References and resources
© Regency institute of TAFE, 1989, Meat butchery and Cookery, Regency publishing © Graham Dodgshun, Michel Peters, 2004, Cookery for the Hospitality Industry, 5th Edition, Cambridge University Press © Futura Training ™ 2007, Select, prepare and cook meat H.L. Cracknell, R.J. Kaufmann, 1999, Third Edition Practical professional Cookery, MacMillan © Ford, Zelman, Hunter, Tinton, Carey, Walpole, Rippington; 2010. Professional chef1st Edition, Cengage learning Australia Pty. Ltd © McLean, Sartori, Walsh, Walsh; The professional cook’s book, Commercial cookery, Tertiary press 2004
Produce meat dishes Learner Guide © The Gordon, 2014 All requests and enquiries regarding use and availability should be directed to: Hospitality, Tourism, Events & Cookery The Gordon Private Bag 1 Geelong Mail Centre VIC 3221 Ph: 5225 0730
File name: Produce meat dishes workbook.docx
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Contents What is this unit about................................................................................................................5 Pre-requisite units.......................................................................................................................5 Competency based learning.......................................................................................................5 How is this unit structured.........................................................................................................5 What will you learn....................................................................................................................6
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What is this unit about? This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment and cookery methods.
Pre-Requisite units This unit must be assessed after the following prerequisite unit: SITXFSA101 – Use hygienic practices for food safety
Competency Based learning Competency based learning in not only about gaining knowledge but also about being able to put what you know into practice – to perform a task or demonstrate a skill. Assessment will be on your ability to demonstrate your competency (skill in relation to the performance criteria). You will need to show that you: • •
Can do all the things listed under performance criteria. Could do them, if you were out in the workplace.
How is this unit structured? Each unit is made up of Elements and Performance Criteria. Elements: These briefly state the skills and knowledge you will have developed by the time you finish the unit. You must successfully complete all the elements in order to satisfactorily complete the unit. In this unit there are four elements. Performance criteria: There are a number of performance criteria for each element. These explain what you need to demonstrate to be assessed as competent. This unit has been set out in logical work/study sequence with reference to other materials needed to complete the unit.
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What you will learn Outlined below are the elements and performance criteria for this unit. You need to read these through when you start, so that you know what you are aiming for. It is a good idea to refer back to these as you work through the workbook so you can keep a check on you progress. You can use this information to prepare you for assessment.
Element
Performance criteria
Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Select ingredients.
2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Cook meat dishes.
5. Present meat dishes.
1.1 Confirm food production requirements from food preparation list and standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3 Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 2.1 Select knives and other equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions. 3.1 Thaw frozen meats safely. 3.2 Sort and assemble ingredients according food production sequencing. 3.3 Weigh and measure ingredients and create portions according to recipe. 3.4 Use meat preparation techniques according to recipe requirements. 3.5 Minimise waste and store reusable by-products. 4.1 Select and use meat cookery methods. 4.2 Prepare marinades and meat accompaniments as required. 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility. 5.1 Portion and serve meats according to recipe requirements. 5.2 Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 5.3 Add sauces and garnishes according to standard recipes. 5.4 Visually evaluate dishes and adjust presentation as required. 5.5 Store dishes in appropriate environmental conditions.
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Employability Skills Summary SIT30813 Certificate III in Commercial Cookery The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill
Industry/enterprise requirements for this qualification include:
Communication
Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.
Teamwork
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.
Problem solving
Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.
Initiative and enterprise
Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.
Planning and organising
Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.
Self-management
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through selfdirection and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.
Learning
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues.
Technology
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.
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industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
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SIT31013 - Certificate III in Catering Operations Employability Skill
Industry/enterprise requirements for this qualification include:
Communicatio n
Interpreting food preparation lists and discussing with colleagues and supervisors to determine the operational requirements of the food production period; interpreting verbal and written information about recipes, food items and customer requirements to ensure quality products; negotiating acceptable solutions to operational problems in the kitchen and customer feedback.
Initiative and enterprise
Identifying and suggesting ways to improve kitchen operations and service efficiency; generating and suggesting ideas for new or improved recipes and food items.
Learning
Knowing own product knowledge and cooking skill strengths and weaknesses, being aware of opportunities to learn and participating in cooking professional development activities; seeking and sharing information with colleagues on new food trends, products, services and suppliers; coaching others in job skills.
Planning and organising
Collecting, analysing and organising food preparation lists, recipes, and procedural information to efficiently plan the production of food items; collecting and analysing information to meet the specific needs of the customer group; setting timelines, organising own work flow to produce food items to meet operational, customer requirements and service standards of the business; adjusting timelines and pacing food production throughout the food production period to meet changing operational requirements.
Problemsolving
Anticipating problems that may arise with kitchen operational and service activities; mitigating problems by planning kitchen operational activities; identifying and clarifying the extent of problems; taking responsibility for solving operational and service issues; referring high-level problems to supervisors and participating in the solution; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen.
Selfmanagement
Understanding and following policies and procedures for legal compliance; organising own work priorities for the food production period; taking responsibility for own job role in servicing the customer and for resolving operational problems in the kitchen; thinking about own work performance and seeking feedback and guidance on success in cooking activities.
Teamwork
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Working as a skilled team member to deliver the quality food production and service goals of the business; taking responsibility for own role in kitchen operations; working collaboratively as a team member by giving and receiving instructions and providing feedback and assistance to other team members; providing guidance and instruction to assistant or trainee The Gordon I Produce meat dishes Learner Guide
kitchen team members.
Technology
Understanding the operating capability of, selecting and using kitchen tools and equipment, computer systems, software and information systems that assist in cooking activities; selecting and using the right personal protective equipment to manage personal safety in the kitchen.
Assessment Competency based assessment has no “pass or fail”. You are either competent (CM) or not yet competent (NYC) which means you are still in the process of achieving competence and needing more time to develop a skill and obtain knowledge. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include: • • • • • • • •
Practical demonstration of your skills in a classroom situation Written questions and answers Workbook review Verbal questions and answers A portfolio of evidence Projects and Assignments Oral classroom presentation A combination of these methods
What you need To successfully complete this unit you will need to have: • • •
Your own copy of this workbook. Access to a commercial graded kitchen or workplace A full cooks uniform and tools of trade
For those who would like to follow up on any of the topics in this workbook, the following texts, videos and websites are recommended. You should be able to locate them through the Institute library. • • • • • • •
Commercial cookery : select, prepare and cook meat 641.57 C734 Modern meat VHS 664.920973 M689 (Video) Charlie Trotter's meat & game 641.66 T858c Handbook of Australian meat REF 664.90994 H236 (Not for loan) The pork manual for the foodservice industry 641.364 A9383p Ausmeat www.ausmeat.com.au Meat and Livestock Australia www.mla.com.au
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Study Guide To be successful in this unit you need to link learning to your workplace. Students who are working in the food industry will be able to achieve this. For those not yet employed, observation of examples can take place in the institutes kitchens. Some further study points: • • • • • • •
Read the workbook thoroughly Complete assessment questions Discuss the information and exercises with fellow students Share your skills and experiences Practise your new skills as often as possible Think about how you can use the knowledge and skills in your workplace If you need help, ask for it
Remember: What you are learning is practical, useful knowledge and skills. It is all relevant to the workplace and it is up to you to find ways to apply it.
Learner support services The Gordon’s experienced Learner Support Staff provide a confidential mentoring service and assists students to develop a range of study skills, bridge gaps in knowledge and build confidence for ongoing learning. We are here to break down the barriers to help students through their learning pathway and to achieve their educational and personal goals by providing appropriate resources and support. The Centre incorporates the following functions: • Bookshop • Careers • Counselling • Disability Support • Student Activities • Student Residence • Scholarships • Student Support Fund The Learner Support Services office is located at H1.17 City Campus. Contact them on ext 4687 or lss@gordontafe.edu.au.
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Sustainability Sustainability is perhaps the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry, and businesses that embrace sustainable practices stand to gain in many areas.
What is sustainability? Sustainability can be defined in many ways. Perhaps the simplest description is equal respect for people, planet and profit. In the diagram below you can see these three aspects. Where the domains of environment, society and economy meet we have true sustainability.
Sustainability and the Hospitality & Cookery Industry The hospitality/cookery industry is quickly adapting to address the challenge and opportunity that sustainability presents. Many restaurants, food manufacturers, caterers etc are developing innovative strategies such as: • • • • • • • • • •
Purchasing food grown locally Preferring organic produce Reducing energy in production Minimising waste Reducing natural resources such as water, food types Working with suppliers to reduce packaging Ensuring products, meals etc are not oversupplied Listening to customer’s concerns about the environment Training staff to increase participation in sustainability Reducing operating costs by reducing the environmental impacts
In your training you will learn how to reduce the environmental impacts in the food service industry, as the Gordon Culinary School is committed to a best practice sustainability model.
