PROCESS \ Selected Works of Rika Putri

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S E L E C T E D WO R K S 0 6 – 1 0 \ R I K A S . P U T R I

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A PROCESS


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CO LO PHO N C LASS senior portfolio INST RUC TOR mary scott AUT H OR myself ED ITOR scot crisp T Y P EFAC E S titles/neutra text bold folio/neutra text light body copy/the mix light plain P H OTOG RAP H Y composition/myself lighting/cowboy studio camera/canon rebel xt

coptic binding

B INDING exposed-sewn spine

B INDER the key bindery

PAP ER STOC K finch fine 100 lb text

FOR MAT 7in X 9.5in

P R INT ER giant horse printing

photography/adobe photoshop

P R OG RAM layout /adobe indesign

LIES BEHIND EVERY RESULT.


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S SE L ECT E D WO R K S 06 –10 01

“lively up yourself ”

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02 kiss waste goodbye

03 illuminating taste

04 bringing closure

05 re-channeling a vision

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06 find your fortune

07 much in store

08 splice of life

09 gallery of shouts

10 methodical marks

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TASK redesign a label for an existing beer brand, including bottle, can and 6 -pack carrier. selected brand: Red Stripe.

INST RUC TOR thomas mcnulty

C LASS package design 3

T ER M spring 09

“ L IVE LY U P YO U R SE L F”

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compeitors research ladder history/company’s background

product /cultural information

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concept exploration cultural

design brief mood board culture board type board pencil sketches digital drafts mock-ups

style


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COHESIVENESS

\ package design iii _ “lively up yourself �

mood

final presentation

design approach/execution:

bottled lager bottled light beer can 6 -pack carrier

\ 360 o process


O BJECT IVE The assgignment is to select an existing beer, and redesign its label. Other deliverables are a newly designed canned beer as well as a six-pack bottle carrier with a more exciting and less generic approach. My idea for the new Red Stripe brand reflects the imaginable Jamaican spirit, including bold colors and lively culture.

T H O U G H TS

I have integrated different textures, materials, illustrations and specific colors to achieve that tone. I want to give Red Stripe more of a decorative and conceptual label so that a peeled-off label could become a keepsake.

In its look right now it doesn’t feel Jamaican at all. What a shame! I’ll make it happen!

Because Red Stripe has been around for so long, this is the perfect opportunity to re-visit and re-design the brand. My inspiration comes ultimately from street murals from the town of Kingston, Jamaica. The sandy texture comes from the Jamaican beaches.

I think Red Stripe has all it takes to be wrapped in a bad ass label. After all, it’s Jamaican! You know? Rob Marley, marijuana, colors, beaches, vibe. You name it.


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\ red stripe light beer can


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\ bottled lager & light


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project 2 : invent a sustainable replacement that addresses the problems caused by the first object . brand the new product .

TASK project 1: do extensive research into a non-sustainable object and write a compelling book about your findings.

INST RUC TOR tom sieu

C LASS print 2

T ER M fall 09

K I SS WAST E G O O DBY E

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O BJECT IVE The R3 project is divided into two parts. The first focuses on research regarding an everyday product that is not sustainable and causes harm to the environment. Whether the product is non-biodegradable, non-recyclable or produced toxic chemicals by nature, these harmful characteristics are identified and highlighted. Desire talks about the environmental reality behind lipsticks in a narrative that reflects femininity through profiles of women and their lipstick needs. The book is highly saturated, impactful and graphical. The second part of the R3 project required us to think about what could be possibly done to address the problem in the first part of the project. I designed Tulip, a canister that carries a re-tractable lipstick case which can hold two interchangable lip pomades. The Tulip lipstick pomades are held in seeded, biodegrable paper containers dyed with colors from natural materials. This solution not only helps reduce waste, but reduces the amount of toxic chemicals produced on the planet.

T H O U G H TS There is no way that women would give up on lipstick entirely for environmental reasons. Sure, there are eco-savvy consumers who purchase natural lipsticks, but even their containers are made out of non-recyclable plastic cases that cannot biodegrade. There has to be another solution that would help eliminate the waste.


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TASK invent a working lamp for an existing brand or subject .

INST RUC TOR thomas mcnulty

C LASS package design 3

T ER M spring 09

I L LU MINAT ING TAST E

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development

overcoming complications 1

absolut vodka brand

raw surface [physical research]

brand connection > concept development


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3-D mock-up model/

fabrication

proposal to california model & design

overcoming complications 3

3.5 in

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TUBE THRE E 5.0 in

2.5 in

finalization TUBE TWO 4.0 in

projection/ end result

1.5 in

TUBE ONE 3.0 in

overcoming complications 2

0.125 in

0.125 in

0.875 in

0.125 in

0.875 in

0.25 in

TOP BASE RAISE 4.75 in

2.0 in

TOP BASE 5.5 in

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O BJECT IVE I chose to work with Absolut Vodka and design a lamp for that brand because I was drawn to its array of its vodka flavors. This idea of variety is reflected onto the design of the lamp with a spectrum of colors shot through cyan, magenta and yellow tubes that are inter-changeable. This lamp is user interactive, allowing the owner of the lamp to set different vibes for each mood that he or she is experiencing that very moment .

T H O U G H TS Drinking creates mood. I believe that forms of lighting are able to set different moods and emotions. Naming this lamp wasn’t too hard, because all of the flavors start with “absolut”. but I don’t want it to sound like a drink. The name I finally came up with is Absolut Aura, which derives from aurora of the northern lights.


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1/8 in

slot for a “lock & twist” (opposite side of tube)

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clear acr ylic top

2 in

width fits rubber tubing

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1.0 in

0.5 in

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6.25 in

1. 0 in

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0.5 in

6. 5 in

6.25 in

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0.5 in

tra ns l us c e nt bl ue (a s i n s a m pl e )

cl e a r a c r y l i c

21.5 in

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0. 5 i n

transluscent blue (as in sample)

6. 5 in

6. 5 i n

6. 25 i n

2 in

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1/8 in

s l o t fo r a “ l oc k & tw i s t” (oppos i te s i de of tube )

s c r e w (dr i l l e d i nto oppos i te s i de s of bas e )

1/8 in

screw (drilled into opposite sides of base)

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1/ 8 i n s c re w (dri l l ed i nt o o ppo si t e si de s o f ba se )

1/ 8 i n

s l ot for a “ l o c k & t w i st ” ( o ppo si t e si de o f t ube )

t r an s l u s c e n t b l u e ( as i n s am p l e )

cl e ar ac r y l i2c

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wi dth fi ts rubbe 0. 5r i ntubi ng

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\ process colors

k0 m100 c0

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pure cyan, yellow and magenta


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3.5 in

T UB E T H R E E 5.0 in

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T UB E T WO 4.0 in

1.5 in

T UB E O NE 3.0 in

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T O P B A S E R A I S E 4.75 in

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ABSOLUT Country of Sweden AURA

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DESIGNED AND PACKAGED IN AHUS, SWEDEN BY THE ABSOLUT COMPANY A DIVISION OF V&S VIN&SPRIT AB

IMPORTED

25 W/BULB (110–230 VOLT )

This is Absolut Aura, a Limited Edition Lamp specially designed for Absolut to celebrate the 400 years of Swedish tradition and success.When illuminated, Absolut Aura will project a spectrum of colors which represents both the established Absolut flavors and the rich history of Absolut. \ proj. 03 \ package design iii _ illuminating taste


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TASK revisit the ziploc brand and design a new identity system with a design manual for the company.

INST RUC TOR todd hedgpeth

C LASS identity 2

T ER M fall 08

B R ING ING CLOSU R E

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O BJECT IVE The corporate identity of Ziploc has not changed much over the longevity of the brand. ZIploc has never undergone a facelift or chosen to show excitement in its aesthetics. I see this as an opportunity for a redesign! The new Ziploc mark optically shows an invisible zipper swooshing its way through the type and closing the letters that make up the wordmark. The concept is as simple as bringing the brand and consumer together as a unit. With the newly branded Ziploc, there are more innovations aside from just the updated plastic bags and containers, including items such as a beverage cooloer canister, the Ziploc store and lounge, a fresh herb keeper, and others.

T H O U G H TS With many competitors on the shelf, Ziploc has the potential to be the brand that stands out in the crowd visually. I feel that Ziploc is creative in its product line, but it would be quite a pity if these products aren’t packaged to reflect this. By changing its mark and coming up with a new tagline, Ziploc has already rebranded itself. The brand sets a new target, while retaining the history and equity built of many years.


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REFRIGERATION I had the idea of using a refrigerator for the identity style guide because a fridgeis the ultimate in keeping things fresh and cold, protected from moisture and heat. I divided the fridge into 3 sections—top storage, mid storage and bottom freezer. The top consists of a chapter that explains how the brand came about, Ziploc’s history and the company’s background as well as competitors and inspiration for the new design approach. The mid storage contains the redesigned brand design and style. This is where the new identity system comes in. It stores the logo specs, color palette, typography, usages and so on. The bottom freezer is to keep items that would last longer. This is where the new identity is built out into different applications that are provided for the market.

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\ the Ziploc store \ parking sign \ structure map


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\ store banners \ shuttle bus stop \ visitor pass


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R E- CHANNE L ING A VI SI O N T ER M spring 08 C LASS graphic design 3 INST RUC TOR pedro freitas TASK work with an existing tv station and design its station identifier for heir new spring season.

P ROJ NĂ˜.

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station ids overcoming complications 2

posters standard manual lower thirds menu lineups

re-channeling

concept / explorations

solidifying equity

re-structuring

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delivering final system


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O BJECT IVE This project required me to select an existing television network and work with their current identity to create a newly designed motion-based station idenfier for the spring season. The deliverables for this project include a series of stills of the network’s station IDs, theme posters, system manual, lowerthirds, station bugs, and menu lineups. I came up with the concept of (Re)Experience, which gives a new life to the old NBC. The network has been around for quite sometime and when it comes time to be renewed, the design had better to be revolutionary. I kept NBC’s equity by retaining the colors taken from the peacock feathers of its current logo, but have updated the rest. The swooshes are designed to create motion and swiftness to reflect how the company has been running for many years. They also show how NBC continues to return with even more force than ever.

T H O U G H TS NBC lands itself with such a great looking, iconic mark, but sometimes a mark itself won’t do a company justice. What it needs is a well-written message that reflects thought all their media, like their website for example.


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\ re-experience nbc evening poster


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TASK brand and position a country by designing the country’s logo, identity system, and tourism materials.

INST RUC TOR darrell hayden

C LASS identity 3

T ER M spring 10

FI ND YO U R FO RT U NE

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perceptions research ladder history of myanmar

people/cultural information

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concept exploration cultural

design brief mood board culture board type board identity sketches digital drafts tourism system

direct visual comprehension


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world recognition

country’s reputation

tourism improvement

mood

system development

design approach/execution:

venerated colors iconic scripture

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final presentation


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WIPE THE SLATE CLEAN

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OLD FLAVORS SIT, TALK & LAUGH WITH US


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OBJECT IVE In the senior identity class we were required to rebrand a nation. Myanmar has so much potential to grow and further develop, but it needs help in clarifying its values, brand essence and unique characteristics. The branding process started with gathering relevant inspiration and designing the mark. The mark holds a double meaning: at first glance, it appears to be a rising sun of a growing nation. But the ultimate idea is derived from the pagoda, taken from an overhead angle, suggesting you look at Myanmar from a different perspective. The colors selected are not only derived from the idea of “the golden land” but they are the colors taken from the country’s venerated monks’ robes. The logotype is specially designed to embrace the existing style of the Burmese script as well as to ground the identity in a natural and raw texture.

T H O U G H TS After doing all the research on Myanmar, I am mostly surprised at how magical this country actually is as compared to how it is perceived internationally. I want a mark to distinguish itself from other generic pagoda icons, yet I want a pagoda to be part of its mark and I wanted it to be a timeless design.


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DELIV E RAB LE S packaging

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TASK reposition the kmart brand by creating sub-brands that are appropriately stratified for the company’s target markets.

INST RUC TOR michael osborne

T ER M fall 09

MU CH IN STO R E

07 P ROJ NĂ˜.

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home & kitchen

new logo

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< 132

research

food

objective: to bring the kmart brand to the level of the target brand.

