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Meatcutting Workbook, Part 2. Bureau of Publications. 146P DOCUMENT RESUME' ED 219 594. CE 033 313, TITLE Meatcutting Workbook, Part 2. INSTITUTION California 'State Dept. of Education, Sacramento. Bureau of Publications. PUB DATE 82 NOTE 146p.; For related documents see ED 203 144-145 and CE 033 312. Prepared under the direction of the Statewide Educational Advisory Committee for the Meatcutting Industry. AVAILABLE FROM Publications Sales, California State Department of Education, P.O. Box 271, Sacramento, CA 95802 ($7.50). EDRS PRICE MF01 Plus Postage. PC Not Available from EDRS. DESCRIPTORS Apprenticeships; *Food PrOcessilig Occupations; Fralge Benefits; Instructional Materials; Job Skills; Learning Modules; *Marketing; Mathematics; *Meat Packing Industry; Postsecondary Education; Recordkeeping; Safety; Sanitation; Study Guides; ,- Workbooks i IDENTIFIERS California; *MeatyCutters ABSTRACT This document is a-workbook for apprentices learning the mee/tcutting trade in California. Itis divided into eight units covering'the following areas: breaking and cutting.meat; jobbing; sausage, cured meats, and convenience foods;mathematics; meat packaging and handling; market operation; safety and sahitatiOn; and workers' legal rights and benefits. A unit contains 3 to 8 topics with a total of 38 topics included. Each topic provides an introductory question section covering the material to be learned in the lesson, informatiVe material, study assignment, and a study guide: A list of recommended instructional materials and a glossary coMplete the workbook. (YLB) A ****************************** *************************************4** * * Reproductions supplied by DRS are the best that can be made * 4, from"the original document. **********************************************************p*********** of the rection thedi under ared Prep Cornrnittee Adisoryv Industry EducationaltheIteatcuttIng andthe tte" Stateviide ior State Ca114ornia otEducation oPublicailons, BtiteaU Department U.S. DEPARTMENT OF EDUCATION NATIONAL INSTITUTE OF EDUCATION "PERMISSION TO REPRODUCE THIS EDUCATIONAL RESOURCES INFORMATION MATERIAL INMICROFICHE ONLY CENTER (ERIC) HAS BEEN GRANTED BY VThis document has been reproduc ed as ieceived horn the person or organrzabOn orrypOltrtiq ot Minor chlogeS have bIsen rnade to Improve reproduction quahtv PoInts of view of opinions stated in this dot u TO THE EDUCATIONAL RESOURCES ment do not necessenly represent official NIE- INFORMATION CENTER (ERIC)" position or policy a Copyright © 1975,1982 by California State Department of Education This publication was edited and prepared for photo-offset produc- tion by the staff of the Bureau of Publications, California. State Department of Education, and published by the Department, 721 Capitol Mall, Sacramento, CA 95814. Prmted by the Office of State Printing and distnbuted under the provisions of the Library Distribution Act4 Copies of Meatcutting Workbook, Part 2, are A completelistof publicatians available availablefor $7.50 each, plus sales tax for from the Department, including apprenticeship California residents (6 percent in most counties, instructional materials for some 23 trades, is 61/2 percent in five Bay Area counties), from: available from the address given above. Questions and comments about existing Publications Sales apprenticeship materials, or the development of California State Department of Educati new materials, should be directed to: P.O. Box 271 Sacramento, CA 95802 Theodore R. Smith or Bob Klingensmith Remittance or purchase order must accom- Bureau of Publications California State Department of Education pany each\ order.Purchaseorders without checks areaccepted only from government 721 Capitol Mall Sacramento, CA 95814 agencies inCalifornia. Phone orders are not (916) 445-7608 accepted. 3 A column labeled "Date Assigned" has been provided at theright-hand side of each page number in the contents Whenever your instructor assigns a topic, he or she should write this date inthe appropriate blank When you have completed the topic satisfactorily, your instructor should place his or her initials next to the assignmentdateIf this procedure has been followed, and you should transfer from oneschool to another, you will hpve an accurate recordof the work you have completed. It should never be necessary for you to duplicate work on topics already studied or to, skip topics not previouslyassigned To provide other school records needed, be sure to fill in below your name, home address, and telephone numberThen ask your instructor to fill in the official date of your enrollment in his orher class and to sign his or her name NAME ADDRESS PHONE DATE ENROLLED INSTRUCTOR(S) Contents , Date \j Pageassigned Foreword v Preface vi ... \ UNIT A BREAKING AND- CUTTING MEAT Topic 1 Beef 1 2 Pork 4______._ 3 Lamb and Mutton 6 4 - Veal , 9 5 Ground Beef, Cubed Meat, and Meat Additives 6 Variety Meats 7 Poultry and Rabbits 11761 8 Fish 20 6 ' UNIT B JOBBING s 0 Topic 3 I Distribution Chain 12- 2 Institutional Meat Purchase Spe fications 25_ 3 Portion Cut Meat Products 28 4 Order Processing 31._._._ N ...,-UNIT C SA SAGE, CURED MEAT, AND CONVENIENCE FOODS Topic 1 Typa.QSausage and Co Ls 34 Luncheoneats and venience Foods - (I 40 .4 3 8 \ Cured and Smo ' eats 43----2. 