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Hygiene and Safe Food Handling No matter whether you are preparing food as a cook or washing dishes and doing basic food preparations, all staff are responsible for maintaining the safety of food and preventing food poisoning. A few guidelines below are included but further study will be done in the unit Use Hygienic practices for food safety (SITXFSA101) to gain full knowledge and skills. DO: • Practice a high standard of personal hygiene • Be professional and clean in appearance – clean uniform daily • Remove excessive jewellery • Wash hands well and dry before preparing food and returning to the kitchen after a break or handling anything that can contaminate food • Keep all equipment and work surfaces in a clean and sanitary condition • Store food at the correct temperatures and sealed • Keep food away from chemicals • Watch out for insects or rodents in the kitchen DON’T: • Taste food with fingers • Leave food out in a warm kitchen • Smoke in a food area • Work with food if unwell • Sit on workbenches • Cough or sneeze near food
Remember: People carry germs that can end up in food and cause food poisoning. Some foods (raw) have high levels of germs that can cross over to another food (cooked) and cause that food to be poisoned.
Safety When working in a kitchen it is very important to be aware of the potential safety hazards that can occur in the workplace environment. Occupational Health and Safety Acts are in place to prevent people being involved in workplace accidents and for employers to provide a safe workplace. It is the responsibility of all employees to follow procedures for workplace safety, such as: • •
Practice safety and keep the workplace in a safe condition Avoid taking risks
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• • •
Follow safety procedures Inform safety officer or employer of safety risks Use protective equipment provided
Kitchen Safety Hazards The kitchen can be a dangerous area with many hazards such as boiling liquids, hot oil and high temperature cooking equipment. Also the use of sharp items such as knives and food processors can cause serious injuries. Slips and falls are also a common hazard. Some brief but important safety points are: • • • • • • • • • • • •
Keep knives sharp, carry and store correctly Always assume a pot is hot and use a thick dry cloth to handle Don’t overfill pots as spills will occur Get help to carry heavy items Sweep up glass, don’t pick up with fingers Only use equipment that you understand how to operate Unplug electrical equipment before cleaning Clean up spills immediately Keep walkways free of obstructions Use a safe ladder to reach high shelves Don’t run in a kitchen Lift using the correct technique
More can be learned in the unit - Participate in safe work practices (SITXWHS101).
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Introduction to Produce Meat Dishes This unit deals with the fundamental skills and knowledge a commercial chef requires in order to butcher and cook lamb, beef, veal, and pork. It also deals with fancy meats, or offal and game. Students are required to demonstrate skills in preparing meat, cooking meat dishes and presenting meat dishes. This unit also requires you to demonstrate an understanding of the types of meat, their classification, purchase specifications, quality points, preparation techniques and storage procedures. You need to know the required occupational health and safety standards and hygiene principles, and to apply this knowledge in the kitchen.
On successful completion of this unit you should be able to: • • • • •
Select ingredients Select, prepare and use equipment Portion and prepare ingredients Cook meat dishes Present meat dishes
Having these skills and knowledge will help you in the daily running of the kitchen, i.e. for ordering, menu planning, staff training, cost control etc.
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Abattoirs and the killing process All meat for human consumption in Australia must initially be processed through a licensed abattoir. The law specifies that animals must be stunned before being killed. Sheep and pigs are stunned by an electric current, and cattle with a captive bolt pistol. Animals are then killed by severing the carotid artery. The abattoir then removes the hooves, head, hide and internal organs. This produces the carcase. During the process the carcass is examined by a qualified meat inspector to ensure that it meets all of the standards required for meat for human consumption.
Meat hygiene Fresh meat is comparatively free of bacteria. However contamination may be caused by poor handling, processing or storage. The risk of cross-contamination is high if different types of meat are prepared on the same board, unless the board, tools and hands are thoroughly washed and sanitised between tasks. Poor hygiene standards will heighten the possibility of meat contamination, resulting in reduced shelf life of meats, food poisoning, and subsequent loss of restaurant patronage.
Hygiene Checklist •
Buy good quality meat from reputable suppliers
•
Ensure your supplier has high standards of hygiene (check delivery vehicle)
•
Store meats away from likely sources of contamination, i.e. raw chicken
•
Eliminate or minimise the risk of micro-organism growth (correct storage conditions)
•
Sound stock rotation – FIFO
•
Thorough cleaning and sanitizing schedule
•
Maintain and check fridge and freezer temperatures
•
Equipment and utensils in good working order
•
Avoid cross contamination (cooked and raw meat coming into contact)
•
High levels of personal hygiene from food handlers
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Topic 1: Select ingredients Confirm food production requirements Before considering food production requirements it is necessary to have a good understanding of what the organisation does. Is it a restaurant, café, hotel, hospital etc. and what style of food is produced. Confirming food production requirements will comprise part of the mis en place in both the kitchen and service area. Calculation of amounts required will also be dependent on the menu, the time of the day, and customer needs. Most establishments will have standard portion sizes. This refers to the amount of food that is served to a customer for each specific dish. The portion size is important. It should make the customer feel satisfied but not so much food that the customer is overwhelmed by the amount of food on the plate. Too much food on the plate can be unappetising. It also has an effect on the portion cost. Standard portions enable the chef to determine raw material costs and to calculate the selling price of dishes. They also aid in determining in what preparation needs to be carried out prior to a service period. Although there are many variables, when it comes to the amount of preparation that needs to be carried out, i.e. weather, time of the year, special events etc. most chefs should be able to make reasonably accurate estimates concerning the number of customers likely to patronise the establishment at a given time.
Calculating commodities The amount of commodities to be purchased will be determined by a number of factors: • • • • •
The menu items offered The style of service The portion sizes The type of establishment The number of customers
Recipes aid in determining what to order, how to prepare for a service period, portion control, cost control, waste minimisation and consistency of food preparation. Recipes should consulted when preparing and developing workflow plans. Not all establishments use standard recipe cards, however they are an extremely useful tool if the chef is ill or away or in the case of staff changeovers. In these cases the food style, quality and portion control will remain consistent. Customers expect consistency, it is part of the quality perception people have, that each time they order a meal at your establishment, it will be consistent. Customers will also expect the same level of service. If you work in a restaurant or function centre where bookings pre-dominate, it will be easy to pre-determine how many customers to expect, therefore making it easy to calculate commodity requirements accurately. However in many food service outlets a lot of the Page 17 of 103
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customers are walk-ins (customers who come in without making a booking). It is important therefore that the records of customer numbers, the types of food and menu items ordered and food wastage be recorded. In most restaurants the head chef is responsible for counting, documenting and recording the number of covers (meals) from each service period. If the organisation has a computerised ordering system at ‘point of sale’ (POS) this will record the number of covers. Reference to this data will assist the chef in calculating the number of customers to expect for specific service periods or specific times of the day. In general terms the hospitality and tourism industry is subject to fluctuations. Customer numbers and requirements are influenced by weather, public holidays, seasons and special events. Food ordering is very important. Ordering too much food will contribute to wastage, ordering too little food will lead to customer dissatisfaction due to increased waiting times or unavailable menu items Meat items tend to be very expensive so it is important to ensure that it is not wasted.
Meat Tenderness The eating quality of meat depends on two main factors: • Handling of the animal prior to being killed • Handling of the meat after the killing process The tenderness of meat is influenced by the following factors: Age Younger animals are more tender than older animals because they have done less exercise. The flavour and colour of meat changes with age. As the animal ages the meat becomes darker, the muscle texture becomes coarser and the connective tissue toughens. Meat flavour intensifies with age.
Sex In older animals, non-castrated males have a stronger flavour and are tougher than de-sexed males or females. This is caused by the amount of hormones in the tissue.
Feeding and living environment Animals fed on grain in controlled conditions are more tender than those fed on grass and pasture. This is because of the difference in the quality of the food and the amount of exercise undertaken by the animal in getting the food.
Stress The way in which an animal is handled immediately before slaughter has a major effect on the tenderness of the meat. If the animal is stressed (e.g. the smell of blood or as a result of transportation), the amount of blood and cell sugars can be out of balance, as well as an increase in adrenaline resulting in tense muscles affecting tenderness, colour, shelf life and overall quality of the meat. Page 18 of 103
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Cold shortening Cold shortening occurs when the meat muscle is chilled rapidly before setting of the meat (rigor mortis) sets in. This causes the muscle fibres to contract and tighten which causes the meat to toughen. Smaller and lighter carcasses with less fat coverage are more susceptible.
Tenderisation of meat Tough meat may be tenderised in several ways.
Ageing The ageing of meat is a complex series of chemical processes that alter fats and proteins, develop flavour compounds and tenderises the meat. As the meat ages, enzymes and microorganisms begin to break down the muscle tissue. If you cook meat of a freshly slaughtered animal the meat will be tough and flavourless, because muscles tighten after slaughter as the carcass cools down. Ageing occurs after rigor mortis sets in. Beef should be aged for at least 10 days and up to 42 days, although after 21 days the benefits of further ageing are negligible, but the flavour of the meat changes and becomes more distinct. Mutton should be aged for 1 week. Lamb and pork need little ageing because they are from younger animals with little fat and connective tissue. The two widely used methods of meat ageing are: • Carcass ageing (dry ageing) A fresh carcass hung in the cool room for a number of days • Vacuum packaging ageing (wet ageing) Meat is sealed in airtight, moisture proof packaging. This protects the meat from oxidation and dehydration. The oxygen free environment inhibits the growth of spoilage bacteria, but still allows for natural ageing.
Hammering
This is achieved by hammering onto the meat using the rough sides of a mallet. The meat is tenderised as the muscle fibers are broken up. This is used only with individual portion cuts of meat, not whole joints.
Mechanical tenderising
This achieves the same effect as hammering. A commercial tenderisation machine, with hundreds of small needle like blades, is used to cut the muscle bundles, making the meat easier to chew. This process is used in larger, boneless cuts of meat such as rumps, topsides and silversides.
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Tender stretching
Tender stretching involves the hanging of the carcass by the aitch bone (hip). This process restrains the muscles from cold shortening (very hard for muscle fibers to contract and tighten). The stretching effect tenderises the ‘important’ cuts of the rump, strip loin, scotch, topside and silverside.
Normal hanging
Tender stretching
Electrical stimulation
This involves the passing of an electrical current through the carcass, which encourages muscle relaxation shortly after killing. Electrical stimulation speeds up the setting of the meat (rigor mortis) so as the meat is ‘set’ before it is chilled and therefore cannot tighten or contract to cause toughness. Page 21 of 103
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Sources of Contamination • People – sick or healthy (poor hygiene standards) • Materials (uniforms, towels etc) • Equipment and Utensils (knives, saws, benches etc) • Foodstuffs (cooked and raw meats or different meats coming into contact) • Pests and vermin (contamination from rats, mice insects etc) • Other sources (water, air, dust, sprays, garbage etc)
Vacuum packaging • Vacuum packaging extends the storage life of meat whilst at the same time allowing time for ageing to occur • Provided hygiene practices are adhered to, vacuum packed red meat will last for approximately 6 weeks (00 C) • 3 weeks is the recommended shelf life for cryovac pork • Always read ‘packed on’ date on cartons, to determine shelf life • After the maximum storage time the flavour of meats will begin to alter • Due to the lack of oxygen vacuum packed meats will have a darker colour and ‘cheesy’ odor • Always store meat fat side up • Check packaging on delivery to ensure that it is properly sealed Golden rule: Keep it clean, covered and cold, but don’t keep it long
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Labelling information All cartons of Australian beef and lamb are identified with labels with information about the product. Carton labels consist of mandatory information that is required under Australian Government regulation. In addition to mandatory information, Australian packers can include optional information on the label, allowing for further description for trade purposes.
The following elements are included on labels for all Australian export beef and lamb cartons:
1) 2) 3) 4) 5) 6) 7) 8) 9)
10) 11) 12) 13) 14) 15) 16) 17)
Generic statement. Bone-in or boneless and identification of species. Country of origin. Carcase identification which identifies the carcase age and sex. Primal cut description as shown in the Handbook of Australian Meat. The minimum/maximum weight of each Primal cut in the carton. Packaging type. AUS-MEAT packaging code. Bar code that has been developed and is compliant with international meat industry guidelines. Packed on date. Indicates the day, month, year and time that the product was packed. Best before date. End of the period for meat stored in accordance with any stated storage condition. Meat marked with best before date can continue to be sold after that date provided that the meat is not damaged, deteriorated or perished. Meat marked with use-by date cannot be sold after that date. Net weight of meat content, less all the packing material, shown to two decimal places in kilograms. Company batch number for product traceability. Carton serial number. Halal approved indicates that the product has been ritually slaughtered and certified by an approved Islamic organisation. Plant-registered establishment Number. ‘Australia Federal Government inspected’ stamp. Refrigeration statement. Indicates that the product in the carton has been held in a controlled chilled condition from the time of packing and must be kept that way. Number of primal cuts in the carton.
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18) Company code. 19) Company trading name.
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Purchasing specifications These are precise instructions for the delivery and product when ordering to ensure the correct product arrives and that it is best suited for your uses, in the right amount and condition, and arrives safely to industry standards. When ordering the more information about each specific item you give, the less chance of orders being incorrect. When ordering meat, you may need to include some of the following specification points. •
The species of animal and its type, which depends on the sex and age, e.g. YS (yearling steer)
•
The animals origin e.g. Portland
•
Emphasise your preference for either grain or grass fed
•
The name of the cut, bone in or out and any reference number such as the HAM number (Handbook of Australian Meat number) e.g. Strip loin 2142
•
Weight range of the carcass from which you want the cut to come from e.g. 260-300 Kg
•
The weight of the cut itself e.g. Topside 4.8 – 5.5 Kg
•
How many pieces of each cut
•
Muscle or fat colour
•
Special trimming requirements such as: fat height and depth, Bones frenched, meat with silver skin or connective tissue removed etc.
•
Ageing requirements
•
Packaging requirements e.g. individually wrapped, vacuum packed, frozen or chilled
•
Marbling score
•
Indicate delivery times, earliest time for receiving
•
Date meat was packaged
•
Religious slaughter requirements
E.g. 3 pieces of YS, Portland beef, Grain fed, Strip loin 3 ribs 2140. Flank off, chain on, fat not trimmed and aged for 21 days, weight range 4.5 – 5 kg each.
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Meat cuts The main purchasing classification refers to the degree to which a carcase has been broken down.
Carcase Side Quarter
This is the complete beast after slaughter, minus the head, hide, hooves and entrails. Meat is seldom purchased in this way except by specialist butchers who will break down their own meats. One side of the carcase, which has been split along the back bone. A quarter carcase is obtained by cutting a side into two: the forequarter and the hind quarter. These are the first cuts after the carcase in divided into quarters.
Primary cuts
Bones and connective tissues are still intact. Individual muscles have not been separated. These are the cuts you normally buy from a retail butcher.
Secondary cuts
These are the divided cuts or second cuts from the primals. They are usually boned, trimmed and sometimes trussed. They are ready to portion or to cook.
Restaurant cuts
These cuts of meat are prepared, trimmed and shaped to specifications in accordance with culinary guidelines. These cuts are ready for immediate use in restaurant service, and need only to be cooked. They can be purchased from specialist butchers, but are usually prepared by the chef.
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Beef & Veal Beef is the edible meat of domestic cattle. Most meat comes from castrated males killed at about 18 months of age. Heifers can also be used for beef if they are not required for breeding. The carcasses are allowed to cool naturally after slaughter and left to hang for up to 42 days. The hanging process (or ageing) creates a slow chemical change during which the meat becomes progressively more flavorful and tender. Common breeds used for farming include Angus, Murray grey, Brahmousin, Shorthorn, Highland, Droughtmaster, Galloway and Hereford. All of these breeds have different qualities and are suited to different climates, soil conditions, feed varieties, growth rates, meat quality, overall size and breeding speed.
Classification of Beef •
Grassfed beef - In Australia the majority of cattle are raised and fattened on natural pastures. This beef is described as grass fed, pasture fed or free range. Australian consumers generally favor grass fed beef because it is seen as healthy and low in fat.
•
Grainfed beef - Grainfed is becoming more popular throughout Australia as the best way to finish cattle to a particular market specification. Grain feed consists of a concentrated diet of grains, vegetables, proteins, roughage, vitamins and minerals specifically designed to supply the cattle with a complete nutritional package. While grass fed beef is thought to have a more robust flavor, grain feeding can increase marbling – the fine veins of fat throughout the cut that can give beef extra flavor and juiciness.
Feed type is important. Grass fed beef is leaner, cheaper and the most commonly used type of beef, whereas grain fed beef has better marbling of fat and more consistency. Grain fed is further broken into 2 categories: • Beef fed for 100 days before slaughter • Young beef fed for 60 days for females and 70 days minimum for males before slaughter
Wagyu Adapted from www.blackmorewagyu.com.au
Wagyu (pronounced 'wag-you') is a breed of cattle native to Japan and is considered one of Japan's national treasures. The Japanese word Wagyu can be translated to mean Japanese beef - as "wa" means Japanese and "gyu" means beef. Some people may be familiar with 'Kobe beef', which is world famous for its quality. Kobe beef is simply Wagyu that comes from the Kobe region in Japan. Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its "melt in the mouth" Page 28 of 103
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moisture and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its tenderness and flavour.
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Veal Australian veal is classified as lightweight or heavyweight: •
Lightweight - veal is less than three months old and its dressed weight is approximately 40 kg.
•
Heavyweight - veal is less than 12 months old and its dressed weight is 70 kg.
Both the lightweight veal and heavy weight veal is fed on a diet of milk and grass. Milk fed veal or ‘bobby veal’ is fed exclusively on milk. It availability is limited in Australia as our cattle industry is pasture dominated.
Processed Cattle
Beef
Description / Quality points
Age
Approximate weight
Under 3 months
40 Kg
Under 1 year
70 Kg
1 – 2 years
150 Kg
2 – 4 years
200 – 220 kg
4 years and over
220 kg and over
• Soft to firm creamy flesh with fine grain Veal lightweight
Veal heavyweigh t
• White, soft and creamy fat • Pinkish bones that are large in proportion to the size of the animal • Soft to firm pink flesh with fine grain • White, soft and creamy fat • Pinkish bones that are large in proportion to the size of the animal • Firm, fine grained, pink to bright red flesh
Yearling
• Firm, off white and creamy fat • Pinkish bones • Medium grained, firm, bright red flesh & marbled
Prime beef
• Firm, off white and creamy fat • Off white bones
Matured beef
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• Dark red, firm, medium-coarse grain • Soft off white to yellow fat • Almost white bones
The Gordon I Produce meat dishes Learner Guide
Live Cattle Bovine
general term for cattle
Calf
cattle under 1 year old
Yearling
cattle 1 – 2 years old
Cow
adult female
Bull
adult male, not de-sexed
Steer, Bullock or Ox
castrated males
Heifer
young female, not lactating
Veal cuts and HAM numbers
Hindquarter
Side 3010 LV
Carcass
Primary cuts
Long leg (rump on) 3110 LV
Forequarter
Loin 3165 LV (8 ribs)
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Forequarter 3070 LV (4 ribs)
Examples of steaks/pieces
Secondary cuts
Restaurant cuts
Short leg 3130 LV
Shin/shank 3190 LV Leg chump, shank/ off 3140
Chump
Leg set 3235
Veal cube steaks
Tenderloin 3330
Shortloin chop
Backstrap 3440
Eye of shortloin steak, butterflied, escalopes
Rack 3209 LV
Rack frenched
Chop / cutlet
Forequarter 3070 LV (4 ribs)
Shoulder (rolled) 3260
Steaks Roasts
Foreshin and breast
Breast (rolled and boned)
Breast riblets, braised rolled
Short loin 3170 LV
Osso buco, mince Chops, diced and braised
The Gordon I Produce meat dishes Learner Guide
Veal primal cuts http://geelongselective.com.au/images/veal-1600-pixels.jpg
http://www.ausmeat.com.au/custom-content/preview/ham/pdf/Beef.pdf
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Beef cuts and HAM numbers Primary cuts
Secondary cuts
Restaurant cuts
Examples of steaks/pieces
Hind shank 2360
Hind shank 2360
Gravy beef, osso buco
Silverside 2020
Outside 2030 Eye round 2040 Outside flat 2050
Pickled beef Girello Dice for stew
Topside 2000
Topside inside cap off 2001 Cap 2002 Red meat 2035
Thick flank 2060
Knuckle (buttock/round) 2070
Eye of knuckle
Sirloin butt 2081 Rump 2090 D Rump 2100 Roast 2110 Rump cap 2091 Bottom sirloin 2030
Rump steak Dice for skewers Roast Braised piece Stewed (Roast) Butterflied steak
Striploin 2140
Shortloin (porterhouse)
T-Bone steak, sirloin, steak boneless
Tenderloin 2150
Tenderloin (Strap off) 2160 Butt tenderloin 2170
Tournedos, medallions, stripped, whole roast
Thin flank 2200
Flank steak 2210 Inside skirt 2205
Beef ribs and stir fry Mince
Rib eye roll
Rib set (5 ribs) 2220
Rib, prepared 1600 Short ribs 1690 Spencer roll 2230 Cube roll 2240 Intercostals 2430 Short rib meat
Brisket
Brisket (10 ribs) 2320
Brisket point end 2330 Brisket navel 2340 Brisket deckle off 2355
Stewed / Braised rolled brisket
Foreshin 2360
Shin 1680 Foreleg 1681
Osso buco Lean mince
Blade 2300
Bolar blade 2302 Oyster blade 2303
Rolled roast, braising or casserole Dice, strip and stir fry
Chuck (5 ribs) 2260
Chuck tender 2310 Chuck pieces 2267 Chuck roll 2276 Chuck roll plate 2288 Chuck crest 2278
Kebabs Braised roll Diced for stews
Long leg (Rump on)
Hindquarter
Side
Carcass
Short leg
Rump Rump 2080
Argentine
Forequarter
Flank
Foreleg
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Topside roast, braised Topside steak Lean-quality mince
Rib eye steak Spare ribs Slow roast Braised roll Stew meat Stir fry strips
The Gordon I Produce meat dishes Learner Guide
Lamb and mutton There are three major groups of sheep bred in Australia – those that produce wool, those grown for meat and the remainder is dual-purpose sheep grown for both wool and meat. Merinos and their crosses are the most prominent breed of the Australian sheep industry. Renowned for producing high quality wool, this breed also plays an important role in meat production. While Merinos themselves are a suitable meat sheep (particularly for export markets in the Middle East), when crossed with meat and dual-purpose breeds (predominantly British types) they produce the large, lean lambs preferred by the domestic market and high quality export trade. Lamb is the meat from young sheep and has a characteristic and delicate flavour. The flavour and colour develops as the lamb gets older, with the colour becoming much deeper and the flavour stronger. A young spring lamb has pale pink flesh, while mutton has a dark red / brown flesh. A female is a ewe, a male is a ram and a castrated male is a wether. In Australia lamb and mutton are classified according to sex and age, which is determined by the number of permanent incisors (front teeth), and include both ewes and rams. •
Lamb – No permanent incisors; female / male (castrated or non-castrated) 0 – 12 months.
•
Hogget – A young male sheep or maiden ewe having no more than 2 permanent incisors in wear, 1 – 2 years old; technically this is mutton but without the well-developed flavour.
•
Mutton – a ewe or wether having more than 2 permanent incisors in wear, over 2 years old, and with a strong and well developed flavour.
Quality Points of Lamb •
The lean flesh should be a dull red colour with a tight grain and show no signs of stickiness.
•
The fat should be evenly distributed, dry to the touch, firm, white and flaky in texture. The amount of fat is determined by the age and feeding of the animal.
•
The smell of the lamb is pleasing and characteristic to the animal.
•
Lamb bones should be porous, have a small degree of blood present and creamy white in colour.
•
Both Hogget and Mutton are progressively darker in colour, and mutton is quite strong in
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flavour.
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http://www.ausmeat.com.au/media/3413/sheep%20meat%20language%20brochure.pdf
Lamb cuts and HAM numbers
Hindquarter 4800
Primary cuts Long leg (rump on) 4800
Loin 4860 (8 ribs)
Forequarter 4970
Whole 4500, Telescoped carcass 4505, Side 5040
Carcass
Forequarter 4971 (4 ribs)
Secondary cuts
Restaurant cuts
Examples of steaks/pieces
Short leg 4820
Hind shank 5031
Braised shanks, roasting
Chump 4790
Leg chump/shank off 4830 Knuckle 5072 Silverside 5071 Topside 5073 Rump 5074 Leg chum on shank off 4810
Chops Diced and braised leg steaks Roasted, Kebabs, stewed, steaks, shallow-fried slices
Shortloin 4880
Tenderloin 5080 Tenderloin Butt off 5082 Tenderloin Butt only 5080 Eye of short loin 5153 Backstrap 5100
Grilled, Pan-fried, stir-fried, cured, smoked, poached Shortloin chop, roast backstrap, eye of shortloin steak, butterflied, escalopes
Breast and flap
Flap 5011
Rack 4932
Eye of rack 5153
Brined and boiled, steamed and pressed to make epigrams Lamb riblets Rack chop, cutlets, rosettes, noisettes, rack of lamb, rib cutlets
Shoulder 4985 (4 ribs)
Square cut shoulder 4990 Square cut rolled shoulder 5050 Shoulder rack 4935 Eye of shoulder rack 5154
Steaks Roasts Braised roll Mince, diced
Shoulder oyster cut 4980
Foreshank 5030 Eye of shoulder 5151
Braised shanks Grilled escalope
Neck 5020
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Whole roasted
Whole, braised, boned and spit roasted
The Gordon I Produce meat dishes Learner Guide
Pork Pork is the fresh meat of the domestic pig. Pigs are easy to breed and usually make slaughter weight in 5-6 months. Pork is widely used across the world, except within the Jewish and Muslim communities. In the past it was recommended that pork should always be overcooked to eliminate trichinosis (the larvae of a worm that can be passed to humans from under-cooked pork). However with modern rearing, storage and preparation techniques, trichinosis has been practically eradicated, although care should be taken to cook the meat to 70 – 75°C. Pork is usually supplied butchered into sides. New breeds of pigs developed for the table have a high yield of flesh and a low proportion of fat; examples are Landrace and Duroc. Intensively farmed pigs are usually quite large for their age. Traditionally breeds such as Tamworth and Berkshire have a greater covering of fat and much more tender flesh because they are generally reared free range and allowed to forage for food. Other breeds include Large Black, Large White, Wessex, Saddleback, Hampshire and Welsh.
Classification of Pork Pork, hogs or swine are all names for pigs whose meat we consume, but we go further and name the types of pig according to their sex and age. Classification
Description
Boar
Un-castrated male
Barrow
Properly castrated male
Gilt
Maiden Female
Sow
Female that has born young
Suckling pig
Un weaned pig 3.5kg – 9kg
Wild pigs are cut up and handled in the same fashion as domesticated animals, but are classified as game animals.
Quality Points of Pork •
Pale pink flesh with a fine texture. Marbling can occur with organic and free range pork.
•
Skin should be free of bristle and not wet too the touch. Pork is the only meat where the skin is also eaten.
•
There should be a covering of fat but it shouldn’t be excessive.
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•
The bones should be small and pink. In older animals the bones are white and more dense.
