Equipment and Utensils Explanation for use Applied Example Butcher Knife sliced

Equipment and utensils explanation for use applied

This preview shows page 5 - 8 out of 9 pages.

Equipment and Utensils Explanation for use Applied Example Butcher Knife sliced meat. Boning Knife boning beef Meat Hook Hang roast chicken Larding Needles It is used for piercing meat and drawing a narrow strip of chilled fat into and through the meat Sharpening Stone Sharpening stones, water sharpening knives
Image of page 5
Unit Name: SITHCCC014 Unit Code: Prepare meat dishes Written Test stones or whetstones are used to sharpen the edges of steel tools and implements through grinding and honing. Sharpening Steel A honing steel, sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to realign blade edges. sharpening knives Bowl Chopper chop meats Meat Thermometer a thermometer used to measure the internal temperature of meat . Measure the roast chicken temperature Butcher's String a thin food-grade string that is used to truss or tie joints of meat to prevent them falling apart while being cooked. Tie chicken for roasting Meat Bat Used 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 machinery Be careful when using machinery with moving parts-you could be severely injured.
Image of page 6
Unit Name: SITHCCC014 Unit Code: Prepare meat dishes Written Test Always remain aware of the possible dangers. Always use pushers or guards that 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 p25 16. 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 Method Menu Dishes Neck Grill Grilled pork neck Shoulder deep fry sweet and sour pork Leg Roast, Roast pork with apple sauce Loin grill grilled pork cutlet with baked apple Belly Slow roast, American spare ribs in honey, Tenderloin Grill, roast, bake pork fillet Normandy Trimmings Roast, Meatloaf with mushroom sauce Reference: prepare meat dishes. P37 17. Explain the following preparation and portioning techniques: Landing Larding 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. Tenderizing tough 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.
Image of page 7
Image of page 8

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture