VICAT

S32999
JEONGCHEOL KIM
PREPARE MEAT DISHES

Assessment 1 – Assignment

Number 1

Method used to identify mise en place Consideration to prevent wastage

requirements
1. Check bookings 1. Make sure FIFO principles.
2. Special Requests 2. Check existing stock/mise en place
3. Functions and menu before starting your shift.
4. Check standing orders,

Number 2

Key steps
1. Once all of the ingredients are weighed, consider the correct storage
requirements for further use, as well as preparation and workflow implications.
2. Prepare the ingredients into the proper size or trim as required. The
requirements should be outlined in the recipe and will be influenced by the dish,
its origin and final presentation.
3. During preparation it is important to think of any trimmings or offcuts and
how they could be utilized in other recipes or sections of the kitchen. For
example, meat offcuts can be used for stocks.
4. Any items that can be reused must be stored hygienically and are normally
identified with a tag or label stating the item, the date of packaging.
5. The recipe can then be produced following the steps outlined in the standard
recipe card.

Number 3

Quality Points for Lamb

1. Bright red meat
2. White and firm covering for fat
3. Not “sticky”, fine grain

Number 4

Restaurant Cuts
1. Lamb cutlets
2. Rack of lamb
3. Medallions
4. Crown roast
Number 5

Fancy meat/offal Menu Dish Method of Cookery

1. Brain Crumbed omelette, farce Deep- fry, Poach
sausage
2. Cheek Asian style dishes Braised
3. Heart Ragout Braised
4. Hocks Ham& pea soup Braised
5. Oxtail Oxtail ragout Stewed
6. Trotter Asian style dishes Stewed

Number 6

Cut Menu Dish Method of Cookery

Topside Pot roasted round Roasting
Osso bucco Osso bucco in tomato & Braising
basil
Silverside Veal schnitzel Grilling
Shoulder Stuffed veal shoulder Slow Roast

Number 7

Primal Cut
1. Topside
2. Silverside
3. Rump
4. Round

Number 8

Reason
- Silverside is tougher muscle as it is on the outside of the leg.
- It used with moist heat cookery, but from younger beasts.
- It used for Schnitzel, Cordon Bleu or roasted.

Number 9

Hygiene Requirements
1. Clean and sanitise your equipments and utensils regularly.
2. Wash your hand frequently to prevent any .
3. You should store raw meat away from cooked meat, on a tray to prevent any
dripping.
4. Thaw frozen meat in coolroom at 1℃ ~ 4℃.
5. Make sure that storage temperature below 4℃ for raw meat and above 70 ℃
for cooked meat.
6. Never thaw meat in warm water.
Number 10

Advantages
1. Off cuts can be used for stir-fry, mince etc, therefore, it can be maximized yield.
2. They are reasonably priced and make a profitable, healthy to the menu.
3. By using all the offal and second class cuts, you will be not likely to lose lots of
money.

Number 11

Restaurant Cut
1. Steak
2. Paupiette
3. Schnitzel

Number 12
Differences
1) Lamb: Colour is darker in lamb,
round shaped like a kidney.
2) Veal: Nodes in veal, smell, size is
different- veal is larger.
Menu Dishes
1) Steak and kidney pie in Maderia
sauce, noisette of lamb.
2) Kidneys ‘Italian Style’ in Herb and
white wine sauce, veal curry.

Number 13

Reasons
1. Topside is a first class cut and is very low in fat and collagen present as well.

2. It can provide less flavour to the sauce.

Number 14

Temperature Range : 100~180℃(Celsius)

Reasons and Explanation
1. Slow roasting depending on time frames.
2. Crisp roast can be required temperatures at ~170℃.
3. A superior tenderness is produced by low temperature.
4. If the temperatures is high, you will be likely to get more cooking losses.
5. You should let the meat rest, as the meat fibres need to relax before serving.
6. Always carve against the grain.

Number 15

Calculations:
10.80 = cost of 600g trimmed meat[1000-(40/100)= 600]

Equation: If 0.600 kg cost $ 10.80 how much does 1.000 kg cost?

0.600kg - $ 10.80
1.000kg - $ X

X = 1.000 x 10.80/0.600 = 18.00 = $18.00

Reasons:

The bought, prepared product would be cheaper by $ 2.00 per kg before taking
into account labour costs, therefore, it is the optimum option.

Number 16

Primals used Reason

Lamb Schnitzel Topside, knuckle - Topside is more tender.

- Knuckle is alternative
things.
Roast Lamb Sliverside Sliverside is tougher and
can be roasted as a whole
joint.

Number 17

Equipment and Utensils Explanation for use Applied Example

Butcher Knife - Separating meat Slicing rump, sirloin.
form the lamb
carcass
- Cutting meat and
portioning meat.
Boning Knife - De-boning different - To remove the meat
parts of meat of the cleanly from the bones.
carcass. - Leg of lamb.
Meat Hook - Hanging of carcass cuts. - Legs, fore quarter.
Larding Needles - Putting strips of pork Topside.
fat into dry cuts to give
more moisture when you
cook.
Sharpening Stone - To sharpen a little - To maintain you knifes.
knifes.
Sharpening Steel - To keep your knifes - To help keep you knifes
sharp. in great working order.
Bowl Chopper - To produce force meats. - Used in terrines.
Meat Thermometer - To measure core - To place the point into
temperature of meat. the meat.
Butcher’s String - To use for trussing. - Loin of pork.
Meat Bat - To gently flatten meat. - Schnitzel.

Safety and Hygiene requirements:

 - Report any malfunctions to your supervisor and remove to prevent being
used.
- Wash and sanitise your equipment frequently.
- Inspect all equipments for cleanliness before and after use.

Number 18

Primal Cut(pork) Restaurant Cut Cookery Method Menu Dishes

Neck Dice lamb, neck Grill or braise. Lamb curry.
medallion.
Shoulder Diced, fore Stew, deep-fry. Boiled pickled
quarter chop. pork.
Hock Osso bucco Boil, braise, roast. Smoked pork
hock.
Leg Schnitzel, Roast, pan-fry. Pork schnitzel.
silverside.
Loin Rack, steak. Grill, pan-fry. Pork cutlet with
capsicum stuffing.
Belly Spare ribs, pork Slow roast, braise, Pork belly in soy
belly. grill. marinade.
Tenderloin Fillet Grill, bbq, bake. Pork fillet
Normandy.
Trimmings Stir-fry Roast, stir-fry. Steamed pork
buns.

Number 19

1) Larding - larding is the cooking technique of inserting strips or pieces of fat

into a piece of meat that doesn't have much fat.

2) Tenderising – tough meat can be tenderized by a mallet physical to make the

tough meat tender.

3) Skewering – diced meat off-cuts placed on a metal skewers and then grilled.

4) Rolling – a flattened out piece of meat, then the item is rolled and tied up or
placed on a skewers. It can be stuffed before rolled.

5) Stuffing and trussing – It is placed into the empty cavity of a piece of meat, and
then rolled and tied up to keep the filling in place.

6) Mincing – off-cuts and trimmings can be minced to make hamburgers, farces

and sausages.

7) Marinating – Instant and Soaking Application and Uses

- By soaking your meat item overnight or using instant marinating it imparts
flavour to your meat.
 Instant marinade Soaking marinade
Soy sauce, lemon juice, youghurt. Red wine, vinegar, buttermilk.

Number 20

Advantages:
- To prevent wastage, and it extents storage life as well.
Storage temperature:
- It can be stored under refrigeration at 0 ℃ for up to 12 weeks.
- Optimum condition of meat is provided after 2~3 weeks of ageing.
Procedures for thawing:
- Thaw in the coolroom at 1℃ ~ 4℃.
How are frozen items defrosted safely?
- Frozen meats should be place on trays and make sure the product is covered
and labeled in the coolroom on lower shelves.

Number 21

- Basically a softer textured accompaniment is a good contrast to a firm of

meat and soaks up the sauce as well.
- By choosing a good flavour of accompaniments, that will bring out and
enhance the meat item you are cooking.

Number 22

1. Meat is an ideal source of absorbed protein and iron.

2. The different sources of meat have a various nutritional benefits, for example,
Kangaroo meat is low in fat and cholesterol free.
3. Beef and lamb are excellent sources which contain iron and protein
4. Combining meat with vegetables will help give a balanced diet.
5. Meat has vitamin B and zinc as well.
6. It is important to consider what happens to the fat.

Assessment 2 – Check Point

Checkpoint 1

Q1.

1. Meat is an ideal source of absorbed protein and iron.

2. The different sources of meat have a various nutritional benefits, for example,
Kangaroo meat is low in fat and cholesterol free.
3. Beef and lamb are excellent sources which contain iron and protein
4. Combining meat with vegetables will help give a balanced diet.
5. Meat has vitamin B and zinc as well.
6. It is important to consider what happens to the fat.
Q2.

1. By using a standard recipe card will show the yield and can be multiplied or
divided to meet the required quantity easily.
2. To determine the number of serves to be prepared for service you should to
check your existing mise en place, the number of bookings and special functions.
3. All mise en place needs should be collated on the requisition form. The
ingredients are then collected form stores by charge in person.

Q3.

1. Seasonality – as products may have different quailities depending on their

condition.
2. Price – cheaper items could be used for braises than for grilled dishes.
3. Infrastructure – storage space and preparation space is able to impact on
possible processes.
4. Equipment available – specialized cooking equipment like wok, steamers.
5. Quality standards – differences in menus and expectations between an
aged hostel, restaurant, over 5 star hotel.
6. Service requirements – self-service, set menu, a la carte buffet.
7. Stock rotation principles – FIFO (First-In-First-Out) principle is important
to ensure that the oldest product is used up first!

Q4.

1. Safety – using a boning knife for frenching cutlets is much better than
using a large knife.
2. Appropriateness – a small mincer would be used for small batches,
however, a bowl cutter would be used for bulk production.
3. Ease of use – when you cut vegetables a knife may be easy to use for
small amounts but a mandoline may be easier for larger amounts.
4. Reducing wastage – Off-cuts are likely to use in making soups, stocks and
sauces to maximize yield.

Q5.

1. Whichever equipment is used, you have to check if first for cleanliness to

prevent cross-contamination.
2. Any equipment that has to be assembled should be placed together
correctly. Incorrect assembly could damage the equipment or cause big
injury.
3. Equipment malfunctions and faults should be reported to a supervisor
and any faulty equipment should be tagged and removed form operations.
4. Hygiene is a important key factor during any job and regular cleaning and
sanitation of equipment during usage or when changing a food item, is
essential.
5. Correct storage conditions should be used to make sure that equipment
can dry properly to prevent the growth of mould and bacteria.
Q6.

1. Once all of the ingredients are weighed, consider the correct storage
requirements for further use, as well as preparation and workflow
implications.
2. Prepare the ingredients into the proper size or trim as required. The
requirements should be outlined in the recipe and will be influenced by
the dish, its origin and final presentation.
3. During preparation it is important to think of any trimmings or off-cuts
and how they could be utilized in other recipes or sections of the kitchen.
For example, meat off-cuts can be used for stocks.
4. Any items that can be reused must be stored hygienically and are
normally identified with a tag or label stating the item, the date of
packaging.
5. The recipe can then be produced following the steps outlined in the
standard recipe card.

Checkpoint 2

Q1.

1. Where is the primal located on the carcass?

2. How much usage does it get?
3. What would be a proper cookery method for this part?
4. What kind of sauce would be suitable?

Q2.

- Meat is the muscle of the animal.

- The more a muscle is used, the more connective tissue is created and the
tougher it gets.
- Connective tissue takes time to break down when you cook.
- Muscles that are not used much are more tender and do not require much
cooking time.
- Muscles that are used a lot like shin are more tougher and require
extensive cooking.
- The animal, such as sheep and cattle, is doing a lot of work, with the head
moving up and down.
- The back muscles are not used too much, therefore, they are much more
tender.