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Pork cuts with HAM numbers
Hindquarter
Side
Carcass
Primary cuts
Long leg 4000
Secondary cuts
Restaurant cuts
Examples of steaks/pieces
Short leg 4010
Hock 4172
Braised shanks, roasting
Rump 4130
Loin 4099 Middle 4070
Forequarter
Belly (spring) 4080
Shoulder square cut 4029
Chops, steaks, escalope’s, schnitzels from the round and topside Stewed Hams, Prosciutto Whole roasted, Kebab
Eye of loin 4361 Eye of shortloin 4360 Rack 4089 Backstrap 5100 Tenderloin 4280
Loin chops and cutlets, medallions Loin rolled, noisettes Grilled, pan-fried, roast Backstrap, butterflied, escalope’s
Flap 5011 Loin back ribs 4161 Spare ribs 4035
Brined and boiled Bacon, pancetta, sausages, cold cuts, confit
Shoulder picnic 4049 Trotter 4038
Shoulder
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Knuckle (All 4286) Silverside Topside Rump
Roasts Braised roll Braised hocks Mince, diced
Collar butt 4059
Grilled, pan-fried
Neck 5020
Whole, braised Boned and spit roasted
Riblets 4164
Smoked or roasted
The Gordon I Produce meat dishes Learner Guide
http://www.ausmeat.com.au/custom-content/preview/ugam/linking/pork.pdf
Game
The term “game’ encompasses all wild birds and animals that are hunted for sport and human consumption. Hunting is an age-old and world-wide tradition and is still a prominent part of life in many countries. Game is a versatile product to prepare and to cook with, as it is extremely flavoursome and of good texture in its cooked state. It is also very lean and low in cholesterol, which instantly makes it a healthier meat option. Due to an increase in the farming of these animals, the term game now still refers to the same species, but need not indicate that they were hunted. Page 40 of 103
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Australian native animals are not so much farmed as culled on properties and in the wild (on Crown Land). The cull numbers are monitored by the Department of Agriculture.
Game Classification •
Furred - Deer, Wallaby, Kangaroo, Buffalo, Rabbit, Boar, Hare and Goat
•
Feathered - Pheasant, Quail, Pigeon, Guinea fowl, and Emu
Some reptiles such as crocodiles, lizards and snakes might also be classified as game.
Purchasing • •
Furred game is purchased by the kilogram. Feathered game is purchased in individual units because of their random weight.
Quality Points • • • •
Since most species of game are farmed, the quality factors would be the same as for domestic animal meat or poultry. Kangaroo is not yet farmed. Game meat tends to be leaner and darker in colour than meat from domestic animals. Young animals are preferred to older animals because their flesh is more tender.
Hanging of Game • • •
Hanging ages and tenderises the meat and gives it the distinctive flavour associated with ‘true game’. For large game animals, it is possible to hang game for 2 weeks under the correct hygienic environment. Health regulations do not allow the hanging of whole game animals or birds for commercial resale.
Storage of Game • •
Feathered game is stored in the way as poultry. Furred game is stored in the same way as meat.
Vacuum Packaged Game
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• • • •
Make sure vacuum seal has been maintained. Meat should be stored fat side up. Stock rotation should always be observed. Ideal storage temperature is 0 °C.
Defrosting Game • •
Poultry and Game should be defrosted in a refrigerator. Do not defrost in hot water or on benches at room temperature.
http://commons.wikimedia.org/wiki/File:Deli_kangaroo-meat.jpg
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Offal / Fancy Meats Fancy meats is an Australian term given to offal and refer to edible parts and organs of an animal which cannot be classified as meat. Fancy meats have a wide range of culinary applications, are relatively cheap, are rich in protein and have mineral trace elements. Fancy meats today are used to create Interesting dishes in their own right to add variety to modern menus. Offal in game animals is often served with the meat or as a part of the meal in the form of a farce, foie gras or sausage. This is because the offal helps to intensify flavours in the meat. Certain offal items such as duck or goose liver can be quite expensive. This is because of the extra labour required to prepare such delicacies such as foie gras, or due to the fact that certain offal varieties such as lamb sweetbreads can be hard to purchase from suppliers due to seasonality or lack of quality supply.
Storage of offal When storing any offal, it is important to remember that because these are organs and parts of the body, they may have blood retained inside them. Ensure that offal is stored in deep containers with a filter tray or absorbent paper underneath to soak or easily remove discarded fluids and blood. Refrigeration temperatures can be adjusted to as low as -1°C for the storage of fresh offal so that deterioration is slowed. Offal should be regularly checked during storage for signs of decline. •
Fresh, unfrozen offal should be refrigerated below 3 ° C (85% humidity) for a maximum of 5 days.
•
Packaged offal should not be open until required.
•
Frozen offal must be kept frozen and well wrapped until required.
•
Always defrost in the cool room.
Liver • • • • • •
The largest organ in the body Veal and lamb livers are most popular Remove all connective tissue, fat and blood vessels before portioning Strong smelling, but can be soaked Should have a fresh, moist smooth appearance Usually grilled or shallow fried (Lambs Fry)
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•
Always serve pink as overcooking results in toughening and drying out
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Kidneys • • • • • •
Veal, calf and lamb kidneys are light in colour with a distinct but delicate flavour Usually grilled or pan-fried Ox or beef kidneys are dark in colour and strong in flavour and usually braised or used in pies Pork kidneys are elongated and flat and strong in flavour Remove all blood vessels, fat and urinary tract Strong smelling kidneys can be soaked – avoid soaking too long as they will absorb moisture
Tongue • • • • • • •
Veal and ox tongue are most common Lambs tongue can also be used Can be purchased fresh or salted Simmering is the best method for cooking a tongue (up to 3 hours for an ox tongue) The tip of the tongue is the toughest part Once cooked it should be trimmed of any bone or gristle and the root end and skin removed Tongues can also be braise or stewed
Sweetbreads • • • • •
Sweetbreads are the soft-textured thymus and pancreas glands of calves and lambs Excess tissue, fat or outer membrane should be removed Creamy white in colour and no unpleasant odor Very tender Usually shallow fried, poached or grilled
Ox /Beef tail • • • • • •
Remove excess fat and connective tissue Often cut through the natural joints Should be lean and have a pleasant odor Requires a long moist cookery method to tenderise Often used in soups, stews and braises Sweet, sticky meat once cooked
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Brains • • • • • •
Veal and lambs brains are most common Remove spinal cord and outer membrane Should look fresh, pinkish, plump and moist Very tender Often poached, shallow fried or deep fried Often coated prior to cooking
Tripe • • • • •
Is the first and second division of the stomach Most commonly from beef The 2 types of tripe most readily available are blanket thick seam tripe (1st stomach) and honeycomb tripe (2nd stomach) Should show no signs of stickiness or unpleasant odor Slow moist cookery methods such as boiling, stewing braising are used
or
and
Intestines • • •
Mainly from pigs Usually used for sausage making Should be moist and show no signs of stickiness or unpleasant odour
Caul • • •
The lace like membrane around the stomach of a pig Sometimes used to encase meat products such as stuffing's and farces Should be moist and show no signs of stickiness or unpleasant odour
Marrow bones • • • •
Marrow is extracted from marrow bones Usually the femur (upper leg bone) Should be creamy white and odorless Used in dumpling, stuffing's or as a garnish
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Hearts • • • •
Beef, lamb, pork and veal are most common Trim of excess fat, arteries, blood clots and connective tissue Should be moist, not sticky and odorless Slow moist cookery methods used to tenderise
Heads • • • •
Pigs head, fresh or cured is used for brawn and sausages Calves head is used for specialty dishes Not very popular Flesh shouldn’t be sticky or have an unpleasant odor
Other cuts such as lights (lungs), ears and cheeks can also be utilised.
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Topic 2: Select, prepare and use equipment Tools Good knives are the most important items of equipment a chef can have. Virtually everything a chef does requires the use of a knife of some kind. Butchery for the chef is no exception. •
For butchery you may need to make a few additions to your basic knife kit
•
Knives for butchery should always be razor sharp
•
If a knife is blunt it will need to be sharpened on a stone
•
Knives should be regularly honed on a steel to maintain their edge
•
Always handle knives carefully especially when cleaning them
•
Maintain concentration at all times when using knives
•
Never hide a knife underneath anything or in a sink full of water
•
Knives should be cleaned and dried immediately after use
•
Knives and tools should be stored carefully
•
Wooden storage blocks and magnetic knife strips are ideal for storage
•
Knife wraps and knife rolls provide ideal portable storage containers
Other equipment and tools Honing steel and stone A stone is used for sharpening knives and a steel is used to maintain the cutting edge of a knife.
Hand saw The saw is used to divide the carcase into more manageable pieces, and is the only hand tool which cut through bones satisfactorily.
Meat cleaver The cleaver is used for chopping through the larger bones in a carcase. Small bones may be chopped Page 48 of 103
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through using the heel of a large heavy chef’s knife. Take care not to damage the knife blade.
Boning knife The boning knife is thin with a pointed blade about 12cm long. It is used for boning and trimming of raw meat. Meat slicer More often than not a chef will not own one of these knives. However if you have a need to slice a lot of raw meat into steaks or dice, this would be a worthy addition to your knife kit. If you do not want to add this knife to your kit, the chef’s knife can be used as a successful alternative. Electric band saw The bandsaw is designed to cut larger bones with ease. These electric machines would be used in a butcher’s shop where whole carcases, sides, or quarters are broken down on a regular basis. Butchers hook Butchers hooks are metal, S shaped hooks used for hanging meat items such as carcases, sides, quarters and primal cuts, in refrigeration. Larding needles Larding needles are used to insert pork back fat lardoons both into, and on the surface of meat muscles. They generally have a sharp point so care should be taken in their use. Butchers string Used to truss (tie) meat cuts assisting in shape, presentation and even cooking. Meat mallets/bat The flat side of the meat mallet to bat out sliced meat. The rough side are used to tenderise sliced meats or steaks. The meat bat is also used to bat out sliced meats for schnitzels or beef olives. Page 49 of 103
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Mechanical tenderisers A commercial tenderisation machine, with hundreds of small needle like blades, is used to cut the muscle bundles, making the meat easier to chew. This process is used in larger, boneless cuts of meat such as rumps, topsides and silversides.
Cryovac machine High-Quality Vacuum Sealing Machines that are suitable for vacuum-sealing various products, such as meat, condiments, sauces, and many more food items, to keep their freshness for longer periods of time.
Weighing scales Weighing scales are used for weighing ingredients correctly for a recipe as well as weighing portion controlled meat cuts. They can be mechanical or electrical. Mincer Mincers are used to finely or coarsely grind up various types of meat. •
Extreme care must be taken when using this piece of equipment.
Rotary bowl chopper The rotary bowl chopper is ideal for mixing and chopping food items. In the butchery area it is well suited for farce preparation and coarse or fine chopping. •
Extreme care must be taken when using this piece of equipment.
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Food slicing machine A slicing machine is used for cutting a variety of food items e.g. bacon, ham, etc. •
Extreme care must be taken when using this piece of equipment.
Food processors Food processors are used to mix, chop, grate, and puree food items. For butchery they are ideal for the preparation of farces.
Safety The safety aspect of butchery is of paramount importance. A slip or incorrect technique with a knife, cleaver or saw can result in a permanent disability.
The following safety prevention methods are recommended for butchery. •
Protective clothing
•
Sharp knives
Keep sharp at all times to ensure safe work practices
•
Saws
Hold saws firmly to prevent slipping
•
Bones
Watch for sharp splinters
•
Lifting
Use correct lifting techniques
•
Fat and meat
Keep hands and floor free from fat
•
Work benches
Keep clean and tidy at all times
Wear correct uniform and wire glove where appropriate
Topic 3: Portion and prepare ingredients Yield testing and portion control To maintain a profitable business the chef requires a sound knowledge of yield testing and portion control. The purpose of this topic is to provide you with a basic understanding of yield testing and portion control relating to butchery. When purchasing meat we should be look for the best value for money cuts available. (Not necessarily the cheapest.) Yield tests are used to:
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• Establish the amount of saleable meat • Calculate the number of portions • Calculate the cost of each portion By performing a yield test you will discover: • • • •
The saleable weight of meat The amount of trimmings The amount you need to order to get the required number of serves The cost of each portion
There are a number of yield tests that can be used for meat. Standard forms are not always available for these tests, so you may wish to draw up a form which suits the needs of your establishment. The test that we will look at is the butchery yield test. This test is designed to calculate portion yield from raw product. (It does not include weight loss during cooking). Blank Yield test form: Item:
Original weight:
Grade:
Total cost:
Originator:
Cost per kg:
Details
Weight (kg)
Weight %
Total cost $
Cost per Kg
Cost factor
Original weight Trimmings Useable: Unusable: Saleable meat Yield test example: Item:
Strip loin (beef)
Original weight: 22.00kg
Grade:
Premium
Total cost:
$ 363.00
Cost per kg:
$ 16.50
Originator: A Chef Details
Weight (kg)
Weight %
Total cost $
Cost per Kg
22.00
100
363.00
16.50
Trimmings Useable:
2.00
9.1
N/A
N/A
Unusable:
1.00
4.5
Original weight
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Cost factor
The Gordon I Produce meat dishes Learner Guide
Saleable meat
19.00
86.4
363.00
Note: Original weight
=
Total cost
=
What money is paid for all the meat
Cost per kg
=
Price per kg charged by the butcher
19.11
1.16
What is bought from the butcher
Calculations Saleable weight of meat - this is the amount of meat remaining after subtracting all the losses incurred in trimming. i.e.
Total weight - Trimmings = Saleable meat 22.00 kg - 3.00 kg = 19.00 kg
Weight % is found in the following way. The trimmed weight (Saleable meat) is divided by the total weight and the multiplied by 100 i.e.
19.00 kg รท 22.00 kg x 100 = 86.4 %
The cost per kg of saleable meat is found in the following way. Total cost of all meat divided by the weight of saleable meat i.e. $363.00 รท 19.00 kg = $19.11 kg We can now calculate the cost factor by dividing the cost per kg of saleable meat by the original cost per kg. i.e.
19.11 รท 16.50 = 1.16
How to use the cost factor Take the number of guests and multiply by the portion weight of raw meat and then multiply by the cost factor. This will give you the total quantity of meat to purchase which takes into account all trimming lost during preparation of the meat. i.e.
110 (guests) x 0.200 kg (portion size) x 1.16 (cost factor) = 25.520 kg
To calculate the cost per portion Cost per kg (of saleable meat) multiplied by the portion weight i.e. Page 53 of 103
$19.11 x 0.200 kg = $3.82 per portion The Gordon I Produce meat dishes Learner Guide
Performing a yield test like this, will allow the chef to order the exact amount of meat and to obtain an accurate portion cost.
Portion control The portion cost is determined by the standard recipe, which in the case of meat, is established by a yield test. Effective portion control is essential to maintain the desired profit margin. The following factors are to be considered for effective portion control in butchery: Scales
Scales must be accurate
Knives and tools
Knives must be sharp, and the correct tool used
Specifications
The meat must be trimmed and cut consistently to meet specifications
Skill of the chef
The chef must have the skills to trim and cut the meat correctly to avoid excess trim
Amount of trim
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The amount of trim can be minimized or even eliminated if pretrimmed or pre-portioned meat is purchased
The Gordon I Produce meat dishes Learner Guide
Thaw meats safely Fresh food that is frozen is safe whilst it is frozen for short periods of time. Quality will suffer from prolonged time in the freezer. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and food borne illness. Once food is thawed however these microbes will again become active, multiplying under the right conditions to levels that can lead to food borne illness. The freezing process itself does not destroy nutrients. In meat and meat products, there is little change in nutrient value during freezer storage. When freezing foods proper packaging helps maintain quality and prevent freezer burn. Freezer burn dries and discolours food. Freezing uncovered or improperly covered meat will draw out the moisture in the product. This moisture cannot be replaced and affects both flavour and texture of the product. Freezer burnt foods should be discarded for quality reasons. Defrosting meat items should be done in the refrigerator to prevent the meat item from sitting in the danger zone. The item should be thoroughly covered whilst being defrosted.
Trussing and skewering The use of string or skewers to secure meats together is common place in kitchens. The basic technique is to use a slipping knot that can be tightened with the application of pressure to secure stuffing’s in meat, or to set and hold the natural shape of meats during cooking. There are several techniques that can be used to prepare meats for rolling. Butterflying requires the splitting of the thickest portions of meat to create a consistent thickness that can be filled, rolled and tied. Skewers can also be used to secure rolled or stuffed meats. Food grade plastic wrap can also be used to set raw meats into desired shapes, using numerous layers of plastic wrap. The refrigerator can set cuts such as eye fillet into near perfectly round medallions for cooking. (The gladwrap is removed prior to cooking).
Pickling, Salting and Corning •
The terms Pickling, Salting and Corning all refer to the process of adding salt to meat or Curing meat.
•
Originally this process was used to preserve meat.
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Today this process is used more to flavour meat.
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The process is carried out by soaking or injecting a brine solution or by dry salting.
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This process is most suitable for beef silverside, brisket, ox tongue, legs of pork, pork loins etc.
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•
Salt and sugar curing is also used on various cuts of meat and fish.
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Smoking •
Originally smoking (like pickling) was a means for preserving meat.
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Nowadays this technique is used to provide distinctive flavours and colours to many products.
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The 2 main methods for smoking are warm smoking (32 – 49 °C) and hot smoking (100– 120 °C).
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Hot smoking is usually used for products which are then cooked: frankfurters, hams, bacon etc.
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Warm smoking (cold) is usually used for products which can be eaten uncooked.
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Smoking can be combined with other cooking methods such as roasting and baking.
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A selection of smoking woods can be used to impart flavours such as hickory, and red gum.
•
• • • •
Herbs, tea leaves, and gum leaves can also be added for flavour.
Larding Larding means to insert pork back fat into a lean cut of meat. This process provides moisture and also improves the flavour of the meat. Larding is always done with the grain of the meat. Most furred game has a low fat content.
Barding • • • •
Barding is covering a game bird with sheets of fat to protect it while it is cooking. The barding fat will partially melt during cooking, automatically basting the meat. The fat is usually removed towards the end of the roasting process to allow the bird to color. Game birds, with the exception of geese or duck are usually low in fat.
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Minimise waste Due to the expense of purchasing meats, it is crucial that the kitchen professional has the skills to fully utilise all meat and meat products. There are always opportunities in the day to day operation of a kitchen to profitably use leftovers. All meat leftovers and offcuts can be used by the well trained chef. Any meat recovered from the boning, portioning or cutting can be put to good use. The table below outlines a range of possible uses for meat by- products. Use
Item Bones Fat Fat (suet) Sinew Tendon Bone marrow Meat trim (Prime) Meat trim (Secondary quality)
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Stocks, Sauces Dripping, cooking medium Note: Rendered pork fat is referred to as lard Rendered beef and lamb fat is referred to as dripping Suet paste, Suet pudding, Pastry Stocks, Sauces Stocks, Sauces Garnish, Soups, Sauces, Braises, and Stews Stir fry, kebabs, Stews or minced for stuffing’s and farces Soups, Stocks and sauces; minced for stuffing’s and farces, Stews and braises
The Gordon I Produce meat dishes Learner Guide
Topic 4: Cook meat dishes Meat and fancy meat cookery Since the characteristics of different types and cuts of meat vary so much, it is important to select the cooking method which will give the best results in the final dish. Tender meats are generally obtained from the saddle, rump and topside, and the tough cuts of meat from the remainder of the carcass. With the introduction of Ausmeat alternative categories however, especially with regard to beef, many of the more traditional tough cuts, such as silverside, knuckle (round), blade, oyster blade etc. are decidedly tender when obtained from a young animal. They can therefore be cooked using methods associated with tender meat cuts, such as grilling or roasting. For baking items must be encased in pastry or cooked en Papillote. For deep frying, tender meat cuts are cut into thin strips. Brains and sweetbreads are usually poached in a court bouillon prior to further cooking, for example, deep frying or braising. Pickled items such as tongues or silverside must be soaked in cold water for at least one hour and blanched ‘started in cold water’ prior to cooking to extract excess salt. The following table provides a brief guide to selecting the methods of cookery which are appropriate for different cuts of meat. Method of cookery
Tender cuts
Boiling Poaching Steaming (atmospheric)
Tough cuts
Lamb
Beef / Veal
Pork
Forequarter
Silverside
Hock
Tenderloin
Tenderloin
Tenderloin
Tenderloin
Chuck
Hock
Cutlet
Eye of shortloin Cutlet
Eye of shortloin
Steaming (pressure)
Stewing
Braising
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Shanks Forequarter cuts, eg. Diced shoulder Forequarter
Forequarter cuts, eg. Chuck Forequarter
Forequarter cuts, eg. shoulder Forequarter
The Gordon I Produce meat dishes Learner Guide
Roasting
Pot-roasting
cuts, eg. Neck chops Rack Leg Topside
cuts, eg. Blade
cuts, eg. Neck
Striploin
Rack Neck Loin Round
Rib eye roll Rump
Rump Grilling
Rump steak
Silverside Rosette
Medallion
Chop
Striploin steak Tenderloin strips
Cutlet Tenderloin strips
Tournedos fillet
Schnitzel
Tenderloin
Tenderloin
Cutlet
Loin chop Deep frying Pan frying
Loin strips
Noisette Rosette
Baking (item wrapped in pastry)
Loin
Effect of Cooking •
Unwanted micro-organisms are destroyed
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Connective tissue breaks down
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The meat shrinks
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Water is exuded
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Overcooking will result in a tough dry product
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Any fat present, melts
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The red coloring pigment (Myoglobin) changes into a tan substance
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The color developing on the meats surface is largely due to the maillard reaction
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The skilful cook will always match a particular cut of meat with a cookery method
Game Cookery •
Care must be taken to choose a cookery process that suits the particular type, age and meat cut.
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•
Tender cuts are usually obtained from the saddle rump and topside, and tougher cuts from the remainder of the carcass.
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Roasting –Suitable for most feathered game and tender cuts.
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Poaching –Tender cuts e.g. Breast of duck, fillet of venison.
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Pot roasting –Is popular for pheasant, quail, hare or a tender cut of venison.
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Braising is suitable for feathered game as well as tougher cuts.
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Grilling –Would be applied to tender cuts and smaller feathered game such as quail.
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Shallow frying –All tender cuts especially fillets, breasts and medallions.
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Baking –is not normally used for game; however game encased in a pastry crust would be appropriate.
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Boiling –not a suitable process for game.
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Steaming –Not a popular method for cooking game.
Nutritional aspects of Meat •
Meat is a good source of:
Protein Iron (the darker the meat the higher iron content) Zinc Vitamin B complex (especially niacin, thiamine and B 12) Omega -3
•
Meat takes a relatively long time to digest and so provides a feeling of fullness
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Most of the visible fat on meat is saturated which is the undesirable type of fat
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Lean cuts of meat have much less saturated fat (as little as 4%)
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Processed meats such as sausages and smallgoods have a high percentage of saturated fats
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Game meats have less saturated fats
Marinades Marinading is a process used to both flavour meat and in the case of tough meat cuts, tenderise them. In many cases it is a combination of both. As an added factor, it can extend storage life of meat (preserve).
Standard Marinades Page 61 of 103
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A standard marinade for meat would primarily consist of oil, flavouring agents and an acid. Each of these items is used for a specific reason. Oil • Assists in holding in the natural juices • Can provide flavour, e.g. olive oil, sesame oil etc.
Flavouring agents • Add flavour to the meat • Garlic, herbs, spices, vegetables, soy sauce, chilli, ginger, etc. • Should enhance flavour only, not over power Acid • Used to assist in tenderizing the meat • May include white wine, red wine, citrus juices and vinegar Quick or short marinades • Flavouring small cuts of meat • Usually ready to cook in 1-2 hours • Asian style marinades come in this category Raw and cooked marinades • Consist of acid, flavouring agents and oil • Cooking a marinade releases more flavour • Large, tougher joints of meat may require marinating for up to 2 days prior to cooking • Can be reduced to intensify flavours before being added to a dish • Marinating should take place in impervious containers
Environmental Considerations
As a worker in the Hospitality industry it is your responsibility to work in an environmentally friendly way. There are many things you can do every day in the kitchen to conserve energy and save resources.
Waste Minimisation •
Use of correct tools for the job on hand
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Utilise meat scraps for stocks where suitable
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Utilise meat trimmings for appropriate use
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Stock rotation - FIFO
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Waste Disposal •
Appropriate recycling of kitchen waste
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Composting - oils/fats, batters, boxes, etc.
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Proper waste disposal - sealed bags, rubbish bins, dump-masters securely lidded to prevent vermin, insects and smells
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Energy/Resource Management •
Save water Use of ice instead of running cold water for refreshing pastas and green vegetables, reuse cooking water where possible.
•
Save Electricity Keep Cool room, freezer and refrigerator doors shut as much as possible. Turn on appliances as required, turn lights off when not needed, ensure all fridge and freezer seals are in good state of repair.
•
Save Gas Turn on appliances as required, turn flames off when not in use, use the lowest flame possible to achieve a task, place lids on pots when boiling liquid, cook food no longer than necessary, pre-heat ovens only as required, check oven doors and seals to prevent loss of heat and use oven lights to check products rather than opening doors.
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Topic 5: Present meat dishes Portion meats Portioning of meats might involve: • Slicing meats • Dicing meats • Mincing meats • Trussing meats • Rolling meats • Carving meats Portion sizes will vary and depend on the style of food service, the menu design and budget. Cooking and presentation procedures, the different cuts of meat and customer preferences or expectations will all impact on portion size. Most restaurants and food service outlets will have standard portion sizes-the amount of food that is served to a customer for a specific dish. Standard portion sizes enable the chef to determine raw material costs, to calculate the selling price and to identify the cooking and presentation procedures most suited to the particular establishment. If standard recipe cards are being used, serving requirements and portioning information might be included on these.
Plating styles Plating styles will largely be dependent on the theme or style of the restaurant / food service outlet, the types of meals served and the service style of the restaurant; that is buffet, table service, silver service etc. When adjusting presentation it is necessary to visually assess foods and possibly to change accompaniments and garnishes to maximise eye appeal, balance of plated foods, color and height of foods. Serviceware needs to be suitable. On occasion it will be necessary to change the Serviceware in order to fit food onto plates or to ensure that the presentation is as good as it can possibly be. All Serviceware must be clean, with no chips or cracks and any spills or drips must be cleaned up.
Food temperature Food temperature contributes a great deal to the customer’s enjoyment of the food. It is important to ensure that foods are served at the correct temperatures. This means that hot foods should be plated and served promptly so they do not cool too much. Cold foods should be served immediately and not left to warm up at room temperature. Hot food should be served on hot plates and cold food must be served on cold plates.
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Carving Feathered Game • Pheasant, partridge and guinea fowl are all carved in the same way as chicken. • Quail and pigeon can be left whole or portioned. Furred Game / Meat • All large cuts of furred game and red meat are carved across the grain. • Hare and rabbit loins may also be carved against the grain, but legs cooked whole are usually left whole.
Sauces Sauces play an extremely important role in most cuisines and serve to not only enhance the quality of the food but also its appearance and taste. Many chefs believe that good sauces are the main feature of good cooking because of the skill they require to prepare and the interest and excitement they give to food. A sauce is essentially a flavoured liquid, usually thickened, sometimes garnished, and always seasoned. Sauces have evolved from the thick, stodgy ‘gravies’ used to mask flavours, to today’s more delicate and lighter styled reductions, glazes and dressings. Sauces serve to complement a dish as well as act as a flavour contrast and digestive aid. They make dark-coloured food more appealing and dry food moist. Stocks, thickening agents and flavourings are the three main constituents used in sauce making. The main functions of sauces are to provide: • moisture • colour • flavour • interest • visual appeal • richness Some sauces also help to digest fatty foods. Apple sauce, traditionally served with pork will break down pork fat due to its acidity. Sauces can also be used to bind ingredients together (chicken croquettes where béchamel sauce is added). In some instances, sauces are also used to mask foods to prevent them from drying out or to Page 67 of 103
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glaze them, as in cauliflower Mornay.
