SITHCCC014 - Written Assessment

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Victorian Institute of Technology *

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Mechanical Engineering

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Apr 3, 2024

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SITHCCC014 Prepare meat dishes Assessment 2 – Written Assessment (A) Trainee Name DEEPANKA ASTHANA Trainee ID Number 50910 Trainer/ Assessor Name MARC RATNAM Submission Attempt Attempt 1 - ☒ Attempt 2 - ☐ Attempt 3 - ☐ Trainee Declaration : "I hereby certify that:  This assessment is my own work based on my personal study/research, in my own words.  I have cited all sources and material used to assist my research for this assessment.  I have not copied or plagiarized any part of this assessment from another student.  I or any other student has not submitted this assessment previously.  I have kept a copy for my own records.  I am aware of the availability of reassessment consistent with the Institute’s Reassessment Policy.  I understand my right to appeal the assessment or reassessment outcome, as per the Institute’s Complaints and Appeals Policy. Trainee Initials Date DA 26/05/2022 Questions

1 List 6 different hygiene rules covered in the Victorian Food Act? 1.At the start of a work shift, uniforms or aprons should be clean. 2.Use a hair restriction (hat or hairnet) and keep your fingernails short and clean. 4.Avoid touching your nose, mouth, hair, or skin when preparing meals. 5.Do not smoke in food establishments. 6.Avoid coughing or sneezing straight into food. 2 Describe in detail how an abattoir kills animals? Prior to slaughter, the animals are usually led up a racetrack into the slaughterhouse, where they enter a stunning box. The box's primary role is to differentiate the animal from other animals entering the racetrack. Electrical stuns are used to kill pigs and lambs, whereas captive bolts are used to kill cattle. 3 When purchasing fresh meat what quality points should you look for? List 4:

1. Smell 2. Tenderness 3. Visual identification 4. Flavour 4 List 6 possible sources of food contamination:  Human body  Dust  Kitchen cloths  Pets and pests  Food handler's cloths  The air 5 What is the correct way to process the following, include temperature in your answer? a) Thaw meat? b) Store meat? a) The easiest approach to defrost frozen meat is to place it in the refrigerator until totally thawed. If you're short on time, remove the meat from its box, set it on a plate, and immerse it under cool RUNNING water. b) Place raw meat and poultry on the bottom shelf of the refrigerator in clean, sealed containers. Follow any storage recommendations on the packaging and avoid eating meat beyond the use by date. Cooked meat should be kept apart from raw meat and ready-to-eat items in general. 6 Besides a chef uniform, what other PPE should be used when performing butchery?

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Torso, Gloves, Apron 7 Why is a sharp knife important when preparing meat dishes?  Because it is more secure in usage.  It is more effective.  A sharp knife makes butchering items simple and straightforward.  It cuts the correct and precise form.  A sharp knife slice or cut has a significantly more appealing look. 8 How do the following 5 factors influence the tenderness of meat? Explain your answers thoroughly : Age Because they are less developed and have had less activity, younger species are more generous. Sex Older men have a more grounded taste and are more difficult than ladies. Feeding & Living Environment Creatures that have benefitted from grain or stuffing meal under controlled conditions are more delicate than those that have benefited from field, which are more delicate than those that have benefited from shrubbery. Stress The manner in which a creature is cared for previous butchering has a substantial impact, because if they are tense at the time of slaughtering, the measure of blood and cell sugars is out of balance and will influence the developing cycle.

Cold Shortening Cold shortening swiftly cools the meat before it sets. This causes the muscles to repair, resulting in meat that is more durable. 9 Describe 5 different ways meat can be tenderised before cooking? 1. Marinating 2. Ageing 3. Hammering 4. Tender Stretching 5. Mechanical Tenderizing 10 Describe the following cuts of meat: Carcase After butchery, the entire body of the beast is ready for butchering or cooking, with the head, tail, hair, skin, hooves, and intestines removed. Side The first step in the process of breaking down a corpse, referring to one side of the carcas that has been split lengthwise along with the rear bone.

Quarter Sides are further subdivided by splitting them into two lateral portions known as quarters. The back part is known as the hindquarter, while the front section is known as the forequarter. Primary Cuts After the side has been split into quarters, the initial cuts are made. Secondary Cuts These cuts are made by slicing primal cuts into smaller pieces. The primary muscles are separated from one other and, in certain cases, from the bones, before being trimmed of superfluous fat. Restaurant Cuts These are ready-to-cook portions that have been prepared in accordance with the recipe's specifications. They can be made on-site using major or secondary pieces of meat acquired at wholesale. 11 Answer the following questions in detail: a) What is marbling? b) Does the amount of marbling found in meat affect the flavour? c) If so, explain how and why? a) b) c) Marbling refers to the fat contained within a piece of meat as well as between the muscle strands themselves. Indeed, the fat, not the flesh, is responsible for the bulk of the silky surface and delicious hamburger flavour that we enjoy in a steak! The cut would be as dry and flavourless as cardboard if it didn't have this marbling. 12 Name the 10 parts to a knife:

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13 Describe the step-by-step process of how you would hone a knife with a sharpening steel? To preserve a sharp cutting edge on the edge of a blade, use a cook's steel. This process is known as'sharpening.' Sharpen a blade by running the different sides of the edge along the length of the steel seven times at a 10 to 200 point. These aids maintain the front line of the edge straight. 14 List 8 safety points when using a knife: SCALES SPINE POINT BOLSTER TANG HEEL CUTTING EDGE TIP BUTT RIVETS

1. Cleave on a hacking load up rather than with your hands. 2. Never run your finger along the edge of a sharp edge to check for sharpness. 3. Take away from yourself and your fingers 4. Never consume sharp edges from a sink of water. 5. Never attempt to obtain a fading cutting edge. 6. Maintain a great and dry sharp edge even if the handle becomes sticky or intriguing. 7. Try not to give somebody a sharp edge. Place it on the table and let them choose. 8. Keep the cutting edge's edges away from your body. 15 Name the following tools and describe what they’re used for: Chef knives are capable of doing it all: mincing, chopping, dicing, and slicing. They have a long, deep, somewhat curved blade that allows for big, deep cuts while also mincing and chopping materials extremely finely with a rocking action. Butcher knives are used for butchering. It's used to chop huge portions of meat into smaller ones. Butcher knives feature broad, hefty, and slightly curved blades that are ideal for cutting huge materials. It can also be used to skin an animal. A paring knife has a small, slender blade that is equally proportioned and has a sharp tip. It is usually light in weight to allow for simple handling during sensitive tasks. The meat sharpening rod, also known as an honing rod and sold with most knife sets, does not sharpen a knife but rather hones the edge of a little dulled blade. Sweeping the blade along the steel realigns the edge, reducing the frequency with which you must sharpen. Cleavers are among the biggest knives in a chef's cutlery arsenal. Cleavers, despite their small size, have thin and lightweight blades that may be used for a variety of activities such as smashing garlic, cutting vegetables, and slicing meat.

A meat tenderiser, also known as a meat mallet or meat pounder, is a hand-powered equipment used to tenderise slabs of meat before cooking. The second type is similar to a potato masher, with a short handle and a broad metal face that is either smooth or ornamented with the same pyramid-shaped tenderizers as the first. A butcher's saw with a thin, narrow blade fixed in an iron frame or bow, giving it stiffness. Hook used to hang killed animal corpses or huge chunks of meat. Hooks for meat Slang The fists or hands. This tool is used to put strips of pig fat back into the muscle of raw meat before cooking. A meat grinder is a culinary tool used for finely cutting ('mincing') and/or combining raw or cooked meat, fish, vegetables, or other similar foods. It takes the place of instruments such as the mincing knife (which are also used in the preparation of minced meat, filling, etc.). The minced food is put in a funnel that sits on top of the grinder. 16 Describe how you could use up the following trimmings: Bones & Sinew It can be used in meat stocks or soups. Fat It may be used for shallow fry. Large Meat Trimmings Diced or sliced and used for sautéing, mixing—frying, or chopping Small Meat Trimmings Minced and used in burgers, meat loaf, and spaghetti sauce

