100%(13)13 out of 13 people found this document helpful
This preview shows page 16 - 19 out of 21 pages.
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.SSafety and Hygiene requirements:Hygiene is crucial, so make sure you keep the work areas very clean and tidy. Keep utensils separate from eachother and makes sure you do not cross-contaminate your items.For example if you are boning out a primal andthen 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 CutCookery MethodMenu DishesNeckNeck medallionGrill or braiseGrilled pork neck, roasted pork neck, szegediner goulash, pork ragout, char sui porkShoulderDiced or mincedStew, deep-fry or grillBoiled pickled pork, sweet and sour porkHockshank/knuckleBoil, braise, stew, roastRoasted pork knuckle, smoked pork hock, pork hock in Chinese master stockLegSchnitzel, escalope, steakRoast, pan-fry, grillRoast pork with apple sauce, porkschnitzel, scaloppini with ParmesanLoinRack, cutlet, medallion, steakGrill, pan-fry, roastPork rack with Panzanella, pork cutlet with capsicum stuffing, pork medallion with pesto, grilled pork cutlet with baked appleBellySpare ribs, American spare ribs, rolledSlow roast, braise, grill, bbqAmerican spare ribs in honey, slow cooked pork belly in soy marinade, five spice pork spare ribsTenderloinFillet, medallionsGrill, bbq, roast, bakePork piccata Milanese, pork fillet Normandy, pork with prunes andport glazed applesTrimmingsDiced, stir-fry, minceRoast, braise, stir-fry, pan fryMeatloaf with mushroom sauce, boudin in crepinette, steamed pork bunsSFutura Group SIT Version 1.0
19.Provide a description for each of the following preparation and portioning techniques: