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The outer covering of fat should be thin but the

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The outer covering of fat should be thin but the kidneyshould be well-covered with fatPorkThe flesh should be light pink in colour and finely grained.The skin should be thin, smooth and dry and the fat shouldnot be excessive in proportion to the fleshOffalIn general should be bought as fresh as possible and in allcases they should be devoid of any unpleasant odour,discolouration or stickinessFruit andVegetablesFirmBright colourFree of bruisesFree of insect damage
Learner GuideSITHCCC005 Prepare Dishes Using Basic Methods of Cookery21Factors Contributing to ToughnessThink About Animal BehaviourFor grazing animals, such as sheep and cattle, the front part of the animal is doing a lotof work, with the head moving up and down and pulling on feed.The back legs of the animal do less work, so the hindquarter are more tender than theforequarter The back muscles are not used as much as the legs, so they are muchmore tender, with the fillet being the most tender part. The tail, is quite toughOther factors contributing to toughness are age, diet, sex and species:Older animals are tougher than young animals, e.g. mutton is tougher than lambMilk-fed animals are more tender than grain-fed animalsMale animals tend to be more muscular and active than female animals andtherefore are generally tougherFeathered game species are tougher than domesticated poultry because theyare much more activePoultry is quite young when slaughtered and thus does not get very tough. The legs domost of the work, so they are tougher and more intensely flavoured than the breast,which does very little work and remains tender. Game birds are generally leanerbecause they are more active and birds of flight have tougher breast meat than birdssuch as chickens which do not regularly fly.Understanding primal cuts will help you select an appropriate cookery method.Dry Heat Methods- such as grilling and roasting are appropriate for tender cutsMoist Heat Methods -such as stewing and braising are appropriate for tougher cuts.The reason for this is due to the tendons in the meat, which are made of a proteincalled collagen. Moist heat cookery methods slowly break down the tendons andconvert them into gelatine. This adds flavour to the sauce and makes the meat moistand tender. If you were to use a dry heat cookery method, the collagen would not breakdown quickly enough, meaning that the meat would remain stringy and tough and youwould also lose the flavour that would go otherwise into the sauce.Some items, such as goose and beef brisket, are initially cooked with a moist heatcookery method to tenderise it and finished with a dry heat cookery method such asroasting or barbecuing. Baking soda, acid and papain, an enzyme obtained from

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