Q3.

1. Older animals are tougher than young animals.

2. Milk-fed animals are much tender than grain-fed animals.
3. Female animals are much tender than male animals.
4. Domesticated animals are much tender than furred game species.
Q4.

1) Pasture/grass feeding

- It means the animal grazes on the paddock and gets the necessary nutrients this
way.
- The majority of cattle are raised on grass.
- Grass Fed Beef is favoured by Australian consumers.

2) Lot/grain feeding

- Lot feeding means that the animal is given with a mixture of grass and grain.
- Grain feeding means that the animal has a minimum of 70~100 days on energy-
rich feed.

Q5.

- Slaughter stress will be likely to be a large factor in poor quality meat.

When an animal gets stressed it undergoes an adrenalin rush. It causes
the muscles to tense up and use up the glycogen stored in the muscles,
coverting it to lactic acid. This is able to affect the pH level in post-
slaughter meat and can lead to PSE, DFD.
- From cattle transport to the slaughter floor it is essential to prevent
stress.
- The pH measures the acidity from 0 to 14.
- For good storage and to allow ageing of meat the pH should be in the
range from 5.4 to 5.8 after ageing.

Checkpoint 3

Q1.

- More becomes more tender as enzymes start to break down the muscles
and weaken the tissue. The optimum tenderizing effect is reached in 5~6
days. This occurs whether the meat is hung as a carcass on the one or is
vacuum packed.
- Too rapid or too slow cooling of carcasses is able to inhibit tenderizing.
Too fast and the muscles are able to cold shorten; too slow and enzymes
that enable ageing can be destroyed.
- Dry-aged lamb can be kept for 21days. Wet-aged lamb can be kept for 6
weeks. Temperatures vary as little as 2 ℃ can lead to a loss of storage
time of up to 3 weeks.

Q2.

- It refers to the hanging of a carcass at the pelvic bone, which helps to

tenderize the rib fillet, leg cuts and sirloin
 - The tenderstretch method lead to a major improvement of eating score
after 5 days.

Q3.

- Most of the improvement in beef tenderness occurs in the first 10 days at

0℃, with maximum tenderness achieved at -1℃ in about 28days.
- Vacuum packaging meat can be stored under refrigeration at 0℃ for up to
12 weeks. Optimum condition of meat will be achieved after 2~3 weeks of
ageing.

Q4.

1. The meat and fat colour

2. The texture and appearance of the meat
3. The remaining quality points can be drawn from the carton labels
4. The size and appearance of the bone

Q5.

1. Fat colour – is the colour of the inter-musular fat lateral to the rib-eye muscle.
It is assessed on the chilled carcass and scored against the Australia meat fat
colour reference standards.

2. Fat thickness – Rib-fat measurement is a measurement in millimeters of

thickness of subcutaneous fat at a specified rib with lamb this is the GR point.

3. Meat colour – Lighter coloured meat is usually more palatable but less
flavoursome and indicates younger animal.

4. Marbling – It refers to the fat deposited between individual muscle fibres.

5. Dentition – This information is placed on a ticket on the carcass and then on

the carton label.

6. Ossification – This is used for conversion of cartilage into bone. Young animals
have soft cartilage while older animal sit turns into bone.

Checkpoint 4

Q1.

- To make sure that you always get exactly what you have ordered every
time.
- You can improve your cost control skills.
- You can get better quality control as the shrinkage factor of the portioned
items

Q2.
MSA is a consumer based grading system which accurately predicts eating
quality for individual beef muscles.

The 3 level of guaranteed quality are:

- 3 star (Tenderness Guaranteed)
- 4 star (Premium tenderness)
- 5 star (Supreme Tenderness).

Q3.

1. Portion size
2. Specify the cut
3. Name the category
4. Portion cuts
5. H.A.M (Handbook of Australian Meat)

Q4.

Product Description Alternative Product Description

Striploin New York Cut
Cube Roll Rib Eye Roll
Blade Clod
Thick Flank Round
D-Rump Rump
Topside Inside
Outside Silverside
Shortloin T-Bone
Tenderloin Eye Fillet
Over Prepared Rib Rib Eye Cutlet

Q5.

- You have to confirm availability of the product and always check price.
You may be able to lock in the price for the year.
- You should always check what is in season before you place an order.
- Depending on what you order, some products may come vacuumed
packed to minimize waste.
- By ordering more regularly, you can shift the product and won’t be left
with stock you can’t shift.

Checkpoint 5

Q1.
1. Clean and sanitise your knifes and boards.
2. Wash your hands between each step.
3. Use colour coded boards.
4. Prevent dripping liquid from raw food.
5. Store raw meat below 4℃ and above 70℃ for cooked meat.
6. Make sure all work benches, trays and storage containers are cleanea and
sanitized.

Q2.

1. Store frozen meat at -18℃ or below.

2. Never stack meat on the top of each other while freezing.
3. Make sure all packaging is sealed.
4. Taw meat in fridge at 1~4℃
5. Do not thaw in warm water.
6. Use product immediately once thawed.
7. Never refreeze meat once it has been thawed.

Q3.

1. Store items in coolroom 1℃ to 4℃.

2. Make sure cross-contamination and temperature controls.
3. Use by date.
4. Packaging in tact.
5. Store cooked and uncooked meat seaparately.

Q4.

1. Meat bats
2. Mincers
3. Bowl choppers
4. Weighing scales
5. Larding needles
6. Meat hooks
7. Saws and meat cleavers
8. Food processors

Q5.

1. Short loin bone-in – T-Bone steak

2. Leg - Schnitzel
3. Shank - Ossobuco
4. Tenderloin – Fillet steak
5. Striploin – Sirloin steak
Checkpoint 6

Q1.
1. The yield of usable meat, offcuts and bones.
2. The possibility of using all items on your menu.
3. The price difference.
4. Time and wages involved.

Q2.

1. A light pink colour with darker shading near the bones.

2. Firm and white fat that is not too thick.
3. Pink bones
4. No bristles
5. A clean smell and no slime on the surface.

Q3.

1. Shoulder – Pickled pork, sweet and sour.

2. Leg – Steak, Pork schnitzel.
3. Loin – Rack, grilled pork cutlet with baked apple.
4. Belly – Spare ribs in honey, slow cooked pork belly in soy sauce.
5. Tenderloin – Fillet, pork fillet Normandy.
6. Trimmings – Steamed pork buns, mince.

Q4.

1. Fine grain
2. White, firm fat covering
3. Bright red meat
4. White bones with bright red blood inside

Q5.

Diced lamb Lamb curry

Forequarter chop
Loin chop
Rib loin, mid loin, backstrap
Fillet, butt tenderloin, Tenderloin
Topside, round, chump, silverside
Frenched lamb shank
Stuffed lamb shoulder
Grilled lamb chop
Rosettes of lamb
Stir fry lamb tenderloin
Roast of leg (lamb)
Lamb shanks in tomato sauce

Checkpoint 7

Q1.

Primal cut Cookery Method

Neck – whole boned/rolled Stewing, Braising, roasting for whole
joint
Shoulder – whole boned/rolled Roasting, braising, stewing
Breast Stewing, braising, roasting
Saddle Grilling, pan-frying, roasting
Loin Roasting, grilling, pan-frying
Tenderloin Grilling, poaching, pan-frying
Leg – long and short leg Grilling, poeler, pan-frying
Shin/Shank Slow roasting, stewing, braising

Q2.

Primal cut Restaurant Cut

Chuck Diced beef
Blade Blade steak
Brisket Spare ribs
Rib eye Rib eye steak
Short loin/bone-in, Striploin bone-out T-bone
Tenderloin Tournedos
Butt Topside
Shin/Shank Ossobuco

Q3.

Terminology Description Serving Size

1. Chateaubriand
2. Fillet steak
3. Filet mignon
4. Tournedos/filet
mignon
5. Fillet strips/filet saute
Double fillet steak, 350+
grilled, sliced at the table
Single steak 180g+(fillet)
Literal meaning is small 150g + or 3 x
boneless meat can be cut 50g(mignon)
into 3 and wrapped with
bacon.
Tournedos are medium 2 x 80g
sized fillet steaks, 2 per
serve may be wrapped in
bacon.
The tail end is ideal for 140g+
strips as it is extremely
tender.

Q4.

Cut Expanation/Alternatives
Schnitzel/escalope/scaloppin A slice of the leg primals, normally 2 slices from
 i the trimmed knuckle muscles. Any leg primal
can be used.
Paillard A thin slice of steak flattened thinly such as
paillard de boeuf.
Topside Large leg primal muscle on the inside of the leg,
therefore fairly tender.
Silverside Large leg primal muscle on the outside of the leg
consisting of the outside, tougher meat.
Rump Medium sized at the top of the leg which is
attached to the loin.
Tenderloin The most tender part form the inside of the
animal.
Sirloin Striploin, tender meat from the back of the
animal.
Rack/best end From the cutting line between the forequarter
and hindquarter.

Q5.

1. Cut that were cooked overdone like saddle of venison, are larded to prevent
the meat from drying out during roasting.

2. Cuts low in fat were often larded before roasting, to prevent the relative dry
meat with additional moisture.

3. Equipment features like atmospheric steam and moisture injection were non-
existent and processes like slow roasting and its effects not commonly known.

Checkpoint 8

Q1.

- Barding is a French term “barder” meaning to wrap in bacon. Barding may

be used for small meat cuts like back straps. In this type of cooking the
meat is usually seasoned and sealed, then wrapped in bacon fat and tied
for roasting or slow roasting.

Q2.

- Marinating meat is to impact flavour to the food. It is important to select a

marinade that complements the flavour of your food.

1. Instant Marinades
- It can be used in a different type like Asian style marinades of soy or fish sauce
and can be used as either, the instant or soaking method.

2. Soaking Marinades
- Another method for corned beef, braised beef, braised beef steak in red wine or
beer.
Q3.

1. Tenderising – can be tenderized to make it more tender or to speed up the

cooking process. It can be done using a mallet.

2. Skewering- meat off-cuts are threaded onto a bamboo or metal skewer then
grilled. You can also add vegetables to the skewers.

3. Rolling – A flattened out schnitzel filled with a farce then rolled up and tied or
kept in place with skewers.

4. Stuffing and trussing – Extra flavours are added to the stuffing and placed in
the cavity formed by the removal of the bone in order to keep the filling in place
the meat is tied up.

5. Mincing – Off-cuts and trimmings are minced to make sausages, hamburgers

and farces.

Q4.

1. Basic style – Forcemeat is minced twice and then worked over ice. Often a
garnish of coarser ingredients are added.

2. Rustic style – coarsely chopped ingredients such as onion, garlic and liver.

3. Mousseline – is a fine farce with a high fat percentage and is very light.

Q5.

Fancy Meat Menu Dishes and Applications

Brain Omelette, farce, sausages, crumbed.
Caul Terrines, ballottines, enveloping of dishes.
Heart Braised in wine, ragout.
Hocks Slow roast, ham and pea soup.
Kidney Breakfast, skewers
Liver Sauteed liver strips, pate.
Oxtail Oxtail ragout, soups.
Sweetbread Braised in beurre blanc, farce.
Tongue Braised, fired smallgoods.
Tripe Tripe in tomato sauce, white wine sauce.
Trotter Brawn, stewed, Asian style dishes.

Checkpoint 9

Q1.

1. Kidneys – Remove the urinary tract that is on the inside. Soak in milk to
remove the strong smell. It can be served whole, sliced or sautéed.

2. Liver - Remove all gristle, blood vessels, skin the livers and slice can be pan-
fired, crumbed or cut into strips.

3. Oxtail – Remove surplus fat and then separate through the natural joints. Roast
in the over with mirepoix.

4. Sweetbreads – The thymus gland and the pancreas gland. Both have different
textures and must be blanched in court bouillon to remove the outer skin. They
can be separated into segments or sliced.

