SITHCCC014 Prepare meat dishes Written Test.docx - Unit Name SITHCCC014 Unit Code Prepare meat dishes Written Test Assessment 1 Your task You required

SITHCCC014 Prepare meat dishes Written Test.docx - Unit...

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Unit Name: SITHCCC014 Unit Code: Prepare meat dishes Written Test Assessment 1 Your task: You required to complete all questions and tasks for this assignment. All tasks and are online unit. The information are based on the theory content and recipes contained in your work. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. 1.You at work for your shift. List 4 ways how you could establish the mise en place requirements for service. What would you need to consider to prevent wastage? Method used to identify mise en place requirements Consideration to prevent wastage 2. Explain the general key steps for preparing ingredients for mise en place and the production of meat dishes. Which provisions for correct storage of usable trimmings and offcuts would this require ? 1. 3. List 3 quality points for lamb. Quality Points for Lamb Bright red meat White white,firm fat covering Fine grain Reference: prepare meat dishes. P38 4. List 4 restaurant cuts from a whole lamb loin. Restaurant Cuts Loin Chop Rib loin, mid loin
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Unit Name: SITHCCC014 Unit Code: Prepare meat dishes Written Test tenderloin Reference: prepare meat dishes. P38 5. List fancy meats and select a suitable menu dish with the appropriate cookery method 6 for each. Fancy meat/offal Method of Cookery Menu Dish cheek stew Asian style dishes Ears fried Julienne in salads head boiled En tortue heart braised Braised in wine hocks roast Slow roast sweetbread braised Braised in beurre blanc Reference: Reference: prepare meat dishes. P49 6.Using the veal cuts provided below, select a suitable menu dish and an appropriate cookery method for each. Cut Menu Dish Method of Cookery Topside Veal schnitzel Pan-frying Osso bucco Osso buco in tomato Braising, slow roasting Silverside Roasted silverside roasting Shoulder Stuffed veal shoulder Stewing, braising, roasting for whole joint Reference: prepare meat dishes. P40 7. List 4 primal cuts which can be obtained from a leg of beef (butt) Primal Cut Rump/chump Topside/cushion/inside Sliver side/outside Round/ knuckle Reference: prepare meat dishes. P33-34 8. Why is the silverside tougher than the topside? Reason Outside muscle is toughter than inside muscle. Topside is on the inside of leg thus making it fairly tender. Silverside is on the outside of the leg thus making it fairly tonght.
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Unit Name: SITHCCC014 Unit Code: Prepare meat dishes Written Test Reference: prepare meat dishes. P34 9.List 6 measures which help to ensure correct hygiene standards when Handling and meat What would this need to include when thawing meat?
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