sithccc014 tiv (2)
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Australian Institute of Management *
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CPCCPD3034
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Health Science
Date
Feb 20, 2024
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26
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Sithccc014 Lakhwinder Kaur THM220120 1. What information is provided on a food preparation list? (a) Standard recipes with an ingredients list. (b) Anticipated bookings for the next service period. (c) Requirements for preparation of daily specials and menu variations.
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(d) Food production requirements and preparation deadlines. 2. What are two factors that determine the quantities of ingredients required to prepare a dish? (a) The standard recipe and number of portions required.
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(b) The standard recipe and any dietary variations required. (c) The number of portions and a list of menu items. (d) The preparation list and ingredients list. 3. What are three factors which help you select from stores the appropriate ingredients required for your menu items? (a) Number of portions required, availability of ingredients, and location in storage area.
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(b) The requirements listed in the standard recipe, expiry dates of ingredients, and workplace quality standards. (c) If any of the ingredients have already been pre-prepared, expiry dates of ingredients, and their appearance. (d) Preparation deadlines, the ingredients list of the recipe, and access to appropriate equipment. 4. Which of the following is an indicator of poor-quality pork? (a) Temperature between 1 °C and 5 °C. (b) Firm in texture and finely marbled. (c) Bright pink to greyish pink in color (d) Thick rind with hair attached.
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5. Which piece of equipment would you use to sharpen a carving knife? (a) Meat hook. (b) Meat cleaver. (c) Sharpener. (d) Honing steel.
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6. What tools or equipment would you use for chopping through meat bones? (a) Paring knife. (b) Meat cleaver.
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(c) Honing steel. (d) Food processor. 7. Why is it very important to make sure equipment is clean before preparing ingredients for meat dishes? (a) Many ingredients in meat dishes have a high-water content, which could cause the equipment to rust and discolor the ingredients being prepared.
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(b) Recipes require ingredients to be cut very finely so there is a greater risk of food becoming stuck in the equipment. (c) Many of the ingredients are high-risk foods that may not be processed further during preparation, so the risk of cross-contamination is higher. (d) The recipes usually combine ingredients from many different types of food groups together, so the risk of cross-contamination is higher. 8. What safety procedures should you follow when slicing rolled meat on a meat slicer? (a) Always use the push guard for moving food towards the blade.
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(b) Avoid turning the slicer on and off during your shift. (c) To minimise food contamination, rinse the running blades under water between tasks. (d) Always wear protective gloves when pushing food towards the blade with your hands. 9. What’s
the safest way to thaw frozen meat? (a) On the benchtop overnight. (b) Under cold running water. (c) In the microwave for a maximum of ten minutes. (d) In the refrigerator at 1 °C to 3 °C until it’s
completely defrosted.
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10. Why should you sort and assemble all your ingredients prior to starting to prepare them? (a) It allows you to check your portion sizes before you start preparation. (b) It makes you read the recipe prior to commencing. (c) It helps ensure you have all the required ingredients and speeds up the preparation process.
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(d) It helps you get the meals out on time. 11. Weighing and measuring ingredients accurately is an important part of the preparation process (mise en place). Why? (a) It ensures that the dish is presented the same way every time it’s
made. (b) It will help produce dishes that look and taste appropriate and yield the correct portions.
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(c) Correctly calculating measurements increases yield and allows you to accurately portion food later. (d) If ingredients are weighed and measured accurately, you will be able to make the dish faster.
12 Your recipe requires 500 g minced lamb. How will you weigh or measure the lamb? (e) With a measuring cup. (f) Estimate half of a 1 kg pack of minced lamb. (g) On a set of accurate scales.
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(h) With a 1 L measuring jug. 13 Your recipe instructs you to truss meat in preparation for roasting. What does this mean? Tying and securing the meat into a neat bundle or shape for cooking.
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Boning out the meat and rolling it into neat, evenly shaped rolls. Immersing the meat into a cooked or uncooked cold liquid. The process of inserting strips of pork back fat into the muscle of uncooked meat using a larding needle. 14
You have finished making a rabbit stew and have some raw meat left over. What should you do with it? Minimize waste by storing the leftover meat in a sealed, labelled food-grade container in the refrigerator or freezer.
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Dispose of the leftover meat and complete a wastage report. Cook the leftover pieces and add them to your completed dish. Add the leftover pieces to a tray of other stored meat in the refrigerator. 15
What method of cookery is best suited to tenderise tougher cuts of meat and game? a.
Grilling.
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b.
Shallow frying. c.
Braising. d.
Roasting. 16
What type of meat would you select to make a stir-fry? a.
Tender pieces cut into small, uniform sizes.
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b.
Legs or large meat cuts. c.
Delicate offal. d.
Small tough cuts or off-cuts from a range of different animals. 17
What accompaniments are best suited to roast beef? a.
Mint sauce and rosemary. b.
Wasabi. c.
Yorkshire pudding, English mustard, or horseradish. d.
Onion stuffing and cranberries.
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ss 18
How can you improve the quality of tough meat cuts? a.
By soaking them in stock overnight. b.
Deep-frying to absorb extra fat from the fryer. c.
By marinating in a combination of wine, soy, onion and spices.
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d.
By roasting with other tender pieces. 19
What food quality adjustments might you need to make during the preparation process? a.
Adjust the flavour by adjusting seasonings, amount of dressing or sauces, or ratio of ingredients.
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b.
Adjust the type of serviceware used to serve the dish. c.
Adjust the size of each portion to achieve the required yield. d.
Select different ingredients from those listed in the standard recipe if they are fresher. 20
What tools and equipment do you need to carve whole or large meat cuts? a.
Chef’s
knife, cutting board and honing steel. b.
Roast knife, carving fork and cutting board. c.
Carving trolley, knife, fork, and tongs. d.
Carving knife, carving fork, and cutting board.
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21
In addition to using the right tools and equipment, what must you be aware of when carving meat? a.
You must know how the customer likes their meat cooked prior to carving. b.
You must use appropriate techniques, taking account of meat and bone structure and waste minimization.
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c.
You must know how many slices or serves to carve and which end of the meat to start at. d.
You must use appropriate cutting techniques and complete the task as quickly as you can, so customers are not kept waiting. 22
You are asked to portion and serve a cooked meat dish, but you don’t
know how much to serve on the plate. How can you find out? a.
Ask the customer what size service they would like. b.
Read the menu. c.
Judge the right amount by the size of the plate or dish. d.
Refer to the recipe for correct portion size.
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ss 23
What sauce is most served with roast pork? a.
Apple sauce.
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b.
Tomato sauce. c.
Hollandaise sauce. d.
Cranberry sauce. 24
Which garnish is best suited to an Asian beef stir-fry? a.
Steamed rice. b.
Parsley. c.
Delicately carved vegetable. d.
Deep-fried noodles.
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25
What adjustments to presentation might you need to make after visually evaluating a dish before service? a.
Modify ingredients to adjust the flavor and texture of the dish. b.
Increase portion sizes if the dish looks too small. c.
Clean up drips and spills. Change dips or sauces if they are incorrect.
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d.
Make sure any special dietary requests have been met. 26
As meat dishes contain high-risk, perishable items, what temperature should they be stored at? a.
On the bench at 10 °C to 15 °C so they will be at room temperature. b.
In the refrigerator between 1 °C and 4 °C.
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c.
In the refrigerator between 1 °C and 3 °C until one hour before service, when they can be placed on a kitchen bench to warm up. d.
In the refrigerator at 1 °C. 27
How should you store by-products and off-cuts for later use elsewhere in the production process? a.
Cover and place in the kitchen where they will be required later. b.
Place in a lidded, tightly sealed container, label with the date and freeze until required. c.
Refrigerate food items on a tray near the door of the refrigerator for easy visibility and access. d.
Place in a clean container, cover and clearly label what the contents are. Place in the refrigerator
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Assessment-3 Q1: Your recipe instructs you to prepare a trivet from a mirepoix of vegetables. What does this mean? ANS-
Preparing a trivet from a mirepoix of vegetables means creating a flavorful bed of chopped onions, carrots, and celery at the bottom of a pan or dish. This aromatic base elevates and supports the main ingredient (e.g., meat) during cooking, imparting additional flavor and ensuring even cooking. Q2: List three examples of garnishes you might use when serving meat dishes. ANS- Herb Sprigs: Fresh herbs like parsley, thyme, or rosemary can be used as simple, aromatic garnishes for meat dishes. Citrus Zest: Grated or thinly sliced citrus zest, such as lemon or orange, adds a burst of freshness and bright flavour to meat dishes. Microgreens: Tiny, delicate microgreens like arugula, chives, or cilantro provide an elegant and visually appealing touch as meat garnishes. Look at the ingredient lists for these three meat dishes. Use this information to answer Q3 to Q7. Meat dish
Ingredients
Roast beef
Sirloin or ribeye roll –
1 kg cooking oil –
80 ml Salt –
to taste French or English mustard –
50 g Cracked peppercorns –
15 g Carrot –
80 g Celery –
80 g Onion –
80 g Vienna Schnitzel
Veal escallops –
4 x 120 g Flour seasoned –
enough to coat Egg wash –
enough to dip Breadcrumbs –
enough to coat Lemon slices. Chopped parsley –
15 g Hard-boiled egg slices –
4 Black olives, stoned –
4 Anchovy fillets –
4 Oil –
80 ml Clarified butter –
30 g Thickened veal jus (jus lié) –
120 ml
Rabbit with Thai green curry
Whole rabbit, cleaned –
1 Coconut milk, chilled –
750 ml Thai green curry paste –
60 g Lime leaf –
1 Salt –
to taste Fish sauce –
15 ml Green chilies, finely chopped –
7 g Fresh basil, finely chopped –
15 g Fresh coriander, finely chopped –
10 g
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Q3: List the ingredients used in these recipes according to their category. Meat
Sirloin or ribeye roll, Whole rabbit, Veal escallops, Anchovy fillets Fruit and vegetable
Carrot, Celery, Onion, Lemon slices, Black olives, green chilies Dry goods
Flour, Breadcrumbs Dairy and eggs
Egg wash, Hardb oiled egg slices, Coconut milk Herbs and spices
Salt, cracked peppercorns, Lime leaf, Thai green curry paste, Fresh basil, Fresh coriander, Chopped parsley Other
Cooking oil, French or English mustard, Oil, clarified butter, Thickened veal jus (jus lié), Fish sauce Q4: List the cuts of meat, whether they are carcass, secondary or portioned cuts, and the cooking method used for each dish. Dish
Meat cut
Carcass, secondary or portion cuts
Cooking method
Roast beef
Brisket, topside
Secondary
Grill
Vienna Schnitzel
Veal escallops
Secondary
Sauté/pan-fry
Rabbit curry
Portion cuts
Portion
Stew
Q5: Based on the recipes or the methods listed in your learner guide for these recipes, what meat preparation techniques would you use for the three meat dishes? ANS- Weighing and portioning ingredients Trimming, De-boning Cutting and portioning Rolling, trussing, and tying Marinating. Tenderizing, Seasoning, and coating. Q6: Escalope is a type of meat cut. What does escalope mean? ANS- A thin boneless slice of meat, usually pork or veal, cut at an angle across the grain. Escallops are suited to sautéing or crumbing and shallow frying. The meat is trimmed of all fat and sinew. escalopes are usually quickly sealed in a pan using the sauté method before adding additional ingredients to make an accompanying sauce. Q7: The beef used for the roast beef is listed as sirloin. Where does this cut of meat come from on the carcass?
ANS- The sirloin is a cut of beef that comes from the hindquarters of the animal. It is located towards. the rear of the cow, behind the ribs and loin. The sirloin is divided into various sub-cuts, including the top sirloin and bottom sirloin. Each sub-cut has slightly different characteristics and is used for different culinary purposes. The top sirloin is often considered more tender than the bottom sirloin and is commonly used for roast beef due to its good balance of flavor and tenderness. Q8: Choose the accompaniment you would prepare for each of the following classical and contemporary meat dishes. Your choices of accompaniments are rice, naan bread, sour cream, Yorkshire pudding, noodles. ANS- Coq au Vin (Classical French Dish): Accompaniment: Rice Beef Rendang (Contemporary Indonesian Dish): Accompaniment: Naan bread Chicken Tikka Masala (Contemporary Indian Dish): Accompaniment: Naan bread Chilli Con Carne (Contemporary Tex-Mex Dish): Accompaniment: Rice Beef Wellington (Classical British Dish): Accompaniment: Yorkshire Pudding Q9: Choose the best sauce to go with each of the following meat dishes. Your choices of sauces are: jus de roti, pepper, sweet and sour, apple, and mint ANS- Roast Lamb: Mint sauce Roast Beef: Jus de Roti Roast Pork: Apple sauce Fried Pork: Sweet and sour sauce Grilled Steak: Pepper sauce Q11: What do the culinary terms ‘whole
dressed’
and ‘sweetbreads’
mean? ANS-Whole dressed- The whole carcass that has had the head, tail, feathers/fur, feet, hooves and intestines removed and is ready for butchering or cooking. Sweetbreads-Sweetbreads are the thymus (growing) glands found along the trachea in the neck of young animals such as lambs and calves. They are creamy pink in color, soft in texture and plump and rounded in appearance. Prepare them for cooking by trimming away the outer membrane and any surrounding fat or connective tissue.
Q12: Look at the different methods of cookery and describe which cuts of meat are best suited to each method. Method of cookery
Meat cuts
Braising
Tougher cuts with a higher amount of connective tissue, such as chuck, brisket, shank, or short ribs. Braising involves slow cooking in a liquid, which helps break down collagen in tough cuts, resulting in tender and flavorful meat. Stewing
Similar to braising, tougher cuts like chuck, brisket, shank, or stewing beef. Stewing is a slow, moist cooking method that tenderizes tough cuts through long, gentle simmering in liquid. Boiling
Lean cuts or tougher cuts suitable for longer cooking, such as beef shank or stewing beef. Boiling is suitable for tougher cuts that benefit from extended cooking times, but it's important to use flavorful broths or liquids to enhance taste. Poaching
Lean and tender cuts like chicken breasts, fish fillets, or eggs. Poaching involves cooking food gently in simmering liquid, which is ideal for preserving the delicate texture of tender cuts. Grilling
Tender cuts with moderate fat content, such as steaks (ribeye, sirloin), burgers, chicken breasts, or pork chops. Grilling quickly cooks the meat over high heat, best suited for cuts that are already tender and benefit from a seared exterior. Roasting
Larger, more tender cuts like whole chicken, turkey, prime rib, or pork loin. Roasting is a dry heat method suitable for larger cuts, often in an oven, resulting in a well-browned exterior and juicy interior. Q13: What are three other types of roasting? ANS- Spit roasting ,Pot/Pan roasting ,Slow roasting Rotisserie Roasting Q14: List four pieces of information you might find on stock date codes and rotation labels. ANS-Food type, storage date, use-by and best-before dates. Q15: What information should you put on a date label attached to surplus food being stored for service at another time or day? ANS-Any food placed in storage containers at the end of service should have a date label clearly placed on the outside of the container. The label may also name the contents of the container and who stored it. This helps other staff to rotate stock correctly and decide if the food is safe to use if it has been stored for a period.
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Q16: You want to use some leftover meat cuts you’ve found stored in the freezer. Apart from
quality, list two pieces of information on the label to look for when deciding whether to use the meat. ANS-Date and code them. State the date cooked and any other relevant details for easier identification. Q17: What are the four age classifications of lamb? ANS- The four age classifications of lamb are: Spring Lamb: Age: 3 to 5 months Characteristics: Youngest and most tender, with a mild flavour. Summer Lamb: Age: 6 to 8 months Characteristics: Slightly older, still tender with a flavourful meat. Fall Lamb: Age: 9 to 12 months Characteristics: Older with a more pronounced flavour. Yearling Lamb: Age: 12 to 24 months Characteristics: Oldest, less tender, but with a distinct taste. Q18: Live beef cattle are classified according to breed, age, sex and diet: all factors that have a direct effect on the quality, tenderness, flavour and price of the meat. What is the beef classified as for the following ages Under 8 months old: Veal
1 to 2 years: Yearling
2 to 4 years: Prime beef 4 years old and over: Mature beef
Q19: Game meats are classified into feathered, furred, reptiles and other. List two examples for each category. Game classification
Examples
Feathered
Emu and ostrich Furred
Venison, Rabbit Reptile and other
Crocodile, Boar Q20: List two things you can do to control portion sizes and ensure the dishes all appear the same when serving dishes to customers.
Train staff in portion control and correct carving techniques.
Buy pre-portioned foods that have been cut to certain specifications: 200 g steaks or three rib lamb racks. Q21: You visually evaluate dishes and find the following problems. State how you would adjust presentation to address them Dish looks crowded on the plate: Simplify presentation by removing excess elements, balance colors, ensure symmetry, place garnishes strategically, control portion sizes, and embrace negative space for a cleaner look. (Replate it necessary.) Dishes lack color/contrast: Enhance visual appeal by adding vibrant ingredients, contrasting colors, and diverse textures for improved dish presentation.
. There are drips or fingerprints on rims of plates.: Wipe off drips and fingerprints from plate rims for a clean and polished presentation. Q22: The freshness and quality of fresh meat products can be determined by their appearance. With regard to colour, how should each of these fresh meats appear? Veal
Light grey to pale pink Lamb
Pink to dull red Kangaroo
Deep purplish red Beef
Pink to bright red Pork
Bright pink to greyish pink
Q23: Put the following meat in order from most to least healthy (with 1 being most healthy and 4 being least healthy) based on their fat content, nutritional quality and cooking style Stewed minced lamb leg 1 Stir-fried beef tenderloins 2 Deep-fried pork loin 4 BBQ kangaroo fillet 3 Q24: One of your customers is on a low-fat diet. Number the following methods of cookery in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable Deep-fry 3 Steam 1 Roast 2 Q25: What are three quality indicators (other than colour) for each of these fresh meats (appearance, fat content, texture)? Beef
Flesh should be firm with a velvety appearance and show no signs of bruising.
The overlaying fat should be firm, creamy white and odorless.
Inferior beef is identified by having dark red flesh, coarse grain and soft buttery fat. Pork
It should be firm in texture and finely marbled.
The fat covering should be firm and white, not brittle and trimmed to no more than 3 to 4 mm thick.
The rind (if present) should be thin, smooth. Lamb
The carcass should be compact and evenly fleshed with a good buildup of muscle.
The firm, lean flesh should have a fine grain and velvety texture.
The fat must be evenly distributed, flaky-firm, brittle and white in color. Veal
The flesh must be lean, firm, finely grained and have a smooth texture.
The meat should have a high moisture content. Cut surfaces should never look dry.
The surrounding fat should be pinkish-white, firm and distributed in a thin even layer
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Q26: Briefly explain and provide two examples of these three meat cuts –
primary, secondary and portioned. Primary
Primal or primary cuts are the first cuts after the side has been divided into quarters. All the bones and muscles remain intact and are not separated. Obviously, the primal cuts and the names given to them vary according to the animal. Depending on the size of the animal, the hindquarter will typically be divided into two to three primal cuts while the forequarter is left whole or cut into two primal cuts. Secondary
Secondary cuts are obtained by dividing primal cuts into smaller portions. The individual major muscles are separated from each other and often the bones, and then trimmed of excess fat. When secondary cuts are trimmed of all surface fat, silver skin and sinew, they are referred to as being 'de-nudged', as in de-
nudged topside. They are then ready for trussing and cooking or breaking down into individual portions such as steaks, chops and so on. Portioned
These are ready-to-cook portions, prepared according to the requirements of the recipe. They can be prepared on site from primary or secondary cuts or purchased from wholesale butchers to the exact size, quantity and specifications desired. Portioned cuts require the least amount of work by you as a cook; however, they are also the most expensive per kilo to purchase of all meat cuts because of the labor gone into preparing them before they reach you. Q27: Briefly describe the following portion cuts. ANS-Medallions-Round portion of boneless meat, usually cut thin enough for sautéing. The prepared meat is sometimes lightly flattened using a meat bat or meat hammer. Rack-The portion of three to six cutlets joined together in a single set. Racks are usually roasted. Once again, the exposed cutlet bones on the rack need to be scraped clean with a boning knife and sometimes covered with foil during the cooking process to prevent them from becoming burnt. Cutlet-Portion cut from the rib section of the loin and includes the bone. Part of the rib bone extends out beyond the meat. For presentation reasons, all meat, fat and sinew is scraped from the exposed section of the bone beforehand. This is called ‘Frenching’. If this is not done, the thin film
surrounding the bone tends to burn, giving the cutlet an unattractive appearance.
Q28: Look at the list of dishes and style of cuts. Using the dropdown menu, decide whether they are secondary or portioned cuts ANS
Roasted rack of lamb portioned
Hungarian goulash secondary
Veal medallions in cream sauce portioned
Roast beef with Yorkshire pudding secondary
Steak tartare portioned Roast leg of pork with sage and onion secondary Poached buffalo fillet with Port chilli glaze
secondary Q29: How do the preparation methods of these dishes help improve the nutritional value of the final dish ANS The roast beef is placed on a mirepoix of vegetables during cooking. Roast meat cuts that contain a layer of fat, such as beef striploin with the fat side up. This allows the melting fat to further baste the meat through the roasting process. It also helps to slow down moisture loss through evaporation. Consider placing the meat on a mirepoix of vegetables. This holds the meat out of the fat preserving the nutritional value, prevents the meat sticking to the pan and adds additional flavor to the roasting juices. Shallow-frying cubed beef brisket prior to braising the meat for curry.-Braising is generally designed to tenderize tougher cuts of meat and game such as lamb shanks, beef brisket, topside, flank and oxtail. These cuts of meat should be sealed in a pan prior to being braised, so that the nutritional value of the meat is preserved. Trimming meat for stir fry beef with noodles. -Trimming also helps improve the nutritional value of meat by
keeping the good bits (the lean meat) and getting rid of the unhealthy bits (the fat). Q30: Your pickled meat is very salty after boiling. What is the likely cause? ANS Start the meat in cold water. Try adding herbs and spices to improve the flavor. - Q31: The deep-fried pork is soggy and oily. What is the likely cause? ANS Temperature of fat isn’t
hot enough. It should be between 175 and 195 °C.
