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
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.
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?
