In order to keep the stuffing inside and moist the meat is tied up This is

In order to keep the stuffing inside and moist the

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cavity formed by the removal of the bone. In order to keep the stuffing inside and moist, the meat is tied up. This is referred to as tying or trussing and there is a number of methods that can be used. Watch the videos to see how it isdone.Mincingall offcuts and trimmings can be minced and then used for menu items such as sausages, hamburgers, rissoles and farces for second class cuts, e.g. stuffed lamb shoulder.Marinating Instant and soaking Application and Uses-Marinades are also used to impart flavour to food. It is important to select a marinade that complements the flavours of your food. It is important to note that salty marinades are usually of the soaking variety. This is due to the fact that salt is hygroscopic, which means it attracts water. When used in marinades, it draws the moisture out of the food. Instant Marinade Soaking Marinade Assessment Coversheet-V2018.1-100818 © Canterbury Technical Institute - 2018| Page 11 of 12
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Canterbury Technical Institute 20. What are the advantages of aging meat in vacuum sealed packaging? safely? What are the ideal temperatures for storage? How are frozen items defrosted safety?21. What are the general considerations for suitable sauces and accompaniments for meat dishes?Consider the origin of the dish and its texture, flavor and colour. Strongly flavoured Brussels sprouts can be served with 22. What are the nutritional benefits of meat and game meat in a healthy diet? What would you need to consider toprovide nutritional balance of dishes? Assessment Coversheet-V2018.1-100818 © Canterbury Technical Institute - 2018| Page 12 of 12
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