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Meatcutting Workbook, Part I. INSTITUTTON California State Dept

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Meatcutting Workbook, Part I. INSTITUTTON California State Dept DOCUMENT RESUME ED 203 145 CE 029 280 AUTHOR Strazicich, Mirko, Ed. TITLE Meatcutting Workbook, Part I. INSTITUTTON California State Dept. of Education, Sacramento. PUB DATE 81 NOTE 161o.: For a related document see CE 029 279. AVAILABLE FROMPublications Sales, California State Department of Education, P.O. Box 271, Sacramento, 95802 ($8.00) . EDPS PRICE MF01 Plus Postage. PC Not Available from EDRS. DESCRIPTORS *Apprenticeships: *Food Processing Occupations: *Irstructional Materials: *Job Skills; Learning Modules: *Meat Packing Industry: Postsecondary Education: *Study Guides: WOrkbooks IDENTIFIFPS California: *Meat Cutters ABSTRACT This document is a workbook for apprentices learning the meatcutting trade in California. The workbook is divided into elaht units covering the following areas: the apprentice meatcutter: applied arithmetic: tools and equipment: ueighing, packaging, and labeling: meat and fish as foods: meat from farm to table: inspection, classification, and grading: and meat sales promotion. Fach unit contains three to nine lessons: and each lesson provides an introductory question section covering the material to be learned in tFe lesson, topics for discussion, and a study guide. Some lessons have suggested study assignments. A glossa.), and a list of instructioral materials complete the workbook. (KC *********************************************************************** * Reproductions supplied by EDRS are the best that can be made * * from the original document. * *********************************************************************** A column labeled "Date Assigned" has been provided at the right-hand side of each page number in the contents. Whenever your instructor assigns a topic, he or she should write this date in the appropriate blank. When you have completed the topic satisfactorily, your instructor should place his or her initials next to the assignment date. If this procedure has been followed, and you should transfer from one school to another, you will have an accurate record of the work you have completed. It should never be necessary for you to duplicate work on topics already studied or to skip topics not previously assigned. To provide other school records needed, be sure to fill in below your name, home address, and telephone number. Then ask your instructor to fill in the official date of your enrollment in his or her class and to sign his or her name. NAME ADDRESS PHONE DATE ENROLLED INSTRUCTOR(S) 3 ELTCUrrING WORKBOOK1 PART ofthe direction ADVISORY the TRADE under EDUCATIONAL Prepared STATEMEATCUTTING THE SERVICES CALIFORNIAFOR SUPPORT COMMITTEE DEPARTMENT andthe EDUCATIONSTATE VOCATIONALCALIFORNIA SECTION, OFEDUCATION Copyright, 1972, 1981 by California State Department of Education Ehis publication was edited by Mirko Straheich. Assistant Editor: prepared for photo-offset production by the Bureau of Publications. California State Department of Education; and published by the Department, 721 Capitol Mall. Sacramento, CA 95814. Printed by the Office of State Printing and distributed under the provisions of the Library Distribution Act 1981 Copies of this publication are available for $8 per copy, plus sales tax for California residents, from: Publications Sales California State Department of Education P.O. Box 271 Sacramento, CA 95802 A list of other publications that are available from the Department, Selected Publications of the California State Department of Education, may be obtained by writing to the same address. 5 Foreword In the California apprenticeship training programs, experience gained on the job is sup- plemented by classroom work that is closely related to the job. These job-related apprentice- ship training courses are highly specialized in nature. Because of that specialization, adequate training materials are either scarce or are not available at all commercially. For this reason, the training materials for the meatcutting trade and other trades are developed by the State Department of Education in close cooperation with labor and management. The materials are then made available to you at cost. These materials are to be used throughout the four-year training program while you are in the process of becoming a skilled and productive journey-level worker. This workbook, Meatcutting, Part 1, was written to provide you with current information needed to meet the technical demands of your industry. Every effort has been made to provide you with a workbook that is clear, comprehensive, and current. I hope you will find participation in the related training course both helpful and stimulating, and 1 wish you every success in your new venture. SuperintendentofPublic Instruction