sukhbir020304 List at least three food safety issues which you must consider when…List at least three food safety issues which you must consider when handling meat. Describe how you would reduce each risk.
Risk
Strategy for reducing risk
2. Describe three indicators which you would use to select meat which is fresh.
3. Describe three indicators of quality which you would use to select meat.
4. List three signs that meat has spoiled.
5. List at least three requirements for the safe storage of meat. At least one requirement must be the correct temperature range to store meat at.
6. List at least two requirements for storing meat to optimise its shelf life.
7. Explain the uses of the following equipment and give an example of its use.
Equipment
Use
Example
Butcher’s Knife
Boning Knife
Meat Hook
Larding Needles
Sharpening Stone
8. Describe four mise en place tasks related to meat which you can complete without affecting the quality of the dish.
9. Define the following, meat related, culinary terms:
Culinary term
Definition
Ageing
Barding
De-boning
Frenching
Larding
Marinating
Mincing
Portioning
Rolling
Skewering
Tenderising
Tying
10. Describe three cookery methods commonly used when preparing meat dishes. Include a description of how each method is used.
11. Locate at least two stock date codes and two rotation labels on meat in your training kitchen’s stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:
? when the item was delivered
? when the item was packed/prepared
? when the item is due for disposal
? how many days the item has left before it reaches its expiry date
? what the stock rotation details are for the item.
? What the storage temperature requirements are for the item.
12. Briefly describe why there is a meat classification system in Australia.
13. Using the Handbook of Australian Meat Reference what is the code for a lamb rack?
14. Describe the differences between primary, secondary and portioned cuts of meat.
15. List two things that you could use meat by-products and off cuts for to reduce wastage and maximise profitability.
16. List and describe four primary cuts.
Meat cut
Description and uses
17. List and describe four secondary or portioned cuts.
Meat cut
Description and uses
18. Briefly describe the fat content differences in meat products.
19. Complete the table with the different cooking preferences.
Meat preference
Description
Temperature
Blue
Rare
Medium rare
Medium
Medium Well
Well done
20. List two things that need to be considered when plating to ensure consumer satisfaction and ease of service.
Document Name:
Student Assessment Tasks- SITHCCC036
01th Oct 2021
Document No:
Gills College Australia – SITHCCC029
Version No:
1.0
10th Feb 2023
© Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G
??
21. Complete the following table for two classical and two contemporary meat dishes.
Classical meat dish
Taste and texture
Nutritional value
Historical and cultural origin
1
2
Contemporary meat dish
Taste and texture
Nutritional value
Historical and cultural origin
1
2
BusinessBusiness – Other
