1. 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?

2. 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.

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

4. 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 F
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