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Equipment and UtensilsExplanation for useApplied ExampleButcher Knifesliced meat.Boning Knifeboning beef Meat HookHang roast chickenLarding NeedlesIt is used for piercingmeatand drawing a narrow strip of chilled fat into and through themeatSharpening StoneSharpening stones, water sharpening knives
Unit Name: SITHCCC014Unit Code: Prepare meat dishesWritten Teststones or whetstones are used to sharpen the edges of steel tools and implements through grinding and honing.Sharpening SteelA honing steel, sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rodof steel, ceramic or diamond coated steel used to realign blade edges.sharpening knivesBowl Chopperchop meatsMeat Thermometerathermometerused to measure the internal temperature ofmeat.Measure the roast chicken temperature Butcher's Stringa thin food-grade string that is used to truss or tie joints ofmeatto prevent them falling apart while being cooked.Tie chicken for roastingMeat BatUsed to bat out meat, where more vigorous batting and tenderising is required.Bat chicken breast Safety Aspect(WHS)Ensure that the electricity is switched off and disconnected when cleaning,assembling or disassembling machineryBe careful when using machinery with moving parts-you could be severely injured.
Unit Name: SITHCCC014Unit Code: Prepare meat dishesWritten TestAlways remain aware of the possible dangers. Always use pushers or guardsthat come with equipment such as slicers,mandolins,food processors and juicers-it is a legal requirement to use these during operation.Before using equipment ,check the equipment clean or not.Reference:use food preparation equipment p2516. Complete the following table for examples of restaurant cuts from pork with a suitable method of cookery applied for a menu dish for each cut:Primal Cut(pork)Cookery MethodMenu DishesNeckGrill Grilled pork neckShoulderdeep fry sweet and sour pork LegRoast, Roast pork with apple sauce Loingrillgrilled pork cutlet with baked appleBellySlow roast,American spare ribs in honey, TenderloinGrill, roast, bakepork fillet Normandy TrimmingsRoast,Meatloaf with mushroom sauce Reference: prepare meat dishes. P3717. Explain the following preparation and portioning techniques:LandingLarding and Barding The term larding refers to inserting thin strips of raw, unprocessed bacon back fat, also known as lardons or green bacon, through the muscle tissue of meat. For this purpose the bacon fat is cut into strips of varying length with a diameter of ~5mm, depending on the size of the cut. The strips are inserted or attached to a larding needle and pushed through the meat in order to achieve a nice presentation when the cooked meat is cut.Tenderizingtough meat can be tenderised to make it more tender or to speed up the cooking process. Tenderising can be done physically, e.g. flattening a schnitzel with a mallet, or enzymatically, e.g. marinating tough cuts in paw-paw.