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Written Assessment SITHCCC014 Prepare meat dishes Student Name Student Number Date
SITHCCC014Prepare meat dishes Version 1.2 August2017© Training Resource Solutions Pty Ltd2 Instructions to the student: Complete ALL questions of the written assessment as per instructed by your trainer/assessor. Ensure you read the question carefully. If you have difficulty answering the question, you must at least make an attemptto answer it. Q1. Which method of cookery would be suitable for cooking the following cuts of meat? Cooking methods
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Selectmeats Q2. Name the two quarters a side of beef is broken up into:
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Q3. Name two Primal beef cuts:
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Q4. Name two Secondary / Restaurant beef cuts:
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Q5. What are ‘AUSMEAT’ specifications? _ _
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Q6. Give two elements of ‘AUSMEAT’ specifications for lamb: Sex of lambFat score__ _
oAgeingmeat Q7. What are the two methods commonly used toage meat?
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Q8. Briefly explain each one: Method 1 Wet ageing.-Meat is aged in vacuum bags under carefully controlled refrigerated conditions. Because the packaging retains moisture,wet aging results in increased juiciness and tenderness._ ____________________Method 2 Dry ageing is much more expensive and takes longer than wet aging. Meat which is dry aged is stored in a very clean, temperature and humidity controlled cooler for a period of fourteen to eighty days._ ____________________Q9. How can fat colour vary between Grass fed beef and Grain fed beef?_ _ _ _ _ _ _ _
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