Q32: What should you do if the dish you’re
preparing doesn’t
meet quality requirements for taste or texture? ANS Add flavoring, seasoning or flavored sauces if required. Remake if required. Q33: You have removed a roasted leg of lamb from the oven. What must you do before carve it to help ensure optimum taste and texture? ANS Step 1 Cook the meat a little less than required to allow for carry-over cooking. If you wish to serve the meat at the medium stage, cook the meat to medium-rare. Cook the meat to the medium well-
done stage to kill harmful bacteria and parasites sometimes found in the meat. Step 2 Place the cooked meat onto a pre-heated tray and cover it with a clean damp kitchen cloth or aluminum foil. Then place the tray in a warm position for 15 to 25 minutes. Ideal positions are on top of a warm bain-marie or in a warm oven with the door left open. This helps prevent the meat from becoming too cool before it is served. Step 3 When the meat has rested and the juices have settled, it's ready to be carved, without excessive moisture, color and flavor loss. Q34: What type and texture of meat is suitable for stewing? ANS meats suitable for stewing are tough cuts with more connective tissue. Examples include beef (chuck, brisket), pork (shoulder, butt), lamb (shoulder, shank), veal (shoulder, shank), chicken (thighs, drumsticks), turkey (thighs, drumsticks), and game meats (venison, rabbit, wild boar). The slow, moist cooking method of stewing helps break down collagen, resulting in tender and flavorful meat. Lean, tender cuts are not ideal for stewing. Q35: Your roasted meat is dry. How could you prevent this happening in the future? ANS Lard or bard low-fat cuts of meat to add moisture and flavor. Baste during cooking process. Q36: From which countries did the following traditional dishes originate. ANS - Buffalo wings: America - Beef stroganoff: Russia - Wiener schnitzel: Austria - Veal scallopini: Italy - Souvlaki: Greece - Massaman beef curry: Thailand - Steak and kidney pudding: England
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Q37: Look at the list of meat products and dishes. Describe them and where they originated. Use your research skills to find the answers. Meat product
Definition and origin
Pancetta
Pancetta is a salumi made of pork belly meat that is salt cured. Original from Italy. Pâté
Pâté is a meat paste often made with offal. Original from Belgium. Estofado
Estofado is one of the basic stocks in French cuisine Blanquette
Blanquette is a white stew made from lamb, veal or chicken with a rich velvety sauce. Original from France. Q38: Why would you add marinade to meat? ANS_
Marinating is the process of immersing cleaned and trimmed meat into a cooked or uncooked cold liquid.
This is done to tenderize tough meat cuts before cooking or to provide additional flavor and moisture to tender cuts.
The length of time spent in the marinade depends on the type and nature of the meat. Tender meat cuts may only require a couple of hours to acquire new flavors while tougher. cuts may need to be marinated for several days to tenderize it. Q39: Match the preparation task to each cut or type of meat. Cut or type of meat
Preparation task
Tough rabbit
Thawing Boned out leg of lamb
De-boning Rolled beef
Rolling, trussing, and tying Loin of pork
Cutting and portioning Beef topside steaks
Trimming Vacuum-packed beef sirloin
Weighing and portioning Diced or cut strips of lamb for kebabs
Cutting and portioning Beef topside for lasagna
Mincing
Q40: Look at the preparation steps for these dishes. What preparation tasks are utilized in each recipe? Grilled sirloin steak
Preheat the bar grill, one side on full heat, one side on half heat. Trim the steak of excess fat and flatten with a meat hammer to an even thickness. Grilling Roast leg of pork with sage and onion stuffing
Remove the bone from the leg of pork. Open the boned leg out to form a rectangle of even thickness. You may need to trim meat from one area and move it to another to do this. Mix all stuffing ingredients together well and season to taste. Add more breadcrumbs or liquid as required. Arrange the stuffing in a line lengthwise down the middle of the opened-out leg. Evenly and tightly roll the leg meat around the stuffing and truss using butcher’s net
or string. Roasting & stuffing Barbequed spareribs.
Sweat the onion and garlic in the peanut oil over low heat. Mix in the sesame oil, vinegar, tomato purée, honey, stock, Worcestershire sauce, mustard, ginger, and thyme. Season with pepper and salt. Bring the marinade/barbeque sauce to the boil and simmer for 10 to 15 minutes. Allow to cool. Trim the spareribs of excess fat and sinew. Cut in between the ribs to get four equal slab portions or cut in between each rib to get individual ribs. Place the prepared ribs into the cooled marinade, cover and leave overnight. Sweating, mixing, seasoning, marinating, boiling, simmering, trimming, cutting. Q41: Using the recipes listed in Q40, what are the two methods of cookery used? ANS_
Braising
Grilling Q42: What does ‘ageing’
meat mean, and for what reasons do you age meat? ANS_ Ageing is a process where meat is held under controlled refrigerated conditions to allow natural enzymes to break down red meat proteins. The ageing process significantly enefits meat quality by providing additional flavor and tenderness.
Q43: Outline the steps involved in roasting quality cuts of beef, veal, lamb or pork (including the required cooking temperature). ANS_
Lard lean meats before roasting.
Season with pepper, salt, herbs and spices prior to sealing.
Always start the cooking process in a hot oven (220 to 230°C) or over hot coals to seal in the juices. Once the sealing process is complete, the heat is reduced to 180°C. This temperature may be varied depending on the size of the meat as well as the form of roasting used.
Trim away excess fat and sinew before cooking.
Roast meat cuts that contain a layer of fat, such as beef strip-loin with the fat side up. This allows the melting fat to further baste the meat through the roasting process. It also helps to slow down moisture loss through evaporation. Consider placing the meat on a mirepoix of vegetables. This holds the meat out of the fat preserving the nutritional value, prevents the meat sticking to the pan and adds additional flavour to the roasting juices.
Allow roasted meat to rest before carving and serving. Q44: How should you care for and maintain your knives
Sharpen your knife on a regular basis, especially between tasks which may have blunted the blade.
Regularly check the handle, rivets and tang of your knife for cracks or wear and tear. A cracked handle is both a safety and hygiene hazard.
Check the blade for nicks or deep scratches. These can reduce the structural integrity of the blade.
Oil carbon steel blades after cleaning to prevent rusting. Q45: List four different types of knives, tools or equipment you might use when roasting meat. ANS •
Cook’s
knife •
Carving knife •
Chopping board •
Pan Q46: List two types of knives, tools or equipment you might use when stewing meat. ANS- Chef's Knife: Used for general cutting, chopping, and slicing of meat and vegetables in stew preparation. Boning Knife: Ideal for removing bones from meat before stewing, ensuring clean cuts and efficient meat preparation. Q47: What tools or equipment could you use to tenderize and flatten meat portions? •
ANS_ Tools for tenderizing and flattening meat include a meat mallet, tenderizer tool, rolling pin, heavy pan, meat pounder, and needle tenderizer.
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Q48: How would you weigh and measure the following ingredients. ANS_ 250 g diced meat: Use the electronic scale, put a bowl on top, then clear, start weighing 1 tbsp tomato paste: Use tbsp 250 ml water: Measure the cp with a graduated liquid 6 button mushrooms: Use gm Q49: List three tools or pieces of equipment you need for carving meat. ANS_ •
Carving fork •
Carving knifes. •
A pair of tongs Q50: Why is cleaning your equipment such an important and safe practice? ANS- Cleaning equipment is essential for preventing contamination, ensuring food safety, maintaining quality, complying with regulations, prolonging equipment life, preventing fires, ensuring employee safety, and upholding a positive reputation. Q51: List four safety tips you must follow when using knives. ANS-.
Sharpen your knife! Sharp knives require less pressure and are less likely to slip.
Chop on a chopping board, not in your hand.
Hold your chopping board firmly in place by placing a damp cloth or non-slip mat under it.
Cut away from yourself and your fingers. Q52: You have a recipe for 12 portions of beef stew. The recipe lists 1 kg beef and 24 mushrooms in the required ingredients. How much of each ingredient do you need to prepare 36 portions? Ans-
would need 3 kg of beef and 72 mushrooms to prepare 36 portions of the beef stew. Q53: You are completing mise en place tasks and need to preheat a ‘moderate’
oven. What temperature is this Celsius? ANS- 180 °C to 200 °
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Q54: List five examples of mise en place tasks that relate to meat dishes. ANS
Defrost the meat from the refrigerator.
Select the right tool and cut it according to the requirement, such as strip ，
sheet or diced
Marinate according to menu requirements, such as salt and pepper Prepare the relevant appliances, such as oven, need to be preheated.
