Meats Placing Classes CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather, Jennie Simpson, Joan Jackson Georgia.

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Presentation transcript:

Meats Placing Classes CDE Practice Based on the 2003 Georgia State Meats CDE By: Dr. Frank Flanders,Tiffany Prather, Jennie Simpson, Joan Jackson Georgia Agricultural Education Curriculum Office Georgia Department of Education March 2003 Click Here to meet the authors Next

Previous Patty #3 Next Click each defect that applies to the patty above. >1” Void Area (batter/breading) ¾” - 1” Void Area (batter/breading) ¼” – ¾” Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1” Meat Void½” - 1” Meat VoidBlack or Burned Area (crumb size or larger) Very Light or Very Dark Broken PattyDifferent Size or ShapeBone Fragment; Non-food ItemNo Defect Previous Breast Patty Factors

NextPrevious Patty #3 Next Click each defect that applies to the patty above. >1” Void Area (batter/breading) ¾” - 1” Void Area (batter/breading) ¼” – ¾” Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1” Meat Void½” - 1” Meat VoidBlack or Burned Area (crumb size or larger) Very Light or Very Dark Broken PattyDifferent Size or ShapeBone Fragment; Non-food ItemNo Defect Previous Breast Patty Factors

NextPrevious Patty #4 Next Click each defect that applies to the patty above. >1” Void Area (batter/breading) ¾” - 1” Void Area (batter/breading) ¼” – ¾” Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1” Meat Void½” - 1” Meat VoidBlack or Burned Area (crumb size or larger) Very Light or Very Dark Broken PattyDifferent Size or ShapeBone Fragment; Non-food ItemNo Defect Previous Breast Patty Factors

NextPrevious Carton #1 Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Next Previous Egg Carton Factors

NextPrevious Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Carton #2 Next Previous Egg Carton Factors

NextPrevious Carton #3 Next Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Previous Egg Carton Factors

NextPrevious Click each defect that applies to the carton above. Checked/CrackedBody CheckIrregular ShapeCalcium Deposits Definite RidgesAdhering MaterialProminent StainSlight Stain Mixed ColorUneven SizeNo Defect Egg Carton Factors Carton #4 Next Previous

NextPrevious Click the pictures to enlarge NextPrevious Placing Class

NextPrevious Click the pictures to enlarge NextPrevious Placing Class

NextPrevious Click the pictures to enlarge NextPrevious Placing Class

NextPrevious Click the pictures to enlarge NextPrevious Placing Class

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #1 NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #2 NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #3 NextPrevious Ready-to-Cook

NextPrevious Carcass #4 Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #5 NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #6 NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #7 NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #8 NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #9 NextPrevious Ready-to-Cook

NextPrevious Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade Carcass #10 NextPrevious Ready-to-Cook

NextPrevious Part #1 NextPrevious Part ID Roast American Style

NextPreviousNextPrevious Meat ID #1 ROASTS 1. American Style 2. Arm Picnic 3. Arm 4. Arm (Bnls) 5. Back Ribs 6. Blade 7. Blade Boston 8. Bottom Round 9. Breast 10. Brisket (Whole Bnls) 11. Center Loin 12. Center Rib 13. Chuck Eye (Bnls) 14. Country Style 15. Cross Cuts 16. Cross Cuts (Bnls) 17. Eye 18. Eye Round 19. Flat Half (Bnls) 20. Frenched Style 21. Fresh Side 22. Heel of Round 23. Large End 24. Loin Roast 25. Mock Tender 26. Point Half (Bnls) 27. Rib 28. Riblet 29. Rump (Bnls) 30. Rump Portion 31. Seven Bone 23. Shank Portion 33. Short Ribs 34. Shoulder (Bnls) 35. Sirloin 36. Sirloin Half 37. Small End 38. Spare Ribs 39. Square Cut (Whole) 40. Tenderloin 41. Tip 42. Tip Cap Off 43. Top Loin Double (Bnls) 44. Top Round STEAKS 45. Arm 46. Arm (Bnls) 47. Blade 48. Bottom Round 49. Center Slice 50. Eye 51. Eye Round 52. Flank 53. Mock Tender 54. Neck Slice 55. Porterhouse 56. Round Steak 57. Round Steak (Bnls) 58. Seven Bone 59. Sirloin (Bnls) 60. Sirloin Cutlet 61. Sirloin, Flat Bone 62. Sirloin, Pin Bone 63. Sirloin, Round Bone 64. Sirloin, Wedge Bone 65. Skirt Steak (Bnls) 66. Small End 67. Small End (Bnls) 68. T-Bone 69. Tenderloin 70. Tip 71. Tip Cap Off 72. Top Loin 73. Top Loin (Bnls) 74. Top Round 75. Top Sirloin (Bnls) CHOPS 76. Arm 77. Blade 78. Butterfly 79. Double Chop 80. Loin 81. Rib 82. Sirloin 83. Top Loin 84. Top Loin (Bnls) VARIETY MEATS 85. Heart 86. Kidney 87. Liver 88. Oxtail 89. Sweet Bread 90. Tongue 91. Tripe PROCESSED CUTS 92. Beef for Stew 93. Brisket, Corned 94. Cube Steak 95. Ground Beef 96. Ground Pork 97. Hocks 98. Sausage 99. Sausage Links SMOKED/CURED PORK 100. Canadian Bacon 101. Center Slice 102. Ham (Whole) 103. Ham Hocks 104. Jowl 105. Loin Chop 106. Picnic (Whole) 107. Rib Chope 108. Rump Portion 109. Shank Portion 110. Slab Bacon 111. Sliced Bacon SPECIES B= Beef P= Pork L= Lamb PRIMAL 1. Brisket 2. Chuck 3. Flank 4. Foreshank & Breast 5. Cured Ham 6. Leg 7. Loin 8. Plate 9. Rib 10. Round 11. Shank 12.. Shoulder 13. Side (Belly) 14. Jowl 15. Variety Meats 16. Various

NextPrevious

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back NextPrevious Part #3 Part ID

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #4 Part ID

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #5 Part ID

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back NextPrevious Part #6 Part ID

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #7 Part ID

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #8 Part ID

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #9 Part ID

NextPrevious Breast with ribs- whole or splitDrumstickBackDrumette Breast without ribs- whole or splitThighHalfGizzard Skinless, boneless thighLegBreast quarterLiver Breast quarter without wingWishboneLeg quarterHeart Boneless, skinless whole breastWingBreast tenderloinNeck Boneless, skinless, breast halfWing midjointThigh with back Next Previous Part #10 Part ID

NextPrevious Click to Return

NextPrevious Hen #2 Click to Return

NextPrevious Hen #3 Click to Return

NextPrevious Hen #4 Click to Return

NextPrevious Egg #1 Click to Return

NextPrevious Egg #2 Click to Return

NextPrevious Egg #3 Click to Return

NextPrevious Egg #4 Click to Return

NextPrevious Click to Return Patty #1

NextPrevious Click to Return Patty #2

NextPrevious Click to Return Patty #3

NextPrevious Click to Return Patty #4

NextPrevious CORRECT !!!! Click to Return

NextPrevious INCORRECT !!!! Click to Return

Authors Frank (L) and Matthew (R) Flanders Previous

THE END How well did you do? Previous