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Answer the following questions thoroughly: 17 a) What is the benefit of vacuum packing meat? b) Explain the process of what happens to meat when it is vacuum packed? a) Vacuum pressing reduces atmospheric oxygen, limiting the development of high-impact microorganisms or growths and preventing unstable portions from disappearing. b) Vacuum packing is a way of preserving goods by limiting oxygen contact, which pathogenic and food spoilage microbes require in order to survive and grow. Vacuum packing suctions air from food packaging, resulting in no air surrounding the food. 18 How long can meat be stored when it is? a) Frozen? b) Fresh? c) Defrosted? a) 4-12 months b) 3-5 days c) Defrosted once and refrigerated for up to 24 hours before cooking or throwing away. 19 Describe in detail the following classifications of sheep: Ovine Under the age of 12 months, having no permanent incisors. Ewe flesh from a female or a castrated male Ram Male sheep of breeding age Wether Sheep with more than two permanent incisors. Young Lamb Sheep aged six to eight weeks.

Lamb The sheep's first year Hogget The sheep's second year. Mutton Mutton made from aged sheep flesh. 20 When purchasing whole lamb carcasses, what quality points should you look for? List 6: 1. Meat should be a deep red colour. 2. Shading that is not pale, but also not dripping with blood. 3. Look for marbling; the more marbling the meat has, the more tender and tasty it will be. 4. Consider the USDA rating. 5. Look for meat that is brownish pink in colour and has a coating of creamy white fat on top. 6. Avoid lamb that is grey in colour, overly bloody, or has greasy fat that is highly yellow. 21 Mark where the following lamb meat cuts are on the animal by drawing a line: Forequarter square cut Neck Fillet / Tenderloin Mid loin Hind shank

Rib loin Breast shank Chump 22 What are the secondary cuts that can be obtained from the below primary lamb cuts? Forequarter SHOULDER, BLADE,CROSS-RIB, NECK Shorty loin SHOULDER CLOD ARM ROAST, SHOULDER PETITE TENDER, SHOULDER TENDER MEDALLIONS Rack CHUK EYE ROLL, FLAT IRON, CHUCK TENDER BLADE, MIMIC TENDER Leg BRISKET, FORESHANK, RIB, CHUCK, SHORTPLATE 23 Describe the different qualities of grain, grass and yearling beef. 1.Grain beef: These bull are fed a particular diet that consists primarily of grains, and as a result, they are heavily marbled. 2.grass beef: These beefs are mostly fed grass. Their posture indicates that they are often quite lean. 3. yearling beef: This is a type of young grain beef. 24 Describe the 2 different categories of veal?

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1.Calves under the age of eight months are classified as Class A. 2. Calves between the ages of 8 and 12 months are classified as Class Z. Any meat that has been matured for more than a year is said to as beef. 25 Describe the 4 different classifications of live cattle? Pork Beef Lamb Veal

27.  Roasted tenderloin. The tenderloin roast refers to the full uncut beef tenderloin.  Chateaubriand.  Mignon fillet.  T-Bone and Porterhouse Steaks LOIN SIRLOIN BOTTOM SIRLOIN FLANK SHORT LOIN SHANK CHUCK NECK CHUCK ROUND SIRLOIN BRISKET

Striploin It is composed of a muscle that exerts little effort and is best recognised for tenderising meat. ROUND TAIL SHANK PLATE CHUCK CHUCK RIB SIRLOIN

