83%(71)59 out of 71 people found this document helpful
This preview shows page 1 - 4 out of 8 pages.
Unit Name: SITHCCC014Unit Code: Prepare meat dishes Written TestAssessment 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 requirementsConsideration to prevent wastage2. 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 LambBright red meat Whitewhite,firm fat covering Fine grainReference: prepare meat dishes. P384. List 4 restaurant cuts from a whole lamb loin. Restaurant CutsLoin Chop Rib loin, mid loin
Unit Name: SITHCCC014Unit Code: Prepare meat dishes Written TesttenderloinReference: prepare meat dishes. P385. List fancy meats and select a suitable menu dish with the appropriate cookery method 6 for each.Fancy meat/offalMethod of CookeryMenu DishcheekstewAsian style dishesEars friedJulienne in saladsheadboiledEn tortueheartbraisedBraised in winehocksroastSlow roastsweetbreadbraisedBraised in beurre blancReference:Reference: prepare meat dishes. P496.Using the veal cuts provided below, select a suitable menu dish and an appropriate cookery method for each. CutMenu DishMethod of CookeryTopsideVeal schnitzelPan-fryingOsso buccoOsso buco in tomatoBraising, slow roastingSilversideRoasted silversideroastingShoulderStuffed veal shoulderStewing, braising, roasting for whole jointReference: prepare meat dishes. P407. List 4 primal cuts which can be obtained from a leg of beef (butt)Primal CutRump/chumpTopside/cushion/insideSliver side/outsideRound/ knuckleReference: prepare meat dishes. P33-348. Why is the silverside tougher than the topside? ReasonOutside 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.
Unit Name: SITHCCC014Unit Code: Prepare meat dishes Written TestReference: prepare meat dishes. P349.List 6 measures which help to ensure correct hygiene standards when Handling and meat What would this need to include when thawing meat?