Daily Focus Monday 4/20 Agenda Objectives: Question of the day: Meat Lab Complete RAIL & Turn In Check with me for exemption status Wrap Up: (last class) How will you apply the information you have learned about seafood, poultry and meat to the next lab? Objectives: Demonstrate how to properly handle and serve meat, fish and poultry products. Question of the day: What internal temperature should poultry be served? Wrap Up: What did you learn about cooking your specific meat, poultry or seafood product today?

Post-Lab Evaluation will be on Wed. We will review notes. Lab Reminders Wash Hands, Tie Hair Back, Keep Aprons & Lanyards On Restock Towels (2 washcloths, 2 large towels) Dish Water and Drying Rack/Board NO CELL PHONES---I do not want to see them. RAIL’s due at the end of class. Do your own work…copying is not permitted. Post-Lab Evaluation will be on Wed. We will review notes.

Partially frozen meat cuts easier Use microwave defrost or running water to thaw Watch Cross contamination Measure meat temp for doness Pork internal temp 155-160F Poultry until internal temp 165F/ NO Pink

Recipe Info Shrimp Pasta: Chicken Marsala: Beef Stroganoff: Shrimp is raw…cook thoroughly. Will turn pink. Remove tails before cooking Double sauce (olive oil, oregano, grated parmesan) Chicken Marsala: use apple juice in recipe. cut your chicken into 1-2 inch strips before you cook. Cook until internal temp 165F/ NO Pink Beef Stroganoff: cut into 1-2 in. slices, before you have cooked meat, Boil noodles Sweet and Sour Pork No Pink—cook to internal temp 155-160F Rice: research how to warm cooked rice. Once you have prepared your meal, serve yourselves and then server will serve each table. THIS IS A TASTING LAB