Reference prepare meat dishes P34 9List 6 measures which help to ensure correct

Reference prepare meat dishes p34 9list 6 measures

This preview shows page 3 - 6 out of 9 pages.

Reference: prepare meat dishes. P34 9.List 6 measures which help to ensure correct hygiene standards when Handling and meat What would this need to include when thawing meat? Hygiene Requirements Prepare 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
Image of page 3
Unit Name: SITHCCC014 Unit Code: Prepare meat dishes Written Test items 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 should always be cooked through. The increased surface area means mince goes off much more quickly. Reference: prepare meat dishes. P26 10. List 3 advantages of having offal and second class cuts on the menu: Advantages Fancy 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. P48 11. List 3 restaurant cuts which can be obtained from a leg primal Restaurant Cut Topside/cushion/insider Silverside/outsider Rump/chump Reference: prepare meat dishes. P34 12. Provide 2 reasons why you should not stew beef topside.
Image of page 4
Unit Name: SITHCCC014 Unit Code: Prepare meat dishes Written Test 13. What are the suitable temperature ranges for roasting eg, a Striploin? What are the reasons and how do the different temperatures affect the product? What needs to be considered when carving roasted meats for service? Temperature Range:100-180 degree Celsius 14. 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 used Reason Lamb Schnitzel Roast Lamb 15. 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?
Image of page 5
Image of page 6

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture