for paupiettes schnitzels and other cuts to give uniform thickness This

For paupiettes schnitzels and other cuts to give

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for paupiettes, schnitzels and other cuts to give uniform thickness. This promotes even cooking. It is best to place the meat between plastic wrap as this will keep the fibers together. Use minimal force as the weight of the bat will do the job. S Safety and Hygiene requirements: Hygiene is crucial, so make sure you keep the work areas very clean and tidy. Keep utensils separate from each other and makes sure you do not cross-contaminate your items.For example if you are boning out a primal and then change to working on a cooked dish, you must clean and sanitise surfaces and equipment in between! Otherwise bacteria and dirt that may have been on the raw ingredients will be transferred to the cooked dish. Futura Group SIT Version 1.0
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18.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) Restaurant Cut Cookery Method Menu Dishes Neck Neck medallion Grill or braise Grilled pork neck, roasted pork neck, szegediner goulash, pork ragout, char sui pork Shoulder Diced or minced Stew, deep-fry or grill Boiled pickled pork, sweet and sour pork Hock shank/knuckle Boil, braise, stew, roast Roasted pork knuckle, smoked pork hock, pork hock in Chinese master stock Leg Schnitzel, escalope, steak Roast, pan-fry, grill Roast pork with apple sauce, pork schnitzel, scaloppini with Parmesan Loin Rack, cutlet, medallion, steak Grill, pan-fry, roast Pork rack with Panzanella, pork cutlet with capsicum stuffing, pork medallion with pesto, grilled pork cutlet with baked apple Belly Spare ribs, American spare ribs, rolled Slow roast, braise, grill, bbq American spare ribs in honey, slow cooked pork belly in soy marinade, five spice pork spare ribs Tenderloin Fillet, medallions Grill, bbq, roast, bake Pork piccata Milanese, pork fillet Normandy, pork with prunes and port glazed apples Trimmings Diced, stir-fry, mince Roast, braise, stir-fry, pan fry Meatloaf with mushroom sauce, boudin in crepinette, steamed pork buns S Futura Group SIT Version 1.0
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19.Provide a description for each of the following preparation and portioning techniques:
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