Cook - Employer Registry

ESSENTIAL SKILLS
INVENTORY
NAME:
DOCUMENT USE
S-3
DATE:
COOK
NOC 6242
Refer to the diagram and the table to answer questions 1 and 2.
1. How would you determine the total weight of the side of beef
_Add the weight of each cut (404 lbs.)
2. How would you determine the percent of the side of beef that is chuck
_Divide the weight of the individual cut into the total weight and
multiply by 100
(110/404 x 100 = 27.2%)
Study Guide for Professional Cooking for Canadian Chefs, 6 th - Ed, Gisslen, W.
Cut of Meat
Chuck
Rib
Loin
Sirloin
Round
Shank
Brisket
Flank
Weight
110 lbs.
48 lbs.
45 lbs.
32 lbs.
95 lbs.
20 lbs.
30 lbs.
24 lbs.
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Cook
NOC 6242