The Meat course

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1. Top Sirloin
2. Round
3. Rump
4. Bottom Sirloin
5. Tenderloin
6. Chuck
7. Flank
8. Short Loin
9. Short Plate
10. Shank
11. Rib
12. Brisket
12 lessons, 12 quizzes
4 lessons, 4 quizzes
1. Basics of Cooking Chicken Safely
2. Salmonella
2 lessons, 2 quizzes
1. START HERE – parents read this with your students
2. START HERE – parents read this with your students
2 lessons
1. Pork Safety
1 lesson, 1 quiz
3 lessons, 1 quiz
6 lessons, 6 quizzes

Short Plate

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