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Australian Institute of Management *
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002
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Health Science
Date
Jan 9, 2024
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docx
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Research report
Dish 1: GRILLED DRY-AGED STEAK
Dish 2: LAMB STEW WITH VEGETABLES
Historical and cultural origins
Research the historical and cultural origins of each of your dishes. Where were they developed? Were
they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the dishes changed over time?
Dish 1
The Scandinavian word steik, or stickna' in Middle English, was first used in the mid-
fifteenth century. It was followed by the Old Norse word steikja, which means "a thick cut of
meat cut for roasting, grilling, or searing, on occasion used in a pie or pudding;" particularly a
piece cut from the animal's backside." Ensuing pieces of the segment, in any case, suggest
"steak fish", which suggested "cod of a size reasonable for cutting into steaks", furthermore
"steak-strike"
Dish 2
Even though today's Irish stew is typically made with cheeseburgers or sheep, earlier
versions were typically made with sheep because it was more readily available. Alan
Davidson, a food historian, said that stewing sheep for long periods was one of the most
important ways to make the meat edible because sheep were kept into old age for their
wool and milk. Because sheep meat was hard to handle, stewing it for long periods was
one of the most common ways to make it edible. Overall, the meat was served on the
bone, either from the neck or the blade, to ensure that it had more flavor. In the beginning,
Irish stew was only made with two additional ingredients—onions and potatoes—in
addition to sheep. Luckier families might have been able to use sheep or goats and add
more root vegetables like parsnips, carrots, and turnips.
SITHCC036 – Prepare Meat Dishes
Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023
Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A 1
Classical and contemporary variations
Describe at least one classical and one contemporary variation of each dish. List the differences
.
Dish 1
They are solid, clean, and a real pleasure to use. Some people don't like steak with serrated
edges. I have no interest in them, especially the smaller-than-average serrated varieties. They
cut significantly more truly without honing, and who cares either way if the nibble of steak
you will place in your mouth has a mirror finish on its cut face or not.
Dish 2
Sheep stew has a long and rich tradition, a common base with seemingly endless
variations, a robust, complex, and undeniable flavor, and a firm foundation in the society
that surrounds it. It is frequently regarded as a region and people of Middle Eastern
symbolism.
SITHCC036 – Prepare Meat Dishes
Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023
Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A 2
Appearance and presentation
Describe how each dish should appear. How should it be presented to maximise customer appeal?
Dish 1
The meat should be allowed to loosen up for about five minutes as soon as it reaches the
ideal community temperature. The meat is prepared prior to serving with salt and
flavorings based on taste (stew chips), new flavors (rosemary and thyme), or delightful
flavors (smoked peppers, fennel, and coriander seeds).
Dish 2
A stew is a dish made up of a variety of main ingredients that have been cooked in liquid and
served in a sauce. In a stew, trimmings can combine any combination of vegetables and meat,
particularly tougher meats suitable for slow cooking like burgers, poultry, franks, and fish.
Stock is also common, whereas water can be used as the stew-cooking liquid. A limited
measure of red wine is on occasion added for some extra punch. Additionally, flavorings and
planning can be included. In order to allow flavors to mix, stews are frequently cooked at a
low temperature (stewed, not percolated).
Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.
Dish 1
SITHCC036 – Prepare Meat Dishes
Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023
Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A 3
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The steaks cook on their own, so I'd follow your method with just the right amount of
preparation (salt, pepper, new thyme, rosemary) and direct grilling. As opposed to the
brilliant figured-out spread, I'd most likely make a limey, garlicky, carrot top chimichurri to
serve nearby it - and new vanished bread to sop up the delicious juices.
Dish 2
The bright red color of the hamburger indicates that it is the freshest. If it turns a piece
purple, it is still fine but indicates that oxygen has been introduced to it. If the meat springs
back happily when you press it with your finger, it is new; If not, it is probably old
because it is becoming less steadfast.
Quality indicators
Describe three quality indicators for each dish.
Dish 1
1. the development of a dry outer layer on the meat outer layer as a result of being open to
air and drying conditions that prevent microbial growth.
2. A drawn-out creating period in the requesting for 21 days or more to encourage delicacy
and flavor furthermore.
3. On a sleepy fire, the grill makes it stronger.
SITHCC036 – Prepare Meat Dishes
Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023
Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A 4
Dish 2
1. It also sounds like the grill on a slow fire.
2. The way it is cooked makes it delicious, and it is cooked much longer.
3. The vegetables both raise it and lower cholesterol levels.
Nutritional value
Describe the nutritional value of each dish.
Dish 1
This is a powerful dish because it is cooked slowly, the flavor is deeply ingrained in the
meat, and it contains protein and other nutrients.
Dish 2
This combines the vegetables' balanced fiber and iron content with the additional flavor and luxury of the meat sauce.
SITHCC036 – Prepare Meat Dishes
Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023
Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A 5
Service style
Describe the service style which each dish is best suited to.
Dish 1
The wieners, vegetables, and warmed potatoes that add flavor should be served on an open
dish or plate.
Dish 2
The meat and vegetables should be served in a bowl with the sauce floating over them.
Taste profile
Describe the taste profile of each dish.
Dish 1
The taste has a significant charcoal flavor.
Dish 2
The dish has a flavor that is both powerful and zingy.
SITHCC036 – Prepare Meat Dishes
Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023
Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A 6
Your preview ends here
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Texture profile
Describe the texture profile of each dish.
Dish 1
The outer layer of the meat is also altered by dry developing." Meat has a remarkably
tangled inward arrangement that can be challenging to eat through. The teeth can now
more effectively chew through the meat thanks to the isolation of a portion of these
proteins.
Dish 2
The meat is cooked in a water plan with onion, tomato, and other flavors to make it tender
and smooth. When vegetables are added, the dish turns out to be wonderful.
SITHCC036 – Prepare Meat Dishes
Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023
Bayside International College
Provider Code: 45215 | CRICOS Provider Code 03630A 7