15

30

10

45

133>

fusion


\ proj. 07

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pets

ready!

red yellow blue

habitat

bliss

clothing


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OBJECT IVE This is a collaborative project that includes the rebranding of Kmart and redesigning its new packaging and other aesthetics. In working with Jayde Cardinalli, Ingrid Njono, Teddy Kurniawan and Clara da Silva, we broke out the Kmart customer base into three target markets with specific demographic characteristics. Then we designed ideniities and packaging for sub brands that would cater to each of these markets. The Kmart Red Yellow Blue sub brand would serve families’ basic needs. The products in this line include pantry items, kitchen necessities, bathroom products and pet supplies. The READY! sub brand caters to on-the-go individuals that need products that can serve many functions. Items sold in this brand include instant coffee, stackable bowls, prepared sandwiches and other space-saving products. The Habitat sub brand is targeted to eco-conscious consumers that are concerned with the production and after-life of their products. Products in this line include free-range organic eggs, non-toxic powdered milk-derived paint and ecofriendly cleaning items. The Bliss sub brand offers more luxurious products for the refined home. Products in this line include expensive bed sheets, drink mixers and bath products.

P.

T H O U G H TS The first thing that came into my head while walking into kmart for this project was how disorganized everything is placed and the fact that the store is gloomy and lack of positive energy. My groupmates and I immediately came to our senses that the new Kmart would focus on improving its weakness, with addition to creating sub brands to target different groups of audience.

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TASK design a brochure, poster and swatch cards for smart paper company.

INST RUC TOR ariel grey

T ER M fall 08

SPL ICE O F L IFE

08 P ROJ NĂ˜.

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Yy

yX

xX

consider an issue to be addressed.

Xx

research

Xy

Yy

yX

xX

Xx

Xy

Yy

yX

xX

Xx

Xy

Yy

yX

xX

01


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final deliverables

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development

\ 360 o process

Xx

cloning as the 8th creation

Xy

final concept:

Yy

yX

xX

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Yy

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xX

Xx

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Yy

refining stage

yX

xX

Xx

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xX

Xx

progression

Xy

Yy

yX

xX

Xx

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Yy

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Yy

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02


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O BJECT IVE The goal of this project was to design a brochure, poster and set of swatch cards for a paper company. The brochure is the densest part of the project and the topic selected should be an issue relevant to current events. Given that I was working with Smart Paper Company, I chose to research and write about cloning. This scientific process is often called the eighth creation of the planet . Therefore, the book, titled On the Ei8th Day, covers the cloning issue, debating whether it is unethical or instead an imporant asset for the scientific community.

T H O U G H TS I want this book to have as many details as possible, both in the chapters as well as the applied design elements. After all, this is a topic that people are most aware of, and most pay good attention to. It’s a challenge to take actual shots of clones, so I gathered up abstract photographs that are scientifically relevant to the topic.


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INST RUC TOR megumi kiyama tom sieu roland young

T ER M fall 06 –spring 10

GAL L E RY O F SHO U TS

09 P ROJ NØ.

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O BJECT IVE I believe that posters are designed for multiple reactions. They are to be engagingly informative, provocative, impactful, offensive, touching , humorous, merciless, got you thinking , or you name it . At the end of the day, no matter what or who the audience is, a poster is designed to send a message or to tell a story. The Gallery of Shout showcases some of my selected posters that are designed either for part of an assignment, or of an assignment . They are meant to shout and grab your three-second reaction. Please enjoy.

selected works of rika putri \ 06 –10

BEWARE,


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THESE FLATS SHOUT.


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columbia p ictures by a film

KU BR IC K ST AN LE Y

or

ST

ld w I shou Ho

\ Dr. Strangelove movie poster instr. Roland Young

OP

w

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& Love

r

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m b b o


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swissbikes.com/foldablex50

\ Swiss Bikes X50 product poster \ instr. Roland Young


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T H E H A I T I P O S T E R P R O J E C T 2 01 0

\ H3 (Help Heal Haiti) Haiti poster project instr. Roland Young


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THE HAITI POSTER PROJECT 2010


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\ Rods & Cones musical poster instr. Roland Young


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\ SF Weather Graph informational poster instr. Craig Griffith


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\ Co-existence Urban Forest Project instr. Tom Sieu




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} PRIME CUTS

PORTION CHART DOMESTIC SHEEP

Lamb is a sheep less than a year old. There are eight basic primal cuts in a lamb. They are neck, shoulder, foreshank, breast, rib, loin, leg, and shank.

30% 15% 55%

P.

YIELDS

< 184 185>

34%

8%

36%

17% 7417 40–75 lbs

7406 7421

564

A lamb carcass generally weighs 40–75 lbs The primal lamb shoulder is a relatively large cut accounting for 36% of the carcass weight.

% BREAK DOWN

PMS Pantone Matching System. Indicates primal cuts in lamb, categorizing each area of tenderness with each color— pms 7417 groups the tenderest cuts in beef, pms 7406 groups the least tender cuts and pms 7421 groups meats with medium tender.

RACK {of lamb}

PERCENTAGE BREAKDOWN 28% CHOPS 30% ROASTS 22% GROUND/STEW MEAT 20% FAT BONE SHRINGKAGE

Percentages used: 28%

7417 100% 80%

65%

50%

35%

75%

70%

50%

65%

40%

10%

The primal lamb rack is also known as the hotel rack. It is located between the primal shoulder and loin. Containing eight ribs and portions of the backbone, it accounts for approximately 8% of the carcass weight.

30% 22%

7406 100% 80%

The rack is valued for its tender rib eye muscle. The hotel rack is usually split in half and trimmed so that each set of ribs can be easily cut into chops. The split racks can then be grilled, broiled or roasted as racks or cut into single or double rib chops before cooking.

7453

7421 100% 70%

20%

10%

100%

15%

5%

} TENDERNESS OF MEAT The areas of the animal that got a lot of exercise will be less tender than those that did little or no work.

} hind portion of animal

The rib area of the lamb is, like prime rib in beef, very tender and flavourful. This portion of the lamb is either cut into little rib chops or left as a whole rack of lamb (with seven or eight ribs). The rib cut has an outer layer of fat which can be trimmed off but, if left on during cooking, melts and bastes the meat. Ribs and loins are best cooked by dry-heat cooking.

The most versatile cut in a lamb is the leg. The lamb leg is in a league of its own. the leg of lamb is tender and very versatile. However, only the two hind legs produce the cut referred to as “leg of lamb”.

} RETAIL CUTS

} RETAIL CUTS LOIN

RIB

Roast/broil/grilling

“Frenched”

Loin chops T-Bone steak Toploin chops Tenderloin chops {Filet Mignon}

Rib chops Rack of lamb Crown roast {Delmonico}

lowest priced

mid-priced

premium priced

} rib area of animal

150

Medium

140

Med-Rare

135

Rare

o

This front area of the animal provides the toughest meats, but the most flavorful, and less expensive. The cuts are shoulder, shank, breast and neck.

} RETAIL CUTS

LEG

LEG STEAK

Roasting/grilling

The whole, bone-in leg can weigh from 5-to-9 pounds and may be American style {boneless} French style {shank bone-on}

Large/small roast Kabob meats Rolled/netted steak Stuffed rolled leg

} front portion of animal

SHOULDER

SHANK

BREAST & NECK

Dry roasting/slow-braising

Braising

Braised

Shoulder roast

osso buco

Ground/minced Crosswise slices Lamb sausages Lamb burgers

boneless/bone-in

Shoulder chops Stewed lamb

2 hind shanks + 2 fore shanks

F

PANTONE ® and other Pantone, Inc. trademarks are the property of Pantone, Inc. PANTONE Colors displayed here may not match PANTONE-identified standards. © Pantone. Inc., 2008 All rights reserved.

PANTONE ®


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} PRIME CUTS

PORTION CHART

There are a total of four sections in pork. A pork carcass is generally split into two sides of pork, each consisting of four primal cuts— shoulder, loin, belly, and ham.

FARM-RAISED PORK

15% 35% 50%

7417 7406 7421

564

OTHER CUTS

PMS Pantone Matching System. Indicates primal cuts in pork, categorizing each area of tenderness with each color— pms 497 groups the economical cuts in pork, pms 717 groups the other cuts and pms 1795 groups the premium loin cuts. Percentages used: 65%

50%

A pig’s head can be boiled and boned to make head cheese. The jowls (pig’s cheeks) are rich in flavor and can be cured like bacon and are used to flavour dishes.

265 lbs Live pig

Organ meats are used in various ethnic cuisines. The small intestines are used as sausage casings.

497 100% 80%

YIELDS

Head, Jowl, Snout, Ear, Tail, Innards

20%

717 100% 80%

75%

70%

50%

65%

50%

20%

389

1795 100% 70%

100% 23%

8%

} CUTS AND PRICES

23%

11%

14%

11%

25%

Areas of the pork are divided into two main parts—premium cuts and economical cuts.

Typical market pig. A 265 lbs commonly weighed farm raised pig can produce a 200 lbs carcass: 265 lbs....................Live weight

premium priced

200 lbs....................Carcass weight

midpriced

0.7 in...................... Backfat

} center portion of animal

} loin cuts of animal

6.6 sq in..................Loin eye area 54 pct......................Fat-free lean meat 108 lbs.................... lean meat

The loin is the most tender and expensive part of the pig. Loin cuts are fairly lean and should be cooked carefully, usually with high heat dry methods, to a temperature of no more than 150°F (65°C), leaving the meat slightly pink and still juicy.

} RETAIL CUTS CENTER CUT Most expensive

SIRLOIN END Closest to the leg

BLADE END/RIB Closest to shoulder

This center portion of the animal are the most economical cuts in pork. They are the shoulder cuts, leg/ham cuts and belly cuts. The meats from this area are mostly flavorful, but contains the highest amount of fats for slow cooking.

} RETAIL CUTS SHOULDER

HAM

BELLY

Slow cooking—braising

Mostly smoked

Fresh/smoked/cured

Shoulder chops Shoulder butt roast Stewing pork Picnic Roast

Cutlets Ham roasts

Spareribs

bone-in/boneless fresh/smoked

Fresh ham

30% less expensive than Backribs from the Loin section.

Belly

marinated/crusted roast fresh ham

Loin Roast Loin Chops Butterfly Chops Tenderloin Baby Back Ribs Sirloin Steaks Sirloin Roast Peameal Bacon

PANTONE ® and other Pantone, Inc. trademarks are the property of Pantone, Inc. PANTONE Colors displayed here may not match PANTONE-identified standards. © Pantone. Inc., 2008 All rights reserved.

\ Saturated Cuts Pantone series posters instr. Megumi Kiyama

PANTONE ®


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INST RUC TOR pedro freitas ariel grey darrell hayden todd hedgpeth jeff ho laura milton tommcnulty michael osborne megumi kiyama scott rankin tom sieu hunter wimmer roland young

T ER M fall 06 –spring 10

ME T HO DICAL MAR K S

10 P ROJ NĂ˜.

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ei8th day / type 3_Arial Grey | READY!/ pack 4_Michael Osborne | Written On the City/ lic_Jeff Ho


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kmart/ pack 4_Michael Osborne | Habitat / pack 4_Michael Osborne | Bliss/ pack 4_Michael Osborne


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Dollar Rent-a-Cart / print 3_Roland Young | All Stars/ lic_Jeff Ho | RIKAmbigram/ neck tattoo_self


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Myanmar/ id 3_Darrell Hayden | Red Stripe/ pack 3_Tom McNulty


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Koji Osakaya Bistro/ gd 1_Scott Rankin | Written On the City/ lic_Jeff Ho | SF Playhousey/ id1_Hunter Wimmer


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Putriology/ identity_self | Cala Foods/ id1_Hunter Wimmer | Ziploc / id2_Todd Hedgpeth


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TO ALL OF


\ special thanks \ 00

SP EC IAL T H ANK S TO ALL OF YOUR SUP P ORT IN SC H OOL instructors/ mary scott roland young jeff ho darrell hayden michael osborne tom sieu tom mcnulty todd hedgpeth ariel grey christine george laura milton pedro freitas scott rankin doris harrison amy broadbent mark reynolds michael kilgore claude dietrich rose hodges chris rolik liza brown personal thanks to/

many thanks also to all those unmentioned, some how, some ways, you all have played a part in this journey.

strong immunity system

to sightglass, bluebottle, & donut world for serving coffee and espressos to keep me awake through the night .

amazing pescetarian diet

to max my only bike in the world who has been my best buddy.

to the constant inspirations that come at the least expected moments.

my undefeatable energy

my family and friends

MY VERY SPECIAL ONES.


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