[Fish Stick]

"It all depends on how much you'll be serving. If the menu says half pound sirloin, then you'd cut enough to equal a half of a pound. Or you could cut two quarter pounds of it instead, and that would still equal a half a pound. For the general meats, they usually don't shrink too much unless someone wants them well done, then you might want to cut the pieces a bit bigger. As for wines to match the various parts of the cow, that won't be until much later, it's a bit beyond basic cooking..." she said, and then smiled gently.

"Now, I want you to spend the rest of the day cutting these pieces of meat, and then lay them out on a tray over there," she said, pointing to a tray on a table across from them. "After you've finished that, come see me, and we'll talk about cooking the meat..."