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Reference: prepare meat dishes. P349.List 6 measures which help to ensure correct hygiene standards when Handling and meat What would this need to include when thawing meat?Hygiene RequirementsPrepare meat in one designated area of the kitchen. Ensure that all workbenches, trays and storage containers are clean and sanitised. Clean and sanitise your knives and boards before commencing work as they can contaminated with bacteria from raw food.Prevent cross-contamination during preparation and storage. If hands and utensils not carefully washed and are then used to prepare cooked food, the cooked food can become contaminated from the raw food. dripping of liquid from raw by storing food in clean, non-toxic washable containers or cover with foil or plastic, clearly labelled. If it is not possible to store raw meats separately, store on lower shelves below cooked foods.Use colour coded boards for prepared and finished products never cut cooked
Unit Name: SITHCCC014Unit Code: Prepare meat dishesWritten Testitems and on boards that have been used previously for the cutting of raw unless the board has been properly washed in between tasks.Ensure storage temperatures below 40C for raw meat and holding temperatures above 70 for cooked meat to be served.Minced meat should be processed on the same day it is purchased and shouldalways be cooked through. The increased surface area means mince goes off much more quickly.Reference: prepare meat dishes. P2610. List 3 advantages of having offal and second class cuts on the menu:AdvantagesFancy meat is healthy, rich in trace elements and high in protein.Fancy meat are reasonably priced and make a profitable addition to the menu.Fancy meat are popular with adventurous diner .Reference: prepare meat dishes. P4811. List 3 restaurant cuts which can be obtained from a leg primalRestaurant CutTopside/cushion/insiderSilverside/outsiderRump/chumpReference: prepare meat dishes. P3412. Provide 2 reasons why you should not stew beef topside.
Unit Name: SITHCCC014Unit Code: Prepare meat dishesWritten Test13. What are the suitable temperature ranges for roasting eg, a Striploin? What arethe reasons and how do the different temperatures affect the product? What needsto be considered when carving roasted meats for service?Temperature Range:100-180 degree Celsius14. You have boned a leg of lamb and will utilise the meat for lamb schnitzel and roast lamb. Which primals would you use for either menu dish? Why have you made these choices? Primals usedReasonLamb SchnitzelRoast Lamb15. Explain the applications and uses of the following Equipment and Utensils and provide one applied example for each. What are the WHS and hygiene procedures which must be followed for assembly, and for safe use?