IDENTIFY AND PREPARE VARIOUS MEATS D 1 HCC

IDENTIFY AND PREPARE VARIOUS MEATS D 1. HCC. CL 2. 03 Slide 1

Identify and prepare various meats Elements: 1 Identify and select meat 2 Prepare and store meat 3 Cook, hold and present meat 4 Store meat and offal products Slide 2

Identify and prepare various meats Assessment for this Unit may include: � Oral questions � Written questions � Work projects � Workplace observation of practical skills � Practical exercises � Formal report from employer/supervisor. Slide 3

Identify and prepare various meats Websites (refer to list on Page 8 of manual): � Meat and Livestock Australia (MLA) � Halal Meats Australia � Windy Gills Game meats � AUS Meats � Pork Australia � Head chef support � Build an Electronic Library. Slide 4

1: Identify and select meats 1. 1 Identify the primary meat cuts 1. 2 Identify the secondary meat cuts 1. 3 Identify commercial establishment cuts and specifications 1. 4 Identify offal and fancy meats 1. 5 Identify varieties of meats used commercially 1. 6 Identify and select suppliers for purchasing of products 1. 7 Minimize wastage through freshness and correct purchasing 1. 8 Identify costs through yield testing 1. 9 Ensure correct conditions are maintained for freshness and quality Slide 5

1: Identify and select meats 1. 1 Identify primary meat cuts: � Primary cuts – Lamb: • Leg • Loin • Shoulder � Secondary cuts – Lamb leg: • Round, topside, silverside. Slide 6

1: Identify and select meats 1. 1 Identify primary meat cuts: Primary cuts: � Pork • Hindquarter 1. 2 Identify secondary meat cuts: � Secondary cuts – Pork Leg: • Rump: § Steak, dice, strips for stir fry. Slide 7

1: Identify and select meats 1. 2 Identify secondary meat cuts: Refer to sample pg 13 manual: � Fillet is cut steaks, strips � Ribs cut into rack (4 point) � Ribs cut into individual cuts � Shoulder cuts. Slide 8

1: Identify and select meats 1. 3 Identify commercial establishment cuts and specifications : � Midloin of lamb is cut into cutlets � Cutlets are ‘frenched’ � Cutlets are crumbed � Midloin is taken off bone and rolled, tied roasted. Slide 9

1: Identify and select meats 1. 4 Identify offal and fancy meats: � Liver � Sweetbreads � Kidney � Tripe � Feet � Head � Eyes. Slide 10

1: Identify and select meats 1. 5 Identify varieties of meats used commercially: � Beef � Lamb � Pork � Buffalo � Goat � Kangaroo � Rabbit. Slide 11

1: Identify and select meats 1. 6 Identify and select suppliers for purchasing of products: � Ease of delivery � Payment requirements � Product availability � Your requirements. Select according to what suits your enterprise the best Slide 12

1: Identify and select meats 1. 7 Minimise wastage through freshness and correct purchasing : � Use of trimming and off cuts � Order only what is required � Storage capacity � Skill of the staff. Slide 13

1: Identify and select meats 1. 8 Identify costs through yield testing: � Number of serves obtained from cuts of meat � Consistency of serving sizes. Slide 14

1: Identify and select meats 1. 9 Ensure correct conditions are maintained for freshness and quality: � Correct environmental conditions � Number of days held at defined temperatures � Purchase in smaller quantities. Slide 15

2: Prepare and store meat 2. 1 Prepare and portion meat cuts, including offal and fancy meats, to enterprise requirements 2. 2 Minimise wastage through preparation and storage 2. 3 Use of trimming and leftovers 2. 4 Identification and use of equipment Slide 16

2: Prepare and store meat 2. 1 Prepare and portion meat cuts, including offal and fancy meats, to enterprise requirements: � Cleaning � Cutting � Portion size � Service requirements. Slide 17

2: Prepare and store meat 2. 2 Minimise wastage through preparation and storage: � Staff skill levels � Storage capacity � Order quantities required. Slide 18

2: Prepare and store meat 2. 3 Use of trimming and leftovers: � Menu Variety � Staff skill levels � Storage capacity. Slide 19

2: Prepare and store meat 2. 4 Identification and use of equipment: � Meat knives � Mincers � Food processors � Coolroom � Vacuum packing machine � Freezer. Slide 20

3: Cook hold and present meat 3. 1 Select appropriate cooking method of the meat type, including offal 3. 2 Prepare and cook following a standard recipe within a commercial environment 3. 3 Hold prepared products as required prior to presenting 3. 4 Present meats and offal dishes 3. 5 Prepare garnishes, sauce and accompaniments for meat dishes, including offal Slide 21

3: Cook hold and present meat 3. 1 Select appropriate cooking method of the meat type, including offal: � Poach � Grill � Roast � Deep fry � Fry. Slide 22

3: Cook hold and present meat 3. 2 Prepare and cook following a standard recipe within a commercial environment: � Select a recipe � Read and understand requirements � Collect ingredients � Prepare ingredients � Cook the dish to enterprise requirements. Slide 23

3: Cook hold and present meat 3. 3 Hold prepared products as required prior to presenting: � Keep food hot � Above 60 degrees � Was the meat grilled � When is it required to be served � Is it a braise that can be held in bain-marie. 24

3: Cook hold and present meat 3. 4 Present meats and offal dishes : Present the dish you have cooked Slide 25

3: Cook hold and present meat 3. 5 Prepare garnishes, sauce and accompaniments for meat dishes, including offal: � Fresh � Edible � Compliment the dish � Add colour and contrast. Slide 26

4: Store meat and offal 1. Store fresh and/or vacuum packed items correctly 2. Thaw frozen meat and offal correctly 3. Store meat and offal in correct containers 4. Label meat and offal correctly 5. Ensure correct conditions are maintained for freshness and quality Slide 27

4: Store meat and offal 4. 1 Fresh and/or vacuum packed items are stored correctly: � Controlled environment � Chilled, less than 4°C � Protected from outside contamination � Covered or wrapped � Labelled � Dated. Slide 28

4: Store meat and offal 4. 2 Prepare and maintain correct thawing of meat and offal: � Controlled environment � Coolroom � Single layer in trays � To capture liquids � Separate containers. Slide 29

4: Store meat and offal 4. 3 Meat and offal is appropriately stored in correct containers: � Food grade containers � Impervious to liquids � Stainless steel or plastic � In GOOD condition. Slide 30

4: Store meat and offal 4. 4 Meat and offal is correctly labeled: � Date of manufacture � Name of product � Use by date � Name of person who Manufactured. Slide 31

4: Store meat and offal 4. 5 Ensure correct conditions are maintained for freshness and quality: � Controlled environment � Chilled � Below 4°C � Frozen for storage of more than 3 days � Below -18°C � Wrapped or packaged, to protect from outside contamination. Slide 32

Congratulations! You’ve completed ‘Identify and prepare various meats’ unit Slide 33