(6) The student demonstrates comprehensive protein product knowledge as it relates to flavor, texture, visual appeal, taste, and customer satisfaction and establishes quality standards. The student is expected to:
(A) assess grading and classifications;
(B) identify primal, sub-primal, and retail cuts;
(C) demonstrate fabrication techniques on proteins;
(D) evaluate purchasing practices according to various food service operations;
(E) model appropriate cooking methods for proteins; and
(F) evaluate appropriate cooking methods in regard to various protein selections.