Table of contents
Task I-24 Prepares meats and game meats
Task descriptor
Cooks prepare meat such as beef, pork, veal and lamb, as well as game meat such as bison, caribou and boar. Cooks must take particular care in their preparation in order to avoid waste and to adhere to jurisdictional codes and regulations.
I-24.01 Selects meats and game meats
I-24.01 Selects meats and game meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-24.01.01P |
identify and choose meats and game meats |
meats and game meats are identified and chosen according to jurisdictional regulations, meat classifications, desired results and recipe specifications |
| I-24.01.02P |
interpret label/stamp information and perform sensory assessments |
label/stamp information is interpreted and sensory assessments are performed to determine freshness and quality of meats and game meats |
| I-24.01.03P |
identify and choose meat and game meat cuts |
meat and game meat cuts are identified and chosen according to recipe specifications and desired results |
Range of variables
- meats include: pork, veal, beef, lamb, goat
- game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- meat classifications include: origin, size, aged (dry/wet), grade
- meat and game meat cuts include: whole, primal, sub-primal, pre-portioned
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-24.01.01L |
demonstrate knowledge of meats and game meats and their applications |
define terminology associated with selecting meats and game meats |
| identify hazards, and describe safe work practices and precautions pertaining to handling raw meats and game meats |
| interpret Canadian Food Inspection Agency (CFIA) regulations pertaining to meats and game meats |
| identify meat grades and describe their characteristics |
| identify factors to consider when selecting meats and game meats |
| identify types of meats and game meats, and describe their characteristics and applications |
| identify meat and game meat cuts, and describe their characteristics and applications |
| identify dietary requirements specific tomeats and game meats |
| I-24.01.02L |
demonstrate knowledge of procedures used to select meats and game meats |
describe procedures used to select meats and game meats |
| describe meats and game meats ordering specifications |
Range of variables
- meats include: pork, veal, beef, lamb, goat
- game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
- regulations include: inspection, grading, cut classification, branding
- factors include: local availability, seasonal availability, freshness, storage life, applications, processed, sustainability
- meat and game meat cuts include: whole, primal, sub-primal, pre-portioned
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
I-24.02 Processes meats and game meats
I-24.02 Processes meats and game meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-24.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to desired results |
| I-24.02.02P |
calculate defrosting time |
defrosting time is calculated according to size of cuts to ensure tempering according to jurisdictional regulations and recipe specifications |
| I-24.02.03P |
fabricate meats and game meats |
meats and game meats are fabricated using methods according to specifications |
| I-24.02.04P |
minimize waste and utilize trim |
waste is minimized and trim utilized for other uses |
| I-24.02.05P |
maintain safe food handling practices during processing |
safe food handling practices are maintained during processing according to jurisdictional regulations |
Range of variables
- processing tools and equipment include: band saws, bone scrapers, grinders, cleavers, knives, cutting boards
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- meats include: pork, veal, beef, lamb, goat
- game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
- methods include: cleaning, de-boning, larding, barding, marinating, rubbing, brining, corning, tying, grinding, curing, mechanical tenderizing, smoking, trussing, scoring, trimming, portioning
- other uses include: broths, stocks, ground meat
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-24.02.01L |
demonstrate knowledge of meats and game meats and their applications |
define terminology associated with cutting and processing meats and game meats |
| identify meats and game meats, and describe their characteristics and applications |
| identify meat and game meat processing tools and equipment,and describe their characteristics and applications |
| identify hazards, and describe safe work practices and precautions pertaining to handling and storing raw meats and game meats |
| interpret CFIA regulations pertaining to meats and game meats |
| identify meat grades and describe their characteristics |
| identify factors to consider when processing meats and game meats |
| identify meat cuts, and describe their characteristics and applications |
| identify factors to consider when freezing and defrosting meat and game meat |
| identify dietary requirements specific tomeats and game meats |
| I-24.02.02L |
demonstrate knowledge of aging process for meats and game meats |
describe aging process for meats |
| describe aging process for game meats |
| I-24.02.03L |
demonstrate knowledge of procedures used to cut and process meats and game meats |
describe methods used to process meats and game meats |
| describe meats and game meats ordering specifications |
Range of variables
- meats include: pork, veal, beef, lamb, goat
- game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
- processing tools and equipment include: band saws, bone scrapers, grinders, cleavers, knives, cutting boards
- regulations include: inspection, grading, cut classification, branding
- factors include: muscle structure, fat content, defrost time, wastage
- meat cuts include: primal, sub-primal, purchased food service cuts (as per species of animal)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- aging process includes: wet, dry
- methods include: cleaning, de-boning, larding, barding, marinating, rubbing, brining, corning, tying, grinding, curing, mechanical tenderizing, smoking, trussing, scoring, trimming, portioning
I-24.03 Cooks meats and game meats
I-24.03 Cooks meats and game meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-24.03.01P |
choose and apply cooking method |
cooking method is chosen and applied according to recipe specifications |
| I-24.03.02P |
calculate cooking time |
cooking time is calculated according to type, size and thickness of cut and cooking method according to recipe specifications and desired results |
| I-24.03.03P |
determine doneness and tenderness |
doneness and tenderness are determined by using various methods |
Range of variables
- cooking method includes: grilling, roasting, braising, broiling, combination, sous-vide
- doneness includes: rare, medium, well done, fork tender (for moist-heat cooking)
- methods to check for doneness include: temperature readings, sensory assessment
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-24.03.01L |
demonstrate knowledge of meats and game meats and their applications |
define terminology associated with cooking meats and game meats |
| identify hazards, and describe safe work practices and precautions pertaining to cooking meats and game meats |
| identify dietary requirements specific tomeats and game meats |
| identify factors to consider when cooking meats and game meats |
| identify cooking method for meats, game meats and related dishes, and describe their associated procedures |
| I-24.03.02L |
demonstrate knowledge of procedures used to cook meats and game meats |
describe procedures used to cook meats and game meats |
| I-24.03.03L |
demonstrate knowledge of procedures used to handle, hold and store cooked meats, game meats and related dishes |
describe procedures used to handle, hold and store cooked meats, game meats and related dishes |
Range of variables
- meats include: beef, pork, lamb, veal, goat
- game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: cut of meat, muscle structure and marbling, degree of doneness, flavourings, salting and seasonings, equipment, temperature, time, yield, resting, use of excess product, cross-contamination
- cooking method includes: grilling, roasting, braising, broiling, combination, sous-vide
I-24.04 Finishes meats and game meats
I-24.04 Finishes meats and game meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-24.04.01P |
rest cooked meats and game meats |
cooked meats and game meats are rested according to size, weight and internal temperature to retain yield and moisture, and allow for carryover cooking |
| I-24.04.02P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications |
| I-24.04.03P |
determine and apply carving and portioning techniques |
carving and portioning techniques are determined and applied according to type, grain of muscle, size of cut to maximize yield and tenderness, to control portions, and for presentation value |
| I-24.04.04P |
present with accompaniments |
meats and game meats are presented with accompaniments according to recipe specifications |
Range of variables
- meats include: pork, veal, beef, lamb, goat
- game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
- finishing techniques include: broiling, crusting, basting, glazing, saucing, seasoning
- accompaniments include: sauces, glazes, condiments, garnishes, compound butters, vegetables, herbs, starches
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-24.04.01L |
demonstrate knowledge of meats and game meats |
define terminology associated with finishing meats and game meat |
| identify hazards, and describe safe work practices and precautions pertaining to handling and serving cooked meats and game meats |
| identify dietary requirements specific tomeats and game meats |
| I-24.04.02L |
demonstrate knowledge of procedures used to carve and portion meats and game meats |
describe procedures used to carve and portion meats and game meats |
| I-24.04.03L |
demonstrate knowledge of presentation and finishing techniques |
describe presentation and finishing techniques, including accompaniments |
| I-24.04.04L |
demonstrate knowledge of procedures used to handle, hold, serve and store cooked meats, game meats and related dishes |
describe procedures used to handle, hold, serve and store cooked meats, game meats and related dishes |
Range of variables
- meats include: pork, veal, beef, lamb, goat
- game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- accompaniments include: sauces, glazes, condiments, garnishes, compound butters, vegetables, herbs, starches
Task I-25 Prepares poultry and game birds
Task descriptor
Cooks prepare poultry such as chicken and turkey, as well as game birds such as pheasant, quail and duck. Cooks must take particular care in their preparation in order to avoid waste and to adhere to jurisdictional codes and regulations.
