TH1702

Laboratory Exercise
Meat and Poultry Fabrication and Cookery
Objectives:
At the end of the exercise, the students should be able to:
 Perform meat or poultry fabrication and cookery;
 Demonstrate different styles of cooking eggs; and
 Create an entrée and an egg dish.

Materials:
• Kitchen tools and equipment (per group’s requisition)
• Ingredients (per group)
• 10 Laboratory Worksheet 1.pdf
• Pen

Basic Principles:
Meat Fabrication and Cookery
What is a Meat?
Meat is basically “the parts of animals fit for human consumption”. This broad definition refers to both the edible
carcass and offal. The definition of meat varies from species to species. For example, the hide is removed from
beef, veal, and lamb, but for pork and poultry, it is considered part of the meat.
The carcass includes the following components: lean muscle tissues, bones, fats, connective tissues, and offal.
Offal is not actually part of the carcass; it is the edible by-product produced in creating the carcass. Examples
would be organ meats such as liver, kidney, heart, brain, tripe, certain glands, and intestinal tracts.
When considering which meat to use for cooking, one (1) must consider the use of the muscle while the animal
was alive. Muscle sections that are used more frequently or perform arduous tasks will be tougher than more
sedentary muscle groups. Muscles that are located along the back are used less frequently than muscles that
are at the extremities. The age and method of raising the animal also determine the level of tenderness of its
meat. What may be considered a quality in one (1) species can be quite tough in another.
Muscle Fibers
There are two (2) basic types of muscle fibers: smooth and skeletal. Smooth muscles are found in the digestive
and circulatory systems and are primarily involuntary muscles. These are generally found in offal products, such
as tripe. Skeletal muscles are the more typical meat muscles. These attach to the bone to allow the animal to
move and perform specific tasks. Skeletal muscles are formed from long, slender muscle cells that form bundles.
Muscle bundles are tied together with spring-like myofibrils, which are able to expand and contract in movement.
A collagen-protein layer, called perimysium, surrounds these bundles. Acting like a plastic wrap, the
perimysium surrounds the bundles. The thicker the perimysium, the tougher the muscle. The entire larger
muscle is enclosed with a layer called the epimysium. Layers become thicker and tougher as the animal
matures.
Muscle fibers are aligned in a directional pattern called the grain. When cutting meats, it is important to
understand the direction of the grain so as to cut across it to ensure the most tender surface possible. Certain
cuts that have an obvious grain can be extremely tough if the cut is made with the grain, as opposed to across
it. The color of muscle fibers depends on the type of muscles and its species.

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Fats
Different species have different types of lipid combinations. The fat from a hog is chemically different from that
of beef, or lamb. The taste and melting points of different fats can reflect different uses in the kitchen. Pork is
considered more palatable than beef or lamb fat. The diet of the animal also affects the flavor of the fat and
therefore the taste of the meat. Grass-fed animals will tend to have a stronger or more pronounced flavor than
grain-fed animals.
Bones
Although people do not actually eat the hardened bones of animals, these are an integral part of what is
considered meat. Bones end up on the plate as part of a large variety of cuts. The bone-in steak or chop, the
barbecued or roasted chicken, spare ribs, and the classic crown roast would not be possible without leaving the
bones attached. In meat fabrication, bones play an important role for the butcher. Bones are used to identify
specific locations on the carcass to make a cut without damaging the muscles.
Meat Fabrication Techniques
Trimming Trimming

It has several meanings. It could imply removing excess fat off

the outside of a meat item. It may mean removing heavy
silverskin or collagen bands that surround meat cuts. Some meat
cuts may have bone connective tissues, which can be extremely
tough and should always be trimmed. Another form of trimming
is to shape a piece of meat by trimming off a small section to
improve the plate presentation. Whatever the form of trimming,
the fabricator needs to understand what the outcome should be.
Boning Scneller, 2010

Boning a meat item can be intimidating and complicated at first. Boning

Understanding the basic bone structure of the meat enables the
cutter to fabricate without guessing where the bones are located.
The basic bone structure of beef, veal, lamb, pork, and many
game meats is basically the same. Certain structures, such as
those from the shank, are basic and simple to bone, whereas the
bones from the pelvic region, neck, and spine can be difficult.
Portion Cutting
Different portions require different techniques. Steaks and Scneller, 2010
medallions should be cut straight up and down, whereas cutlets
are often cut on a bias (cutting against the grain at a 45-degree Portion Cutting
angle). When portion cutting, be sure to cut across the grain to
maximize tenderness. Trim levels can vary with the desired
outcome. Leaving some fat is desired on a grilling steak item,
whereas a cutlet piece should be completely denuded or stripped
before cutting.
Grinding
Unlike a food processor, the grinder gives meat a unique texture.
A restaurant may use the grinder to make custom sausages,
unique stuffing, or simply grind meat fresh for a quality burger. Scneller, 2010
Grinding helps utilize any usable trim that occurs when
fabricating larger cut, thereby increasing profitability.

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Steps in Grinding:
1. Decide on the proper fat-to-lean ratio for the grind. A sausage typically has a ratio of seventy percent
lean to thirty percent fat, while a burger is generally eighty percent lean to twenty percent fat. However,
recipes and fat levels can be customized, depending on one’s desired outcome.
2. Cut meat into a manageable size for the grinder. If using a small attachment to a mixer, then the pieces
should be cut into one (1) to two (2)-inch cubes.
3. Chill all the parts of the grinder and the meat to 32F. If the meat or machine parts are warm, the fat may
separate from the lean tissue and cause an off-texture.
4. Assemble the machine accordingly.
5. Push meat through the grinder at a rapid pace and do not allow the grinder to run without a steady flow
of meat, for it will heat up rapidly. Do not overfill the grinder, which can slow the process. Some
processes may require a progressive grind or running the meat through multiple times.
6. Clean the grinder immediately after using, and be sure that there is no cross-contamination.
Enhancing and Tenderizing
The term enhanced meat generally means that the meat has been injected with a solution to increase moisture
content. This can be done by simply brining the meat or using an injector. The typical solution for commercially
enhanced product contains water, salt, and sodium phosphate. The amount of added ingredients must be
placed on meat packaging. Tenderizing meats can be done either mechanically (using a Jaccard knife or mallet)
or chemically (using Papain).
Using a Jaccard knife Pounded by a meat tenderizer/mallet

Scneller, 2010 Scneller, 2010

Meat Cookery
Meat is usually the most expensive portion of a meal; therefore, its preparation is usually given extra
consideration. It’s important to observe the changes in the meat during heating, to look for signs of doneness,
and to realize the differences between dry-heat and moist-heat preparations. Selecting a meat cut partially
determines how the meat will be prepared (see 10 Handout 2). Some cuts are naturally tender, whereas others
are tough, so preparation methods must vary accordingly.
Whether meat is prepared by dry-heat methods or by any of the various moist-heat methods, it should first be
wiped with a paper towel to remove any surface moisture. Leaving water on the meat or washing it will result in
a faded color and the loss of some water-soluble nutrients and flavor compounds. After it is wiped, the meat
can be trimmed of any visible fat or connective tissue to reduce calories and increase tenderness.
For best results when preparing frozen meats, these should be thoroughly thawed in the refrigerator or
microwave before cooking. Cuts prepared from the frozen state take longer to heat and are less energy and
cost efficient. A frozen roast may take up to three (3) times longer to prepare than a thawed roast. Frozen cuts
are more difficult to heat evenly, and the center may remain frozen even though the outside looks perfectly
done.
Changes During Heating
• Tenderness and Juiciness. Cooking meats at the correct temperature for the right amount of time will
maximize their tenderness, juiciness, and flavor. Although heat makes meat more palatable, exposing

