Reference no: EM132920518

Question 1. What are the nutritional benefits of meat? Which aspects need to be considered to provide for balanced and healthy meal options?

Question 2. List 3 provisions to determine and organise the required ingredients to prepare mise en place for meat dishes?

Question 3. How may the following factors affect the selection of ingredients when preparing dishes?

Seasonality -
Price -
Infrastructure -
Equipment available -
Quality standards -
Service requirements -
Stock rotation principles -

Question 4. How do the following factors affect the choice of equipment for the preparation of meat dishes?

Safety -
Appropriateness -
Ease of use -
Reducing wastage -

Question 5. List 5 common Work Health and Safety and Hygiene requirements which must be followed when using equipment?

Question 6. Explain the general key steps for preparing ingredients for mise en place and the production of meat dishes. Which provisions for usable trimmings and offcuts would this require?

Question 7. Which aspects relating to the quality and use of meat do you need to consider when selecting meat?

Question 8. How does muscle usage of an animal impact on meat quality?

Question 9. How do age, diet, sex and species impact on meat quality?

Question 10. What are the 2 major feed types used for cattle in Australia? How do these differ?

Question 11. How do pH levels in meat affect meat quality? What are the ideal pH levels for ageing meat?

Question 12. What is involved in the ageing process of meat? Which aspects must be considered to prevent adverse effects on meat quality?

Question 13. What is tender stretching? How does it impact on eating quality of meat?

Question 14. What are the advantages of ageing meat in vacuum sealed packaging? What are the ideal temperatures?

Question 15. What are the main characteristics that are important when determining quality of primals?