I-25.01 Selects poultry and game birds
I-25.01 Selects poultry and game birds
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-25.01.01P |
identify and choose poultry and game birds |
poultry and game birds are identified and chosen according to jurisdictional regulations, age classifications, recipe specifications, properties, anddesired results |
| I-25.01.02P |
determine freshness and quality of poultry and game birds |
freshness and quality of poultry and game birds are determined according to label information and sensory assessment |
Range of variables
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- properties include: fat content, origin, weight, cut
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-25.01.01L |
demonstrate knowledge of poultry and game birds and their applications |
define terminology associated with selecting poultry and game birds |
| identify hazards, and describe safe work practices and precautions pertaining to handling raw poultry and game birds |
| interpret jurisdictional regulations and other regulations pertaining to poultry and game birds |
| identify factors to consider when selecting poultry and game birds |
| identify types of poultry and game birds, and describe their characteristics and applications |
| identify classifications, grades and market forms (prepared and packaged) of poultry and game birds, and describe their characteristics and applications |
| identify dietary requirements specific topoultry and game birds |
| I-25.01.02L |
demonstrate knowledge of procedures used to select poultry and game birds |
describe procedures used to select poultry and game birds |
| describe poultry and game birds ordering specifications |
Range of variables
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- regulations include: inspection, grading, classification
- factors include: local availability, seasonal availability, freshness, storage life, applications, processed, sustainability, free range, price, size, count, protein percentage
- market forms include: whole, fresh, frozen, IQF, purchased food service cuts
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
I-25.02 Processes poultry and game birds
I-25.02 Processes poultry and game birds
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-25.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to desired results and recipe specifications |
| I-25.02.02P |
calculate defrosting time |
defrosting time is calculated according to size of poultry and game bird to ensure tempering, and according to food safety regulations and recipe specifications |
| I-25.02.03P |
maintain safe food handling practices during processing |
safe food handling practices are maintained during processing according to jurisdictional regulations |
| I-25.02.04P |
minimize waste and utilize trim |
waste is minimized and trim utilized for other uses |
| I-25.02.05P |
fabricate poultry and game birds |
poultry and game birds are fabricated using methods according to desired results and recipe specifications |
| I-25.02.06P |
stuff portions and whole poultry and game birds |
portions and whole poultry and game birds are stuffed according to recipe specifications |
Range of variables
- processing tools and equipment include: boning knives, shears, cleavers, paring knives, grinders, mallets, cutting board
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- other uses include: broths, stocks, forcemeat (farce)
- methods include: cleaning, de-boning, larding, barding, breading, marinating, seasoning, curing, smoking, trussing, scoring, grinding, stuffing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-25.02.01L |
demonstrate knowledge of poultry and game birds and their applications |
define terminology associated with processing poultry and game birds |
| identify types of poultry and game birds, and describe their characteristics and applications |
| identify hazards, and describe safe work practices and precautions pertaining to handling raw poultry and game birds |
| identify dietary requirements specific topoultry and game birds |
| interpret jurisdictional regulations and other regulations pertaining to poultry and game birds |
| identify factors to consider when processing poultry and game birds |
| identify factors to consider when freezing and defrosting poultry and game birds |
| I-25.02.02L |
demonstrate knowledge of procedures used to process poultry and game birds |
describe methods used to process poultry and game birds |
Range of variables
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- regulations include: inspection, grading, cut classification
- factors to consider when processing include: required portions, recipe, desired outcomes, storage requirements
- methods include: cleaning, de-boning, larding, barding, breading, marinating, seasoning, curing, smoking, trussing, scoring, grinding, stuffing
I-25.03 Cooks poultry and game birds
I-25.03 Cooks poultry and game birds
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-25.03.01P |
select and apply cooking methods |
cooking methods are selected and applied according to recipe specifications and desired results |
| I-25.03.02P |
calculate cooking time for poultry and game birds |
cooking time is calculated according to a combination of factors to ensure even cooking according to recipe specifications and desired results |
| I-25.03.03P |
determine doneness and tenderness |
doneness and tenderness are determined by using various methods according to recipe specifications and jurisdictional regulations |
Range of variables
- cooking methods include: braising, deep frying, broiling, roasting, combination, sous-vide
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- factors to calculate cooking timeinclude: size, stuffing, cooking method, equipment used
- methods to check for doneness include: temperature readings, sensory assessment
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-25.03.01L |
demonstrate knowledge of poultry and game birds and related dishes |
define terminology associated with cooking poultry and game birds |
| identify hazards, and describe safe work practices and precautions pertaining to cooking poultry and game birds |
| identify dietary requirements specific topoultry and game birds |
| identify factors to consider when cooking poultry and game birds |
| identify cooking methods used to cook poultry, game birds and related dishes, and describe their associated procedures |
| I-25.03.02L |
demonstrate knowledge of procedures used to cook poultry and game birds |
describe procedures used to cook poultry and game birds |
| describe procedures used to cook stuffed poultry and game birds |
| I-25.03.03L |
demonstrate knowledge of procedures used to handle, hold, serve and store cooked poultry, game birds and related dishes |
describe procedures used to handle, hold, serve and store cooked poultry, game birds and related dishes |
Range of variables
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors to consider when cookinginclude: cut of poultry, muscle structure, degree of doneness, flavouring, salting and seasoning, equipment, temperature, time, yield, resting, use of excess product
- cooking methods include: braising, deep frying, broiling, roasting, combination, sous-vide
I-25.04 Finishes poultry and game birds
I-25.04 Finishes poultry and game birds
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-25.04.01P |
rest cooked poultry and game birds |
cooked poultry and game birds are rested according to size, weight and internal temperature to retain yield and moisture |
| I-25.04.02P |
hold cooked poultry and game birds |
cooked poultry and game birds are held according to factors and jurisdictional regulations |
| I-25.04.03P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications |
| I-25.04.04P |
determine carving and portioning techniques |
carving and portioning techniques are determined according to type and size of poultry and game birds to maximize yield and tenderness, to control portions, and for presentation value |
| I-25.04.05P |
carve and portion cooked poultry and game birds |
cooked poultry and game birds are carved and portioned according to recipe specifications and classification |
| I-25.04.06P |
present with accompaniments |
cooked poultry and game birds are presented with accompaniments according to recipe specifications |
Range of variables
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- factors to consider for holding include: time, temperature, moisture retention, yield, quality
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- finishing techniques include: broiling, crusting, carving, basting, glazing, saucing, garnishing, presentation
- classification includes: dark, white, quarters, halves, individual pieces, whole
- accompaniments include: sauces, glazes, condiments, garnishes, compound butters, vegetables, starches, herbs
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-25.04.01L |
demonstrate knowledge of procedures used to finish poultry and game birds |
define terminology associated with finishing poultry and game birds |
| identify hazards, and describe safe work practices and precautions pertaining to handling and serving cooked poultry and game birds |
| identify dietary requirements specific topoultry and game birds |
| identify factors to consider when finishing cooked poultry, game birds and related dishes |
| identify classification of cooked poultry and game birds |
| I-25.04.02L |
demonstrate knowledge of procedures used to carve and portion cooked poultry and game birds |
describe procedures used to carve and portion cooked poultry and game birds |
| I-25.04.03L |
demonstrate knowledge of finishing techniques |
describe finishing techniques, including garnishes and accompaniments |
| I-25.04.04L |
demonstrate knowledge of procedures used to handle, hold, serve and store cooked poultry, game birds and related dishes |
describe procedures used to handle, hold, serve and store cooked poultry, game birds and related dishes |
Range of variables
- poultry includes: chicken, turkey
- game birds include: quail, pheasant, partridge, duck
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- classification includes: dark, white, quarters, halves, individual pieces, whole
- finishing techniques include: broiling, crusting, carving, basting, glazing, saucing, garnishing, presentation
Task I-26 Prepares variety meats
Task descriptor
Variety meats are also referred to as offal. These items are often nutrient-rich and can be value-added elements to cooks’ repertoire of skills. They require particular handling and preparation procedures.
I-26.01 Selects variety meats
I-26.01 Selects variety meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-26.01.01P |
identify and choose variety meats |
variety meats are identified and chosen according to jurisdictional regulations, variety meat classifications, desired result and recipe specifications |
| I-26.01.02P |
interpret label information and perform sensory assessment |
label information is interpreted and sensory assessment performed to determine freshness and quality of variety meats |
Range of variables
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- variety meat classifications include: origin, type, size, grade
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-26.01.01L |
demonstrate knowledge of variety meats and their applications |
define terminology associated with selecting variety meats |
| interpret jurisdictional regulations pertaining to variety meats |
| identify factors to consider when selecting variety meats |
| identify types of variety meats, and describe their characteristics and applications |
| identify dietary requirements specific tovariety meats |
| I-26.01.02L |
demonstrate knowledge of procedures used to select variety meats |
describe procedures used to select variety meats |
| describe variety meats ordering specifications |
Range of variables
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- factors include: local availability, seasonal availability, fresh versus frozen, storage life, applications, processed, sustainability, tenderness, flavour
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
I-26.02 Processes variety meats
I-26.02 Processes variety meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-26.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| I-26.02.02P |
calculate defrosting time |
defrosting time is calculated according to size of variety meats to ensure tempering according to jurisdictional regulations and recipe specifications |
| I-26.02.03P |
fabricate variety meats |
variety meats are fabricated using methods according to recipe specifications and desired results |
| I-26.02.04P |
minimize waste |
waste is minimized |
| I-26.02.05P |
maintain safe food handling practices during processing |
safe food handling practices are maintained during processing according to jurisdictional regulations |
Range of variables
- processing tools and equipment include: grinders, slicers, knives, food processors, cutting boards, moulds
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- methods include: cleaning (removing membranes and blood vessels), cutting, seasoning, breading, marinating, curing, smoking, soaking, scoring, blanching, pressing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-26.02.01L |
demonstrate knowledge of variety meats and their applications |
define terminology associated with processing variety meats |
| identify processing tools and equipment,anddescribe their characteristics and applications |
| identify hazards, and describe safe work practices and precautions pertaining to handling and storing raw variety meats |
| interpret jurisdictional regulations pertaining to variety meats |
| identify factors to consider when processingvariety meats |
| identify factors to consider when freezing and defrosting variety meats |
| identify variety meats, and describe their characteristics and applications |
| identify dietary requirements specific tovariety meats |
| I-26.02.02L |
demonstrate knowledge of procedures used to process variety meats |
describe methods used to process variety meats |
Range of variables
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- processing tools and equipment include: grinders, slicers, knives, food processors, cutting boards, moulds
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- factors include: blood content, membrane, toughness, colour, cost
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: cleaning (removing membranes and blood vessels), cutting, seasoning, breading, marinating, curing, smoking, soaking, scoring, blanching, pressing
I-26.03 Cooks variety meats
I-26.03 Cooks variety meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-26.03.01P |
choose and apply cooking method |
cooking method is chosen and applied according to recipe specifications and desired results |
| I-26.03.02P |
calculate cooking time |
cooking time is calculated according to type, size and thickness of variety meats according to recipe specifications and desired results |
| I-26.03.03P |
determine doneness |
doneness is determined by using various methods |
Range of variables
- cooking methods include: poaching, simmering, grilling, sautéing, braising, frying, sous-vide
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- methods for determining doneness include: temperature readings, sensory assessment
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-26.03.01L |
demonstrate knowledge of variety meats |
define terminology associated with cooking variety meats |
| identify hazards, and describe safe work practices and precautions pertaining to cooking variety meats |
| identify dietary requirements specific tovariety meats |
| identify factors to consider when cooking variety meats |
| identify methods used to cook variety meats and related dishes, and describe their associated procedures |
| I-26.03.02L |
demonstrate knowledge of procedures used to cook variety meats |
describe procedures used to cook variety meats |
Range of variables
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: type, aroma, cost, consumer demand
I-26.04 Finishes variety meats
I-26.04 Finishes variety meats
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| I-26.04.01P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications and desired results |
| I-26.04.02P |
hold cooked variety meats |
cooked variety meats are held according to factors and jurisdictional regulations |
| I-26.04.03P |
portion cooked variety meats |
cooked variety meats are portioned according to recipe specifications and desired results |
Range of variables
- finishing techniques include: slicing, presenting, saucing, glazing, searing, garnishing, seasoning, presentation
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- factors to consider for holding include: time, temperature, moisture retention, yield, quality
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| I-26.04.01L |
demonstrate knowledge of variety meats |
define terminology associated with finishing cooked variety meats |
| identify hazards, and describe safe work practices and precautions pertaining to handling and serving cooked variety meats |
| identify dietary requirements specific tovariety meats |
| identify factors to consider when finishing cooked variety meats and related dishes |
| I-26.04.02L |
demonstrate knowledge of procedures used to portion cooked variety meats |
describe procedures used to portion cooked variety meats |
| I-26.04.03L |
demonstrate knowledge of finishing techniques |
describe finishing techniques |
| I-26.04.04L |
demonstrate knowledge of procedures used to handle, hold, serve and store cooked variety meats and related dishes |
describe procedures used to handle, hold, serve and store cooked variety meats and related dishes |
Range of variables
- variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- finishing techniques include: slicing, presenting, saucing, glazing, searing, garnishing, seasoning, presentation