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it to high temperatures for too long will toughen, shrink, and harden meat because such exposure
shortens muscle fibers, denatures proteins, and cause the meat to dehydrate. Even with proper cooking,
it is not unusual for a 4-ounce piece of meat to be cooked to three (3) ounces. One (1) factor contributing
to meat shrinkage is the freeing of some water as the meat’s other proteins denature and lose their
water-binding capacity. Tenderness starts to decrease as temperatures reach 104°F (40°C). Longer
cooking at lower temperatures makes meat, especially the tougher cuts, more tender by breaking down
the collagen, which often gelatinizes during cooling.
• Flavor. The flavor of baked or broiled meat can be enhanced by basting and seasoning. If the seasoning
includes salt, however, some professional chefs recommend adding it only after the meat has been
slightly browned, because salt draws out juices and retards browning. Meat is basted by brushing the
meat drippings or fat-based marinade over its surface to help it retain moisture and flavor. Marinating
meat is a flavorful way to preseason it, whereas prepared sauces may be served with the meat.
Determining Doneness
Several changes occur in meat during cooking, and a multitude of factors affect the cooking times of meats: the
effects of carryover cooking; differences in the type, size, and cut of meat; the presence of bones, which conduct
heat transfer than flesh, or of fat which acts as an insulator; the actual oven temperature; the temperature of the
meat before heating; and variations in the degree of doneness prepared by the prep staff (see Table 1).
• Using a meat thermometer is the most accurate method of determining doneness. It should be inserted into
the thickest portion of the meat and in such a way as not to touch any fat or bone. It must also be thoroughly
sanitized after each use. The following should be the final internal temperatures for beef to determine its
doneness:
 Rare: 136°F – 140°F (58°C – 60°C)
 Medium: 160°F – 167°F (71°C – 75°C)
 Well done: 172°F – 180°F (78°C – 82°C)
Internal Temperature
Meat Description Color °F °C
Rose red in center; pinkish toward
Rare outer portion, shading into a dark 140 60
gray; brown crust; juice bright red
Beef
Light pink; brown edge and crust;
Medium 160 70
juice light pink
Well-done Brownish gray in center; dark crust 170 77
Pork
Ham
Fully cooked or canned Heated Pink 130-140 55-60
Cook before eating Medium Pink 140 60
Smoked loin Medium Pink 160 70
Fresh rib, loin, picnic shoulder Well-done Center grayish white 170 77
Table 1. Internal Temperatures Recommended for Cooked Meat
Source: Understanding Food Principles & Preparation (4th Ed.), 2011

• Doneness can also be determined by the firmness of the meat. Some meat cuts, such as steaks and chops,
can be judged for doneness based on its color and firmness. Pressing lightly on the center of the lean tissue
can help to determine whether the meat is rare, medium, or well done. The technique used in Figure 1 (next
page) takes a fair amount of experience to master and is most often used by professional chefs who
frequently prepare steaks. The hand being pressed represents the meat being determined for its doneness.
o Rare: Shake, dangle, and relax right hand; pressing the area between thumb and index finger
feels similar to rare steak – soft and yielding to slight pressure.
o Medium: Stretch out the right hand and tense the fingers; the springy firmness is similar to the
resistance felt in medium-cooked meats.
o Well done: Harden the right hand into a tight ball; this hard and unyielding feeling with all the
springiness gone is how well-done meat feels.

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Rare Medium Well-done

Figure 1. Touch as a test for doneness.

Source: ARG, 2018
Dry-Heat Preparation
Tender cuts are usually prepared by one (1) of the dry-heat cooking methods: roasting/baking, broiling, grilling,
pan-broiling, and frying.
• Roasting. It refers to the heating of moderate-to-large, tender cuts of meat in the dry, hot air of an oven. A
roast will usually be at least 2 ½ inches thick and provide more than three (3) servings. The meat is placed,
fat side up (if it has any), on a rack in an open pan. The rack prevents the meat from sitting in its own juices,
which would cause the meat to simmer rather than to roast. If a rack is not available, one (1) can be made
by lining up carrots and celery stalks lengthwise across the bottom of the pan.
Temperatures from 300°F – 500°F (149°C – 177°C) are recommended for roasting and should produce an
evenly cooked, easy to carve, juicy, tender, flavorful roast with a greater yield than roasting at higher
temperatures would have produced. In general, it usually takes 18 to 30 minutes of roasting time for every
pound of meat. Roasts should be removed from the oven slightly before their final desired temperature is
reached and allowed to stand for 15 to 30 minutes in order for carryover cooking to occur. This will also
make the carving easier and result in a more evenly juicy roast.
• Boiling and Grilling. Smaller cuts of tender meat ranging from one (1) to three (3) inches in thickness can
be broiled or grilled. High temperatures and short heating times keep the meat tender. Broiling and grilling
times are based primarily on the meat’s thickness and its distance from the heat.
Oven, whether electric or gas, need at least 15 minutes to reach the desired temperature, whereas charcoal
or wood fires need at least 25 minutes to burn down to the required heat. A very light layer of oil in the meat
will keep it from sticking to the grill, whereas using a marinade, spice rub, or adding sauces during basting
will yield more flavor. The goal in either broiling or grilling is to simultaneously heat the inside of the meat
while achieving just the right degree of browning on the exterior.
• Pan-broiling. Very thin cuts of meat, less than ½ inch, can be pan-broiled to achieve a tasty outside crust
without overcooking the meat. In this method, heat is applied directly through the hot surface of a heavy
pan or flat grill. Thin, tender cuts of beef steaks and ground-beef patties are perfect for pan-broiling.

Poultry Fabrication
Cutting an Eight- or Ten-piece Chicken (Scneller, 2010)
An eight-piece is often used for bread, fried chicken, and other bone-in presentations. A ten-piece is the same
basic fabrication with the breast further cut to give smaller, quick-cooking pieces. A chef will only be needing a
small boning knife for an eight- or ten-piece chicken fabrication.

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1. Remove the wings by pulling the tip away from 2. To remove the legs, cut between the leg and the
the breast and cutting at the wing socket. Be breast, pinching the skin to allow for enough skin
careful not to cut too deeply into the breast meat. to remain to keep the breast covered after the leg
is removed. Be sure to cut through all membranes
to the base of the leg.

Source: Scneller, 2010

Source: Scneller, 2010

3. Pop the legs out of their sockets without breaking 4. Poultry has a small but flavorful muscle on its back
the back. that can be included as part of the leg. The oysters
(two [2] small oyster-shaped pieces of dark meat
that lie on either side of a chicken’s backbone) are
found in the center of the back; find the oyster and
cut around the muscle, loosening the leg.

Source: Scneller, 2010

Source: Scneller, 2010

5. Finish removing the leg by cutting through the 6. Removing the backbone requires a very stiff,
socket and continuing toward the tail. sharp knife. In the center of the chicken’s back,
there are two (2) long flat bones running the length
of the back and are set about 1 inch/3 cm apart.
While holding the tail, cut out from those long flat
bones.

Source: Scneller, 2010

Source: Scneller, 2010

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7. Cut through the ribs using a fair amount of force, 8. To split the breast, score the center of the keel
always staying between the two (2) flat back bone (extension of the breast bone).
bones.

Source: Scneller, 2010 Source: Scneller, 2010

9. Break open the breast along the sides of the keel 10. Pull out the keel bone.
bone. Use your thumb to loosen the membrane
from the keel.

Source: Scneller, 2010 Source: Scneller, 2010

11. Remove the wishbone fragments from the front 12. Split the breast down the center, and trim away
of the breast. any excess connective tissues and fat.

Source: Scneller, 2010 Source: Scneller, 2010

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13. Divide the leg into the drumstick and thigh by An eight-piece chicken with separate back.
cutting through the knee joint. There is typically
a small line of fat that indicates exactly where to
cut.
X

8
7
1

3 5

6
4
Source: Scneller, 2010

Source: Scneller, 2010

Note: To create a ten-piece chicken, simply cut the breast in half using a heavy chef’s knife.

Boneless Breast
The boneless chicken breast is used in a myriad of dishes. This item is sautéed, pan-seared, grilled, broiled
breaded and fried, pounded thin for stuffing or rolling. Most chefs today choose to purchase this item already
boned due to its inexpensive availability. Fabricating this item in-house may make sense if the by-product legs
and bones can be used for other dishes or if purchasing from a small local niche market producer that only sells
whole birds.
Method 1: Fabricating boneless chicken breast with the skin on from the keel bone is the most common method.

1. Cut down the center of the keel bone from the 2. Push your thumb through the first cut to loosen
back toward the wishbone the meat from keel bone.

Source: Scneller, 2010 Source: Scneller, 2010

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3. Cut along the wishbone and begin to pull meat off 4. Complete pulling all the meat off the ribs.
the rib cage.

Source: Scneller, 2010

Source: Scneller, 2010

5. Trim any excess fat and skin. The yield from a full chicken breast.

Source: Scneller, 2010 Source: Scneller, 2010

Method 2: The chicken breast can also be boned by removing the meat in reverse order from Method 1. This
method can have a better yield but requires more knife skills.
1. Lay the breast on its side and peel the meat away from the flat bones along the back.
2. Cut toward the keel bone, peeling the meat off the rib cage.
3. Cut around the wish bone and remove it.
4. Repeat the preceding steps for the opposite side, always peeling the meat toward the keel bone.
5. Finish by cutting the breast away from the center of the keel bone without piercing the skin.

Egg Cookery
Eggs are extremely versatile and can be prepared alone or in combination with other food. Countless recipes
that include eggs can be cooked by either dry- or moist-heat methods. The key to cooking eggs is to keep the
temperature low and/or the cooking time short. Heating eggs at high temperatures and/or for long periods of
time diminishes the eggs’ texture, flavor, and color. Overheated proteins become tough and rubbery and shrink
from dehydration, which is why overcooked scrambled eggs look curdled and feel dry and rubbery (Brown,
2011).
Some food items that are prepared with eggs are as follows:
• Eggs benedict • Pudding
• Meringue • Pancakes
• Deviled eggs • Egg salad

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• Mousse • Mayonnaise
• Soufflé • Fritatas
• Crepe • Cake
• Custard • Egg sandwich
• Waffles • Cream pies
• Cream puffs • Salad dressings
Dry-Heat Preparation
Dry-heat preparation of eggs primarily involves frying and baking. Egg dishes that are commonly fried are sunny-
side up eggs, scrambled eggs, and omelettes. Baked egg dishes include shirred eggs, meringues (both soft
and hard), and soufflés.
• Frying. A sauté pan (omelette pan), or even a griddle can be used to fry eggs. Cast iron pan work best for
eggs if the pans are primed or seasoned. Priming is accomplished by rubbing a clean frying pan with a thin
layer of vegetable oil and setting it on moderate heat, which is then briefly increased to high. Then it is
removed from the heat and allowed to cool. Washing the frying pan with soap or cooking anything but eggs
in it removes the primed surface. Nonstick pans do not need to be primed or seasoned. Frying is used to
prepare fried and scrambled eggs and omelettes.
 Fried Eggs. For each fried egg, about one (1) teaspoon or less of butter, margarine, or oil is added to
a hot pan. Clarified butter can also be used; it will not burn like regular butter. To cut down on fat, a bit
of fat may be spread on the pan’s surface with a paper towel or waxed paper, or a vegetable oil spray
may be applied to its surface before heating. Coagulation is then allowed to occur according to the
following “cook-to-order” stages:
o Sunny-side up. The egg is cooked until the white is set and the yolk is still soft. The egg is not
flipped. Covering the pan with a lid during cooking gives the yolk a rather opaque appearance,
but eliminates any risk of an undercooked egg.
o Over easy. The eggs are flipped over when the whites are 75% set. Cooking continues until the
whites are completely cooked but the yolks are still soft.
o Over medium. The same as over easy, except that the yolks are partially set.
o Over hard. The same as over easy, except that the yolks are completely set.
 Scrambled Eggs. These eggs are beaten while raw until well blended and may be seasoned with salt
and pepper or other seasonings. Liquid in the form of milk, cream, or water may be added to impart
more body and/or flavor and a soft, creamy texture. The added liquid, a tablespoon or less for each
egg, creates steam during cooking, which lifts the eggs and makes them lighter and fluffier.
The beaten egg mixture is poured onto a heated surface, the heat is reduced, and the eggs are gently
stirred as soon as it begins to coagulate. Too much stirring will break the egg into too many small pieces,
so it is better to lift the cooked egg repeatedly with a spatula so the undercooked portions may slide
underneath rather than literally to stir the egg mixture.
 Omelettes. When eggs are beaten, cooked, and rolled into a cigar shape or folded into a flat half circle,
the resulting dish is an omelette. Some cooks in some restaurants or hotel kitchens make omelettes by
folding in/stuffing it with cheese, mushrooms, ham, bacon, or a combination of these ingredients.
• Baking. Using eggs and other ingredients lead to several different baked egg dishes such as shirred eggs,
meringues, and soufflés. Such dishes will be further discussed on Pastry and Bakery Management course.
Moist-Heat Preparation
Eggs can be prepared by moist-heat using a variety of methods. Most common among these are “boiled” eggs,
coddled eggs prepared in a cup, poached eggs, a variety of custards, and eggs that are prepared using the
microwave. In all cases, eggs are cooked at simmering temperatures.
• Hard or Soft “Boiled”. Although the term “hard-boiled eggs” is commonly used, eggs should actually be
simmered and never boiled, because these will become tough and rubbery if so treated. The high heat of

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boiling also transforms the iron in the egg yolk into ferrous sulphide, causing the greenish-black color and
unpleasant flavor found in the yolk of overly hard-cooked eggs. There are two (2) methods for hard-cooking
eggs: hot start and cold start.
o Hot-Start Method. In the hot-start method, the water is heated to boiling and then the eggs are
completely immersed in the boiling water. The heat is immediately reduced to simmer, and the
eggs are cooked for three (3) to five (5) minutes, depending on the desired doneness:
 Soft: 3–4 minutes
 Medium: 5–7 minutes
 Hard: 12–15 minutes
The cooked eggs are drained and then rinsed under cold running water to stop further cooking
residual heat. The extreme temperature change, from hot to cold, also helps loosen the egg’s
membrane from the shell, making it easier to peel. To further ease peeling, the first crack should
be made at the air cell located at the larger end of the egg, and then rolled gently between the
hands to break the shell all over.
o Cold-Start Method. In this method, the eggs are placed in a saucepan with enough cold water
to cover them by at least an inch. The water is brought to a boil, immediately lowered to a
simmer, and the eggs are then cooked to order:
 Soft: 1 minute
 Medium: 3–5 minutes
 Hard: 10 minutes
Another way to prepare hard-cooked eggs from a cold start is to remove the pan from heat as
soon as the water boils, cover it tightly, and let it stand for 20 minutes. Cold-start eggs are less
likely to crack during cooking. Once cooked, eggs can be cut into slices or wedges using an
equipment such as an egg wedger/slicer. To tell a hard-cooked egg from a raw one (1), spin
the egg on its side. A smooth spinning egg is hard-cooked, while one that wobbles out of
balance is not.
• Poaching. Eggs are poached by being cracked and simmered in enough water to cover the egg by at least
twice its depth. Salt (½ teaspoon per cup of water) and/or vinegar [one (1) teaspoon per cup of water] may
be added to the water to speed coagulation and help to maintain a compact, oval shape of the egg. Poached
eggs are cooked for three (3) to five (5) minutes, removed with a slotted spoon and drained before serving.
The well-poached egg should have a firm yolk and compact white. Poached eggs are commonly used for
Eggs Benedict, consisting of an English muffin layered with a slice of ham or bacon, poached egg, and
topped with hollandaise sauce.
• Custards. It is a mixture of milk and/or cream, sweeteners (sugar, honey), flavorings (vanilla, nutmeg, etc.)
and eggs or egg yolks. Custards are thickened by the coagulation of egg proteins during cooking. These
egg proteins denature when heated and recombine to form a network that sets or coagulates, at the right
temperature, to form the solid gel of a custard. All custard dishes are very susceptible to microbial
contamination and should be covered and refrigerated as soon as possible after preparation. Custards are
distinguished by whether these are sweet or savory, and by their preparation method: stirred or baked.
• Microwaving. Eggs cook extremely rapidly in a microwave oven, so special caution should be taken to
avoid overcooking. Manufacturer’s instructions should be followed for microwave egg cooking. Whole eggs
with intact shells should never be microwaved because steam expanding within the shell can cause it to
burst.
The same principle applies to whole eggs out of the shell, because the vitelline membrane around the egg
yolk traps steam and will burst if not punctured with a toothpick or the tip of a knife prior to going into the
microwave.
References:
Brown, A. (2011). Understanding food principles & preparation (4th ed.). Belmont, CA: Cengage Learning.
Gisslen, W. (2016). Essentials of professional cooking (2nd ed.). Hoboken, NJ: John Wiley and Sons.
Scneller, T. (2010). Meat identification, fabrication and utilization. New York: Culinary Institute of America.
Scneller, T. (2010). Poultry identification, fabrication and utilization. New York: Culinary Institute of America.

