For paupiettes schnitzels and other cuts to give

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

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

19. Provide a description for each of the following preparation and portioning techniques: