Meats and game meats

Task I-24 covers beef, veal, pork, lamb and goat, plus game meats such as bison, elk, deer, moose, caribou, wild boar and rabbit. It carries about 8 of the 150 questions on the Red Seal Cook exam.

The standard breaks the task into four steps: select the meat, process it (fabricate, trim, cure, grind), cook it, and finish it (rest, carve, sauce and plate).

Most questions are practical: which cut suits a dish, which method suits a cut, and how to judge doneness, rest and carve.