5. Tongue – Boil or braise, check whether tender with you thumb and index
finger. Refresh in cold water and peel outer skin off before serving.

6. Tripe – It can be purchased bleached or unbleached. Bleached tripe only needs

30 mins to simmer. Unbleached should be soaked in water overnight. Using a
cold water start and cook slowly for 3 hours. Refresh and cut into pieces then
braise slowly in wine.

Q2.

- The reason why the connective tissues in the meat which are made of
collagen and elastin.
- By slowly cooking with moist heat it converts into gelatine. It releases
flavour to the sauce or stock as well.
Q3.

- In order to have a tender end product, the cooking temperature must

allow the item to tenderize without overcooking it.
- High temperatures and long cooking times also increase the amount of
cooking loss, the more moisture is last from the item.
- It can also result in dry tough items.

Q4.

English French Internal Temperature

Well done Bien cuit 70℃
Medium A point 60℃
Rare Saignant 55℃
Very rare Bleu 52℃

Checkpoint 10

Q1.

- You always rest meat before carving as this allows the meat fibres to relax
and retain the moisture.
 - Always carve against the grain to make sure tenderness.

Q2.

- Beef, veal and pork should be cooked for ~60miniutes per kg to get it to
the point a stage. Always double check the degree of doneness with a
meat thermometer.
- Pork should be cooked until the internal temperature reaches at least
71℃ for food safety reasons.

Q3.

- If you don’t take the cook loss into your planning, you may run short and
won’t have enough to serve your customers.
- Weight the item(trimmed), then after it has rested/ the difference
between trimmed and cooked weight, and multiply it by 100.

Q4.

1. Cooking times of various items

2. Your oven and grill space
3. What utensils and equipment you need
4. Different cookery methods
5. How long customers have during a break, whether that lunch or a night shift
break.

Q5.

Method Suitable cuts

Boiling Use tougher items, ribs, older carcasses
Deep poaching Whole joints, restaurant cuts, lamb shanks
Stewing Used diced meat, lamb cubes
Braising Large pieces or whole joints, veal neck
Deep-frying Portion pieces, crumbed or battered veal schnitzel

Checkpoint 11

Q1.

- The lastest trend involves smears of sauce and small amounts of

vegetables and meat hems scattered or arranges in a colourful pattern.
- Sauces make the dish as they provide the added subtley or extra contrast.

Q2.

- Game is easily digested because it is less fatty. It is useful for building and
repairing human body tissues and providing energy. It is low in fat.

Q3.
1. Boar
2. Buffalo
3. Goat
4. Hare/Rabbit
5. Kangaroo
6. Vension

Q4.

- Combine seasonal ingredients together for optimal flavour. Game is

harvested in autumn, so fruits and mushrooms make good
accompaniments to game.

Q5.

1. Buffalo – Low in fat, contains Omega 3, high levels of iron.

2. Goat – Less fat than chicken or any other red meat.

3. Kangaroo – high protein content, extremely low fat content(2%).

4. Vension – Low fat, high protein, plus no hormones being used to promote
growth.

- Depending on the cuts of meat you are using. You will still get all the
nutritional requirements your body needs by eating game. Accompanied
with a balance of fruit, fresh vegetables and grains. You will have a
balanced diet.

Q6.

1. When you display and store food for sale, it is important to store it under the
correct conditions for food safe and prevent contamination.

2. Food should not be stored in the danger zone.

3. To avoid cross-contamination, keep food types separately.

4. Any items placed into storage should be labeled.

5. Labelling is a important step as it will make sure about FIFO principles.

Q7.

1. Between tasks, you have to clean and sanitse.

2. When processing meat, you have to know about useful trimmings, and then
you will reduce food cost.
3. Store utensils separately.
4. Cleaning and sanitizing should be done as separate prcedures.
5. Consider cross-contamination.
6. At the end of your shift you have to do almost perfect cleaning and sanitation.