4 Microbiology and Inspection ' 47 5 Storage and Handling 53 UNIT D MATHEMATICS . Topic 1 Arithmetic Review 57 2 Percentages 63_ 3 Computing Prices 67______ J 4 Metric Measurement - 71 _____ UNIT E MEAT PACKAGING AND HANDLING 1 Topic . 1 Purpose of Meat Packaging 74. 2 Packaging Materials 78 _____ 3 Package Labeling 83_____ 4 Methods of Wrapping in Service Markets 86 5 Methods of Wrapping in Self-Service Markets 89 6 Preparation of Meat for the Home Freezer 94 , 7 1 Handling Frozen Meats 98 UNIT F MARKET OPERATION Topic 1 Types of Markets and Market Locations 101 2 Market Layout 106 3 Keeping and Using ROcords 111 UNIT G SAFETY AND SANITATION Topic 1 Occupational Safety and Health Laws 115 2 Personal Hygiene 4 20 3 Plant and Market Sanitation 122 UNIT H WORKERS' LEGAL RIGHTS AND BENEFITS Topic 1 Federal Laws of Special Interest to the Worker 2 The California Workers' Compensation Law 1241 3 Services of the California Department of Employment Development. 130 4 The California State Disability Insurancejlan 131 INSTRUCTIONAL MATERIALS 134 GLOSSARY 135 8 4 iv ) , Fo re wO rd In the California apprenticeship programs, experience gained on the job is supplemented by classroom work that is cjosely related to the job. This balanced system of training enables the apprentice to learn the "why" as well as the "how" of the trade. Both types of training are required for advancement in today's competitive industries. The job-related courses for: the skilled trades are highly specialized, and, adequate training materiais are for the most part not available commercially. To meet this need, the Department of Education, in cooperation with labor and management, develops the required training materials and makes them available to you at cost. This workbook is an example. It was written to provide you with up-to-date information you must have to meet the growing technical demands of the meatcutting trade. Every effort has been made to make the workbook cleai, comprehensive, and current. I congrattilate you on your choice of meatcutting as a career. The effort you put forth today to become a competent journey-level worker will bring you many rewards and satisfactions, and the benefits will extend also to your community. We need your skills.and knowledge, and I wish you every success in your new venture. Supermtendent of Public Instruction 'z . , .. .. \ --1 V ' 1 - Preface The California State Department of Education, through the Bureau of Publicationsl provides for the deyelopment of instructional materials for apprentices under provisions of the California Apprentice Labor Standards.Act. These materials are developed through the cooperative effortsof. the bureau and employer-employee goups representing appren- ticea ble trades. Meatcutting Workbook, Part 2, which was first published in 1975, was planned and prepared under the direction of the Statewide Educational Advisory Committee for the Meatcutting Industry consisting of employee and employer representatives. The members of this committee were Anthony Aiello, San Francisco, Warren J. Auld, Upland; Jack G. Cyphers, Sacramento; Fred L. Feci, San Jose; Maurice Gettleman, Inglewood; Everett Matz n, San Francisco; Philip R. Melnick, Los Angeles; Arthur Meyer, San Diego; and Rose ary Mucklow, San Francisco. The original manuscript for the 1975 edition was writt n by Warren Auld, with assistance from Anthony Aiello. D ne "Whitey" Ulrich, Artesia, coordinated revision activities for this 1982 edition for the edufational advisory committee, and Bob Klingensmith, Publications Consultant, Apprenticeship, directed publications activities for the bureau of Publications. 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 Laser Manufacturing Company /American Meat Institute Lucky Food Stores American Sheep Producers Council, Inc. National Live Stock and Meat Board California Beef Council .1 . National Sheep Council Fedco Foods _ligional Turkey Federation Hill Refrigeration Corporation Pacific Codst Meat Association Hobart Manufacturing Company Ralphs Grocery Company J. B. Dove, Inc. S. Blondheim & Co., Inc. This workbook is representative of the cooperative effort of labor, management, local
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