Describe three indicators which you would use to select meat

Assignment Help Management Theories

Reference no: EM133480590

Question 1. List at least three food safety issues which you must consider when handling meat. Describe how you would reduce each risk.

Question 2. Describe three indicators which you would use to select meat which is fresh.

Question 3. Describe three indicators of quality which you would use to select meat.

Question 4. List three signs that meat has spoiled.

Question 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.

Question 6. List at least two requirements for storing meat to optimise its shelf life.

Question 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

Question 8. Describe four mise en place tasks related to meat which you can complete without affecting the quality of the dish.

Question 9. Define the following, meat related, culinary terms:
Culinary term

Definition

Ageing

Barding

De-boning

Frenching

Larding

Marinating

Mincing

Portioning

Rolling

Skewering

Tenderising

Tying

Question 10. Describe three cookery methods commonly used when preparing meat dishes. Include a description of how each method is used.

Question 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.

Question 12. Briefly describe why there is a meat classification system in Australia.

Question 13. Using the Handbook of Australian Meat Reference what is the code for a lamb rack?

Question 14. Describe the differences between primary, secondary and portioned cuts of meat.

Question 15. List two things that you could use meat by-products and off cuts for to reduce wastage and maximise profitability.

Question 16. List and describe four primary cuts.
Meat cut

Question 17. List and describe four secondary or portioned cuts.
Meat cut

Question 18. Briefly describe the fat content differences in meat products.

Question 19. Complete the table with the different cooking preferences.
Meat preference

Description

Temperature

Blue

Rare

Medium rare

Medium

Medium Well

Well done

Question 20. List two things that need to be considered when plating to ensure consumer satisfaction and ease of service.

Question ??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

Reference no: EM133480590

Questions Cloud

Marketing communications of promotion strategy : What is the Integrated Marketing Communications of promotion strategy of Waverley Mills?

What are the necessary skills for solid observation : What are the necessary skills for solid observation? Share a time when you used or saw observation be used as a valuable tool in teaching.

Which aspect of 4E framework is aimed at action : Which aspect of the 4E framework is aimed at action, the potential for a relationship, and possibly even loyalty and commitment?

Explain nursing informatics and highlight the role : Define and explain nursing informatics and highlight the role of a nurse leader as a knowledge worker. Include one slide that visually represents the role

Describe three indicators which you would use to select meat : Describe three indicators which you would use to select meat which is fresh and List three signs that meat has spoiled

Where do nurses learn to advocate for themselves : Where do nurses learn to advocate for themselves? Is this something nurses should be teaching their students?

Reflect on your experiences as a nurse and on information : Reflect on your experiences as a nurse and on the information provided in this week's Learning Resources on diversity issues in health assessments.

Implementing different revenue management tools : Identify three sports teams that are implementing different revenue management tools.

Review lies-damned lies and statistics : What is the difference between clinical and statistical significance and why are both important to the patient improvement outcomes of your project?

User Account

All Pages