SITHCCC014-2.docx - SITHCCC014-Prepare meat dishes-Assessments-2 1.You arrive at work for your shift List 4 ways how you could establish the mise en

SITHCCC014-2.docx - SITHCCC014-Prepare meat...

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SITHCCC014-Prepare meat dishes-Assessments-2 1.You arrive 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 What is weekly product requirement Storage capabilities will play a role and product can be ordered vacuum packed to minimize waste. Any frozen product can be stored as back up and thawed overnight in the cool room. Ordering product more regularly may cost a bit more but money are not tyinged up with stock that may take a few months to shift. Using the correct equipment will reduce wastage. During preparation ingredients it is important to consider any trimmings or offcuts and how they could be utilized in other recipes or sections of the kitchen. How much storage does the mise en place have Should the mise en place order whole carcasses, primal cuts or portion cut meats or a combination thereof How often can the mise en place get supplies to fulfil needs References: Page 24 of The textbook <PREPARE MEAT DISHES> viewed on 13 July 2018. 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? Key steps Correct weighing of ingredients is essential. Take trimming and other preparation loss into account. Running back to the stores for more product is a waste of time and money. Prepare the ingredients into the correct 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. A common task is to slice primal into restaurant cuts, which involves slicing larger pieces of meat such as a striploin into the size that will be placed on the customer’s dish. During preparation it is important to consider any trimmings or offcuts and how they could be utilized in other recipes or sections of the kitchen. 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 and the intended use. Other details can be added. References: Page 8 of The textbook <PREPARE MEAT DISHES> viewed on 13 July 2018. 3. List 3 quality points for lamb. Responds: -bright red meat -white, firm fat covering 1
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SITHCCC014-Prepare meat dishes-Assessments-2 -fine grain References: Page 38 of The textbook < PREPARE MEAT DISHES > viewed on 13 July 2018. 4.list 4 restaurant cuts from a whole lamb loin. Responds: Rib loin, mid loin, lion chop, tenderloin References: Page 38 of The textbook < PREPARE MEAT DISHES > viewed on 13 July 2018. 5.list 6 fancy meats and select a suitable menu dish with the appropriate cookery method for each.
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