Ins Preface The Vocational Education Support Services Section in the State Department of Educa- tion provides for the development of instructional materials for apprentices under provisions of the California Apprentice Labor Standards Act. These materials are developed through the cooperative efforts of the Department of Education and employer-employee groups representing apprenticeable trades. This publication, Meatcutting, Part 1, is designed for the use of apprentice meatcutters in California. This edition was planned and approved by the California State Educational Advisory Committee for the Meatcutting Trade, under the chairmanship of D. "Whitey" Ulrich, southern California. The other members of this committee are Walter Bachemin and George Bail ly, northern California; and William "Bill" Mona and Vincent Salazar, southern California. The material for this publication was written by Warren J. Auld, former instruc- tor in apprenticeship courses at Pasadena City College and for the North Orangc County Community College District. Beverly Campbell, Consultant, Apprenticeship Education and Industrial Education, coor- dinated the project activities for the Vocational Education Support Services Section. Blair Hansen, former Managing Editor, and Theodore R. Smith, Editor in Chief, coordinated publications activities for the Bureau of Publications. DAVIS W. CAMPBELL SAM BARRETT Deputy Superintendent State Director of Vocational Education for Programs BRENTON R. AIKIN Acting Administrator Vocational Education Support Services Section 7 V Acknowledgments Gratitude is expressed to the following companies and agencies for photographs and other illustrative material and for technical assistance given during the publication of this workbook: Alpha Beta Acme Stores Holly matic Corp. American Meat Institute J. B. Dove, Inc. American Sheep Producers Council, Inc. Lasar Manufacturing Co., Inc. California Beef Council Lucky Food Stores Fedco Foods National Livestock and Meat Board Hill Refrigeration Division, Emhart National Sheep Council Industries, Inc. National Turkey Federation Hobart Corp. Ralphs Grocery Co. 8 vi Contents Hale Foreword HI Preface Acknowledgments vi UNIT A THE APPRENTICE MEATCUTTER Topic 1 1 The Background and Purpose of Apprenticeship 2 Labor and Management Organizations 5 3 Principles and Practices of Safety 11 4 Principles and Practices of Sanitation 16 UNIT B APPLIED ARITHMETIC Topic Arithmetic 19 2 Fractions (Part 1) 20 3 Fractions (Part 2) 4 Decimals 22 5 Percents 6 Arithmetic Applied to Inventory 24 7 Carcass Charts and Cutting Tests 27 8 Determining Selling Price 37 9 Use of the Hand Calculator 40 UNIT C TOOLS AND EQUIPMENT Topic Hand Tools 43 2 Power 'Tools 47 3 Refrigeration Equipment 56 UNIT D WEIGHING, PACKAGING, AND LABELING Topic Use and Care of the Meat Scale 61 2 Packaging Materials 66 3 Labeling 71 4 The Metric System 73 UNIT E MEAT AND FISH AS FOODS Topic 1 Structure, Composition, and Food. Value of Meat 77 2 Meat By-Products 85 3 Preservation of Meat 87 4 Breeds of Beef Cattle 90 5 Fish 95 vu 9 UNIT F MEAT FROM FARM TO TABLE Topic Supply of Meat 103 2 Meat-Packing 107 3 Prefab or Block-Ready Cuts 110 4 Transportation Services and Jobbers 114 UNIT G INSPECTION, CLASSIFICATION, AND GRADING Topic 1 Federal and State Meat Inspection 117 2 Classification of Meat 120 3 Grading of Beef and Other Meat Products 123 UNIT H MEAT SALES PROMOTION Topic 129 1 Meat Display 2 Customer Relations 132 3 Cooking Meat 135 4 Kosher Meats 141 GLOSSARY 145 INSTRUCTIONAL MATERIALS 150 vrii 10 UNITATHE APPRENTICE MEATCUTTER TOPIC 1THE BACKGROUND AND PURPOSE OF APPRENTICESHIP This topic, "The Background and Purpose of Apprenticeship," is planned to provide answers to the following questions: What is the meaning of apprenticeship? What is the history of apprenticeship? What was the guild system? How did the industrial revolution affect apprenticeship? What were the causes of the revival of apprenticeship? What is the structure of today's apprenticeship system? Meaning of Apprenticeship guilds. A guild was a trade association whose mem- The root meaning of the word apprentice is one bership was made up of masters, journey-level workers, who learns. An apprenticeship is the process whereby and apprentices who worked in a particular trade. a worker learns a skill by practicing under the guid- The right to work in a trade depended on membership ance of a trade journey-level worker. The apprentice in the guild, and membership often carried with it the receives the additional instruction needed to become a privileges of citizenship. proficient tradesperson by attending classes. Appren- Indenture agreement. Apprenticeship based on a ticeship has been in use for centuries. Various otherwritten agreement called an indenture was created systems have been tried without success. Long ago an and controlled by the
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