H ADM 236: Preliminary Examination II
Meat, Seafood, Poultry
Know: composition, structure, utilization, and cookery for each
Chain Restaurant Production
Large Volume Production
Be able to identify what to make first, second, third, etc.
For example: For the following items—salad, foccacia, beef stroganoff, and angel food cake, you would pre-
prep them in the following order, then make as needed:
HACCP: Hazard Analysis Critical Control Points
Example: Beef stroganoff
What are the risks?
Critical Control Points
What do we do about the risks?
E. Coli, Camphylo jeju
Control time and temperature
Types of Protein
via heat, mechanical (tenderization), or chemical (acid, or salt) methods.
For example: Globular protein denaturation via mechanical methods (e.g. beating egg whites to create a foam) –
uncurl the protein strands to increase the volume.
Find examples of each kind of method.
a complex protein substance that can be considered a conjugated protein, because it has iron, and
) – Color found in cooked meat.
Myoglobin + Oxygen = Metmyoglobin (browning)
Oxymyoglobin – Bright Red, when the meat is allowed to sit
Marinades consist of: Acid (to lower pH, and flavor), Salt, Sugar (to assist browning)