts
  27. 4.2: Inspection and Grading of Meat and Poultry - What Are the Differences?
  28. 4.3: Classroom Preparation Assignment - Beef Identification and Fabrication
  29. 5: Veal Identification and Fabrication
  30. 5.1: Introduction to Veal Identification and Fabrication
  31. 5.2: Nutrition of Veal
  32. 5.3: Classroom Preparation Assignment - Veal Identification and Fabrication
  33. 6: Pork Identification and Fabrication
  34. 6.1: Primal And Subprimal Cuts of Pork
  35. 6.2: Nutrition, Butchering, and Cooking of Pork
  36. 6.3: Classroom Preparation Assignment - Pork Identification and Fabrication
  37. 7: Lamb Identification and Fabrication
  38. 7.1: Primal and Subprimal Cuts of Lamb
  39. 7.2: Nutrition and Butchering Procedures
  40. 7.3: Classroom Preparation Assignment - Lamb Identification and Fabrication
  41. 8: Wild Game Identification and Fabrication
  42. 8.1: Game from Farm to Table
  43. 8.2: Handling Game
  44. 8.3: Classroom Preparation Assignment - Wild Game Identification and Fabrication
  45. 9: Offal Identification and Fabrication
  46. 9.1: Introduction to Offal Identification and Fabrication
  47. 9.2: Classroom Preparation Assignment - Offal
  48. 10: International Fabrication
  49. 10.1: Sausages
  50. 10.2: Natural and Synthetic Casings in Sausage Making
  51. 10.3: Classroom Preparation Assignment - Sausage Making
  52. 11: Shellfish Fabrication
  53. 11.1: Introduction to Shell Fish
  54. 11.2: Dry-heat Cooking Methods
  55. 11.3: Moist-heat Cooking Methods
  56. 11.4: Classroom Preparation Assignment - Shellfish Identification and Fabrication
  57. 12: Sushi Production
  58. 12.1: Sushi
  59. 12.2: Eating Sushi
  60. 12.3: Classroom Preparation Assignment - Sushi
  61. Back Matter
  62. Index
  63. Glossary
  64. Detailed Licensing