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Procedures:
A. Knowledge Check (Individual)
1. Wait for your instructor to hand you the 10 Laboratory Worksheet 1.
2. You will be given 20 minutes to accomplish the given worksheet.
3. Submit your output after the allotted time.

B. Egg Cookery (Individual)

1. Wait for your instructor’s signal before starting the actual exercise/drill.
2. Produce/cook each of the following within 40 minutes:
o Soft-boiled egg (hot or cold-start o Poached egg
method) o Sunny-side up
o Hard-boiled egg (hot or cold-start o Scrambled egg
method)
o Omelette (stuffing is optional)
3. All outputs will be checked after the allotted time. No one will be allowed to cook or present their outputs
after the given time.
4. Individual outputs will be graded based on the following rubric:
EARNED
CRITERIA PERFORMANCE INDICATORS POINTS
POINTS
All items were executed within the allotted time. 15
Execution and Cooking methods are correctly utilized in producing what is asked. 30
Output Final outputs are palatable in texture, and are generally
40
acceptable in form.
Proper personal hygiene and food handling guidelines are
Sanitation 15
observed all throughout.
TOTAL 100

C. Poultry Fabrication and Meat Cookery (Group)

1. All groups must provide/purchase the following items ahead of your scheduled date of laboratory
exercise.
• One (1) whole ready-to-cook (dressed and eviscerated) chicken
• Any choice of beef and pork cut
• Ingredients based on approved recipes
Note: By all means possible, final outputs must not be too costly to produce, provided, these still
meet the learning objectives and maintain the desired quality output of this activity.
2. Wait for your instructor’s signal before starting the actual exercise/drill.
3. Perform the following tasks:
• Cut the whole chicken into eight (8) pieces.
• Create one (1) beef entrée, one (1) pork entrée, and one (1) chicken entrée.
4. Your group will be given 120 minutes (2 hours) to accomplish this activity.
5. Present your group’s output after the allotted time.

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6. Group outputs will be graded based on the following rubric:

EARNED
CRITERIA PERFORMANCE INDICATORS POINTS
POINTS
Proper knife handling, butchery, and fabrication techniques are
Fabrication/ 20
observed throughout the activity.
Butchery
Final cuts are generally acceptable in form. 20
Execution and Proper mise en place and correct cooking methods are exhibited. 10
Output Final output is palatable in texture and taste, and has visual appeal. 25
Proper personal hygiene and food handling guidelines are
Sanitation 15
observed throughout the activity.
Teamwork Collaboration is evident in producing the final output. 10
TOTAL 100
REMINDER: Wash, clean, and dry all the tools and equipment used. All items borrowed must be returned to
the equipment room with the acknowledgment of the laboratory custodian. Clean your work area before leaving
the kitchen/laboratory room.

10 Laboratory Exercise 1 *Property of STI

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