What are the meat classifications

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Reference no: EM133238509

1. In your procedure you will need to develop a recipe card taking into account include:

a. Instructions regarding selecting and calculating the ingredients required. (select one of the given recipes with required "serving size" as an example)

b. Instructions regarding selecting, preparing and using equipment safely.

c. Information regarding portioning and preparing the ingredients (including thawing meat).

d. Detailed instructions on cooking the dish, and instructions for presenting and storing the dish.

e. Instructions on the clean-up process and disposal of waste.

f. Information on minimising waste and reusable by-products throughout the process.

2. Terminology quiz - Define each of the following terms:

Aging

Barding

Boning

Braising

Cutting

Dry heat

Larding

Marinating

Mincing

Mirepoix

Moist heat

Roast

Rolling

Saute

Sear

Simmer

Tenderising

Trimming

Trussing and tying

3. Briefly list two classical and two contemporary meat dishes.

4. Outline at least three basic cuts of meat.

5. Describe five styles of cooking meat.

6. What is contained on a stock date code and rotation labels?

7. What are the meat classifications?

8. What are meat products and meat dishes characterised by?

9. Outline the historical and cultural origins of three meat dishes.

10. How would you care for and maintain your knives?

11. Research and list three items used in a kitchen and provide explanation for each

12. According to those 3 items selected from question 11, outline the safe operation procedures for each.

13. What are the mise en place requirements for when preparing meat dishes?

14. Discuss the appropriate environmental conditions for storing meat and meat products.

Reference no: EM133238509

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