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Topside Topside is a long, lean cut from the animal's hindquarters. Silverside The silverside is a slender, silvery joint above the leg. It's used to make cornered beef. Knuckle The knuckle is a low-cost, high-protein cut that is great for pot roasts, roasts, and other recipes. Shin The hind leg is referred known as the beef round. London broil, steaks, and round roasts are available here. Rump A rump is a round roast or round steak from the animal's rear. Thin Flank The shank, brisket, and plate are the lowest primals that make up the thin flank. Tenderloin Tenderloin is a cut of meat derived from the loin of a cow. The muscle has less connective tissue since it does not carry weight. Brisket This is derived from the Brisket plate and Brisket point. Short Rib Short ribs are made from the beef chuck component of the animal. There are a total of 5 short ribs, which are a delightful treat. Cheek The animal's face is utilised to make cheek cuts. This is close to the muscle where the cow chews its meal. Cube Roll This cut is made from the animal's ribcage. Skirt This cut is created from the short plate of beef, which is located between the ribs. 30 Describe the following classifications of beef / veal cuts:

CLASSIFICATION DESCRIPTION Backstrap The tenderloin and backstrap are two subprimal loin cuts. It is considered one of the most prized cuts of beef. It also has a delicate texture and many flavours. Veal Rack These are the corpses of calves slaughtered between the ages of 3 and 14 weeks. They are a plain grey colour with a mild flavour. Shin / Shank This is also known as the shank and is frequently taken from the lower leg of a steer. Because it is an active muscle, it has a lot of connective tissue. This is what imparts flavour and richness to the meat. Tenderloin The tenderloin is a long, slender muscle located in the loin. This is one of the tenderest beef steaks available. Veal Leg Set The veal leg set also includes the knuckle and silverside. It's a sliced and flattened tiny, fragile muscle. 31 List the 5 classifications of live pigs and their description Classification Description Boar Uncastrated Male Barrow Appropriately castrated male Giles Maiden female Sow A female that has born young Suckling pig Unearned pig 32 List the 6 primary cuts and their associated restaurant cuts of pork from the picture below.

1. Shoulder 2. Foot 3. Ribs 4. Loin 5. Belly 6. Loin back 33 What are 10 different types of offal commonly used in the hospitality industry? 1. Black Pudding with Full English Breakfast. 2. hanks and Head of Lamb 3. Livers of Chickens 4. Springvale 5. Haggis 6. Lung dehydration 7. Trotters from pigs 8. Sauce for prawns 9. Tacos de Lingual 10. Polenta with Braised Oxtail and Cumberland Sausage. 34 Describe the quality points and cooking methods that can be used for the 5 different offal meats? Offal Quality Point Cooking Method

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Liver Fine-textured muscle is present in red meat. It is considered to be highly soft when cooked over a dry heat. You may improve its flavour by pan broiling, frying, or braising it. Tongue To increase the flavour, try pan broiling, frying, or braising it. Simply mix it in a pan with salt and enough water to cover it. Cook for many hours. Kidneys This is one of the most popular offal neats in restaurants. Melt some butter in a pan and add these kidneys. Make sure they're completely fried before serving. Tripe This is a tough muscle that must be cooked thoroughly before it can be eaten. Boil the tripe for 30 minutes to soften it. Following that, you may make a broth and remove it after 1-2 hours. Cook with the stock in the future. Hearts The heart contains a number of compositions that contribute to the dish's texture and flavour. The best way to prepare the heart is to grill it in a skillet. 35 How should offal be stored? Give specific temperatures: Offal should be stored in the coldest part of the refrigerator. Make certain that it does not spill or come into touch with any other foods. Keep youngsters away from freshly prepared food. Once the offal has been prepared, it should be chilled as quickly as possible. Place them in the refrigerator immediately away. Temperatures between 28 and 32 degrees Fahrenheit are ideal for preserving them. 36 List a cut from Lamb, Beef / Veal and Pork that best suits the following methods of cookery below. COOKING METHOD LAMB BEEF / VEAL PORK Boiling Neck meat Brisket, shank Pork shoulder

Poaching Shoulder Short ribs Leg or ham cuts Steaming (Atmospheric) Rib Chuck roast, chuck shoulder Pork collar Steaming (Pressure) Sirloin Top rump Pork belly Stewing Blade Fillet Pork shoulder Braising Arm chops Rump steaks Loin Roasting Leg Ribs ,sirloin ,fillet Chump head Pot Roasting Chump Silverside Boneless chuck roast Grilling Saddle Strip steak Pork tenderloin Deep Frying Breast Ground beef Chops, steaks Baking (In pastry) Loin Chuck roll loin 37 Generally, where do you find the following types of meats. Tender Meats Rib roasts, rib steaks, ribeye steaks, and chuck roll roasts are all examples of rib roasts.

Tough Cuts Brisket, chuck, round, and shank are all types of beef. 38 Yes or no – will collagen become tender if cooked appropriately? Gelatin is generated when collagen is gradually boiled over moist heat. To reduce the collagen content, cut the meat into smaller slices. Because the fibres are smaller, they are easier to separate. 39 What is marinating? And how does it affect meat? A marinade is a spice combination or a liquid solution used to flavour dishes. It not only improves the flavour of the meat, but it also expedites the cooking process. Marinades tenderise and soften the meat. It helps the marinade to penetrate the meat and impart extra flavour. It's a simple method for adding moisture to the meat and hastening the cooking process. 40 Describe the 2 main types of marinades used with meats? 1.The acidic marinade was the first type of marinade. It mostly employs denatured proteins, such as lemon juice or vinegar. 2. The second type of marinade is enzymatic marination. Fruits like as kiwi, pineapple, and papaya are typically utilised since they are known to break down and soften the meat. 41 List some general nutritional values/content relating to Lamb, Pork and Beef / Veal:

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LAMB 294 calories (per 100 grams) 25 g protein 72 mg sodium 97 milligrammes of cholesterol PORK 242 (per 100 grams) 27 g protein Sodium (mg): 62 80 milligrammes of cholesterol BEEF & VEAL 42 What information should be included on any food labelling / coding within a commercial kitchen? Some of the items that should be included on any food labelling are the food description, nett weight or volume, ingredient list, date mark, nutrition information panel, allergen declaration, allergy indicators or warnings, country of origin, name and address of the manufacturer, batch number, and storage instructions. 43 Describe in detail the following meat preparation methods: Ageing Wet ageing is achieved by placing beef in a plastic bag and vacuuming it. Barding As a precooking method, a large lump of animal fat is wrapped around the surface of the meat.

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Boning Boning is the process of dismembering a body and then harvesting the flesh. Cutting Cutting the meat for cooking requires sectioning the flesh into smaller pieces or sections. Larding This is a way of cooking in which large portions of meat are prepared by sewing long strips of flesh together using needles. Mincing Mincing is the technique of cutting meat into small, uniform pieces. These are smaller than chopped or diced beef. Rolling This is accomplished by slicing a thin layer of meat in vegetable oil, putting crackers on top, then rolling them with a rolling pin. Tenderising Toss the meat with your fingers after sprinkling it with baking soda. Remove from the oven and set aside for 30 minutes. Get rid of any excess water. Continue with your cooking directions. Trimming Place the meat in the freezer before trimming. Sharpen your knife and slice into the meat. Slices should be cut. Trussing / Tying This included stringing the meat together to hold it together. The method is most commonly used on long-cooked meats. Skewering A thin rod connects little pieces of meat and holds them on a skewer to roast.

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44 List and describe 3 Classical and 3 Contemporary culturally diverse lamb dishes , including where they originated from: CLASSICAL CONTEMPORARY Origin/Country: US Dish Name: Roast leg of lamb Origin/Country: Iran Dish Name: Kebab Origin/Country: India Dish Name: Lamb curry Origin/Country: India Dish Name: Mutton rara Origin/Country: Morocco Dish Name: Moroccan grilled lamb chops Origin/Country: Iran Dish Name: Dandi kebab 45 List and describe 3 Classical and 3 Contemporary culturally diverse beef dishes , including where they originated from: CLASSICAL CONTEMPORARY Origin/Country: Cuba Dish Name: Vaca frita Origin/Country: Scotland Dish Name: Mince and tatties Origin/Country: Southeast asia Dish Name: Selat solo Origin/Country: Costa rica Dish Name: Picadillo de papa

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Origin/Country: Austria Dish Name: Zwiebelrostbraten Origin/Country: Dominican Dish Name: Niño’s envueltos 46 List and describe 3 Classical and 3 Contemporary culturally diverse pork dishes , including where they originated from: CLASSICAL CONTEMPORARY Origin/Country: Croatia Dish Name: Odojak na ražnju Origin/Country: Vietnam Dish Name: Thịt kho tàu Origin/Country: Mexico Dish Name: Poc chuc Origin/Country: Indonesia Dish Name: Pork Satay Origin/Country: Spain Dish Name: Lacón con grelos Origin/Country: Cyprus Dish Name: Afelia 47 Describe 3 culturally diverse offal dishes , including where they originated from: CLASSICAL CONTEMPORARY Origin/Country: Spain Dish Name: Chanfaina Origin/Country: Greece Dish Name: Patsas

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Origin/Country: England Dish Name: Devilled Kidneys Origin/Country: Japam Dish Name: Rebasashi Origin/Country: Poland Dish Name: Czernina Origin/Country: US Dish Name: Hog Maw 48 In detail, describe the Essential Functions , Features and the Safe Operating Procedures for the following equipment: EQUIPMENT FUNCTIONS, FEATURES & SAFE OPERATING PROCEDURES Slicer Make sure you have cut-resistant gloves on. Keep your attention on the task at hand. Maintain a clean work area and lock the blade after each usage. Clean with care. Do not press the meat with your hands. Mincer Make sure you're using the mincer in a well-lit area. It should be well cleaned. Do not switch on the machine if it is empty. The feeding hole should not be tampered with. Keep your hands off any moving parts. Food Processor Check that the lid is firmly attached. Never use an appliance until you understand how to use it. After each use, store the blades carefully. Clean the blades with care. 49 Define and give an example of the following terms in relation to the butchery sector: TERM DEFINITION

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Re-Usable By-Products Leather is created from pig and calf skins and is used to make purses and shoes. They're also used in cosmetics, edible gelatine, athletic goods, adhesives, and other products. Environmental Considerations Environmental factors in butchery include being aware of the external forces that impact the technique. Some existing rules and regulations aid the butchery business. A butcher must comply to various environmental problems in order to ensure everyone's safety. Cost-Reduction Initiatives Food safety professionals should be aware of two types of cost savings. The first is the actual cost reductions in terms of food safety, and the second is the operational cost savings. Both must be thoroughly maintained, since any serious problems with them may jeopardise quality. 50 Thoroughly describe what Umami is, and how it relates to the taste of meat? Umami is also known as monosodium glutamate. It has a bitter, salty, sour, and sweet flavour profile. In Japanese, the term Umami means "essence of flavour." It has a meaty or savoury flavour and is one among the five basic tastes. This particular flavour is produced from glutamate, an amino acid present in high-protein diets.

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51 List 8 common mise en place requirements when preparing meat dishes? 1. Season meat dishes with salt as needed. 2. Season with salt and let aside for an hour before commencing the cooking procedure. 3. Ensure that the meat is fried at the correct temperature. 4. Marinate the meat for one or two hours before cooking. 5. Dry the meat using a vacuum. 6. Gently thaw frozen meat in the refrigerator. 7. Don't leave chicken or other meats out for longer than 30 minutes. 8. You may also thaw the meat in water to speed up the process.

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