Weight the amounts of meat. Q55: List all the mise e n place tasks for these meat dishes. You will find the recipes in your learner guide. Herb-crusted rack of lamb
get 4 racks of lamb, and chine bone removed.
weight and measure oil, mustard, dry breadcrumbs, chives, parsley, basil, oregano, rosemary, clarified butter, watercress, sauce.
prepare pepper and salt chopped chives, parsley, oregano, rosemary Calf’s
liver lyonnaise style
1, weight and measure calf’s
liver, onions, butter, white wine, strong brown stock or demi-glace, clarified butter, flour, chives 2, prepare salt and pepper 3, sliced onions, seasoned flour, chopped chives Corned silverside
weight and measure corned silverside, cold water, black peppercorns, bouquet garni, baby onions, carrot
Peel and wash the onions and peel and turn the Carrot Q56: What is the safest way to thaw frozen meat? ANS - The safest method for thawing meat is to remove it from the freezer well in advance of when you need it. Q57: At what temperature must you store hot and cold meat dishes to ensure food safety ANS -Hot: above 60 degrees Cold: below 5 degrees Q58: You have used half a packet of bacon for a dish you’re
making. How should you store the remaining contents of the packet to optimize shelf life? ANS
The leftover bacon should be securely covered or placed in sealed food grade containers.
Label all stored dishes with the date of storage and type of dish.
The contents from opened packets must be transferred into suitable food grade containers and stored according to the content type. Remember to label and code the container with the food type, storage date, quantity, and date of expiry.
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Q59: How does the stock rotation FIFO help optimize shelf life of meat products and meat dishes? ANS Follow stock rotation requirements when it comes to selecting ingredients. FIFO is a good guide: First In, First Out. Always check use-by or best-before dates. Never use any product which is past these dates. Q60: List the storage requirements for these products to ene food safety and optimise shelf life. Fresh unbroken eggs
Fresh, unbroken eggs keep in good condition for about four weeks if held at a constant 2 to 4 °C with a relative humidity of 85%. Leftover beef lasagne thatyou won’t
be using in the next few days
leftover foods should be either securely covered or placed in sealed food grade containers. Labeled the date, who stored it ,etc. Beef curry sauce you will use tomorrow
transfer into clean container and labeld ,put in the fridge. Root vegetables for the mirepoix
Store most fruits and vegetables at 6 to 10 °C and root vegetables in a dark, c ool, dry, well-ventilated room. Fresh Unbroken Eggs: Storage Temperature: 2 to 4 °C Relative Humidity: 85% Storage Container: Keep eggs in their original carton or another clean, breathable container. Duration: Good condition for about four weeks. Leftover Beef Lasagne: Storage: Securely covered or in sealed food-grade containers. Labelling: Include the date of storage and the person who stored it. Duration: Consume within the next few days. Beef Curry Sauce (for next day use): Storage: Transfer into a clean, airtight container. Labelling: Clearly label the container. Refrigeration: Store in the refrigerator. Duration: Consume within the next day. Root Vegetables for Mirepoix: Storage Temperature: Most fruits and vegetables at 6 to 10 °C. Root Vegetables: Store in a dark, cool, dry, well-ventilated room. Storage Container: Use breathable storage bags or containers for ventilation. Duration: Check regularly, use before signs of spoilage.
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Q61: List four safety tips for using a meat slicer.
Always use the push guard for moving food towards the blade, not your hands.
Ensure blade guards are in place if applicable to the model you’re
using.
Cut large pieces of meat into smaller more manageable sizes before loading onto the slicer.
Always return the blade setting to zero when you’ve
finished slicing. Q62: List four pieces of electrical equipment and their essential features and functions used to produce meat dishes. ANS Meat mincer (The meat is then pushed through a hole in the tray where it is broken down by a rotating worm-type screw. A rotating blade then finely chops the meat before pushing it through a holed plate as mincemeat) Meat slicer (Use an electric slicer to cut even slices of cooked or smoked meat. Adjust the slicing blade to suit the desired thickness. You can see a slicer in action at any butcher or delicatessen.) Food processors, blenders and mixers (These high-speed devices are used to chop, grind or blend meat and other dry ingredients in a matter of seconds. They greatly reduce preparation time for meat pâtés and terrines.) Bowl chopper (Bowl choppers, also known as silent cutters, are used to finely chop trimmed and diced meat in preparation for terrines and other similar dishes. You place the prepared meat in an open hemispherical stainless-steel bowl which slowly rotates in a circular fashion. around a horizontal axis. As the bowl rotates, it brings the meat into contact with a set of rotating sickles- shaped blades which chop and reduce the size of the meat. The longer the meat is left to pass through the rotating blades, the finer the result.) Q63: List five safe operating practices when using bladed equipment such as food processors, bowl choppers and mincers. ANS
Set equipment and blades up correctly according to manufacturer’s
instructions.
Avoid contact with any moving parts. This includes your fingers, hands, knives and other utensils.
Check for any damage, such as frayed cords, cracks, damaged or loose components.
Never feed food into the machine by hand. Use the food pusher provided.
Put covers and safety guards securely in place before you switch the appliance on.
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