Garnishes Garnishes are usually the last thing added to a dish before serving. They must be clean, fresh, colorful, edible and complementary to the food being served. They can include fresh herbs, sliced or wedged vegetables, and fruits (tomato, asparagus, cucumber, mango etc.), carved vegetables, even fresh flowers or leaves. Garnishes should not overwhelm the food. Over garnished food can look unattractive and crowded. Choose a garnish suitable to the temperature of the food being served, for example a garnish that has the potential to melt or become limp should not be placed on hot food. The garnish should be relative to the size of the other food items. A garnish that is too big will make the plate look overcrowded and detract from the food items, and a garnish that is too small will be lost on the plate. Delicate foods require delicate garnishes A selected garnish must: • Be simple and attractive • Never overshadow the food • Have a function on the plate i.e. to add height or colour • Always harmonise with the finished product • Take into account the style of the main ingredient • Suit the occasion as well as the dish
Store dishes in the appropriate environmental conditions It is crucial to store raw meat appropriately to comply with food safety regulations. Fresh meat should be received at a temperature of 5°C or below. Fresh meat should be stored: • On clean trays which are changed regularly • Out of pooled blood • Covered with glad wrap • Store at 1 to 4° Celsius • At 85% relative humidity (moisture content in the air) • For a relatively short time (4-5 days), unless for ageing Page 68 of 103
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• Away from other raw meats, poultry and seafood • Out of contact from cooked meats (cross contamination)
Other factors to consider when storing meat are: • Keep meat in single layers on trays –fat side up • Don’t mix different types of raw meat • Never mix raw and cooked meats • Primary and secondary cuts can be stored for up to 10 days • A sound stock rotation program should be maintained (FIFO)
Frozen Storage • Lamb, beef and veal can be frozen for 6 months at minus 18 °C or below • Pork can be frozen for 3 months • Never freeze meat in great quantities • Meat must thoroughly wrapped to prevent freezer burn • Never re-freeze meat after it has been thawed • Label and date all items • Rotate all frozen stock • Thaw meat fat side up, covered in the refrigerator Frozen meat should show no signs of: • Discolouration or freezer burn • No excess ice crystals • No evidence of defrosting (this is usually in the form of excess frozen liquid in the packaging)
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Revision 1.
Why do you need to be familiar with the food hygiene regulations in your state?
2. Name five likely sources of contamination of meat?
3. Name five factors which influence the tenderness of raw meat?
4. Name 5 methods of tenderising meat:
5. Which cooking method would you use to cook the following offal? Oxtail: Brains: Kidneys: Page 70 of 103
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6. List 5 safety measures to follow when operating a food-slicing machine:
7. List five dishes in which pork trimmings can be used profitably:
8. List 5 points relating to the correct storage of meat:
9. Explain the correct method for defrosting meat:
10. State the advantages of purchasing vacuum packaged meat:
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11. Explain the following terms and why do we use them? Larding: Barding: Trussing:
12. What method of cookery would you use for each of the following meats? Fillet of Venison: Rack of Lamb: Pig’s trotter: Veal Cordon Bleu:
13. The chef has asked you to clean a whole sirloin weighing 4 kg. He also wants you to cut 200 gm portion steaks from it. How many steaks will you get if the trimming waste is 10%? How much would each portion (steak) cost if the sirloin costs $14.50 kg? How many steaks? The cost of each steak? $
14. The meat you have for a wet (braise) dish has too much fat. What do you do to solve this problem?
15. Why is it important not to store raw meat and cooked meat together?
16. What temperature and relative humidity should fresh meat be stored at?
17. Name the 3 primal cuts from a side of lamb: Page 72 of 103
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18. Name 3 secondary cuts from a loin of lamb:
19. Name 4 secondary cuts from an Argentine of beef:
20. What are the 2 main feed types for beef?
21. What is yield testing and why do we do it?
22. Name 3 reasons for marinading meat?
23. What is Marbling, in relation to beef?
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Tasklists Day 1 Cookery Theory Introduction to Module Hygiene & Safety Confirm food production requirements Calculate commodities Beef and Veal
Page 14 Page 12 & 15 Page 16 Page 16 Page 24
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstration of Argentine of Beef (Primal) cut into four secondary cuts: Rump, Strip-loin, Wing-rib and Tenderloin. •
Trim and Bone each secondary cut to obtain: 1 x Trimmed, Frenched and Trussed Wing rib 1 x D-Rump, trimmed and Hung 1 x Strip loin, Trimmed and portioned into Steaks (180 gm) (Restaurant Cut) and Stored 1 x Tenderloin, Trimmed and portioned into Steaks (125 gm) (Restaurant Cut) and Stored
•
Yield Test on Argentine of Beef
•
Beef Mince from Argentine Trimmings
•
Beef Strips (for Stroganoff, Day 2) using tenderloin (80gm each)
•
Prepare Steak and Kidney Pie filling using rump trimmings (1 recipe each)
•
Individual Beef Wellington from strip loin (2 x 125gm portions each) Page 73
Cut of meat: Argentine of beef Weight Original weight Trimmed weight
% 100
Total cost
Page 72
Cost per kg
Trimmed weight % = Trimmed weight divided by original weight x 100 Cost per kg trimmed weight = Total cost of meat divided by trimmed weight In all practical sessions students will be assessed on the following:
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• • • • • •
Workflow Clean kitchen premises and equipment Food presentation Maintain the quality of perishable supplies Workplace hygiene Workplace safety
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Day 2 Cookery Theory Meat Tenderness Tenderisation of Meat Labelling information Purchasing specifications
Page 17 Page 18 Page 21 Page 22
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher.
Beef Cookery Steak and Kidney Pie (1 recipe each) Page 72 Beef Stroganoff with Rice Pilaf (1 recipe each) Page 74
Veal cookery Veal Osso Buco with Soft Polenta (1 recipe each) Page 75 In all practical sessions students will be assessed on the following: • • • • • •
Workflow Clean kitchen premises and equipment Food presentation Maintain the quality of perishable supplies Workplace hygiene Workplace safety
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Day 3 Cookery Theory Lamb and mutton Game Yield testing and Portion Control
Page 30 Page 36 Page 46
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. •
Separate a side of Lamb into Hind Quarter and Fore Quarter Fore Quarter (Primary) to be separated into the following cuts: Shank to be removed, Trimmed and Frenched Neck & Shoulder to be boned and stored Breast to be prepared for mince for Kofta (day 4)
Hind Quarter (Primary) to be separated into 4 Secondary cuts: Rib loin: - 2 x 4 Rib Racks (Frenched) (Restaurant cut) Mid loin: - Trim and De-nude Loin. Roll, with Farce in Crepinette (for day 4) Tender loin: - Trim and remove all silver skin (Cryovac) Long leg: - Partially boned and Trussed (Store) Mince all Trimmings for Storage and Kofta (Store for day 4)
•
Game cooking Sumac Spiced Roast Loin of Kangaroo, Larded (1 recipe each)
Page 76
In all practical sessions students will be assessed on the following: • • • • • •
Workflow Clean kitchen premises and equipment Food presentation Maintain the quality of perishable supplies Workplace hygiene Workplace safety
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Day 4 Cookery Theory Offal / Fancy meats Tools Cook meat dishes
Page 38 Page 42 Page 52
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher.
Lamb Cookery Loin of Lamb en Crepinette (1 recipe each) Lamb Kofta (1 recipe each)
Page 77 Page 78
Offal Cookery Calf’s Liver and Bacon (1 recipe each)
Page 79
Beef preparation Cut hung rump into steaks Strip up all rump trimmings for stroganoff and store for test day Lesson 7 (125gm each) In all practical sessions students will be assessed on the following: • • • • • •
Workflow Clean kitchen premises and equipment Food presentation Maintain the quality of perishable supplies Workplace hygiene Workplace safety
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Day 5 Cookery Theory Pork Present meat dishes Storage Revision, Produce meat dishes
Page 33 Page 57 Page 59
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Pork Butchery Pork Loin, (HAM 4099) tenderloin and belly removed, per 3 students. Remove chine and feather bones Rib loin: Ribs: style ribs Mid loin: Remaining Mid loin Belly end: 6) Trimmings:
Cut 4 bone Rack of Pork Roast and French bones and truss. Remove remaining ribs. Blanch and marinade for American Denude and Cut 6 medallions each, used for Piccatta Milanese Roll with farce and truss. (Page 80) Cut 120gm squares from belly end (Marinade and Store for day Finely Mince for Japanese Gyoza (Store for day 6)
Pork Cookery Pork ribs: American style (class exercise) Page 79 Pork Piccatta Milanese (1 recipe each) Page 80 Marinate pork belly Page 81 In all practical sessions students will be assessed on the following: • • •
Workflow Clean kitchen premises and equipment Food presentation
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• • •
Maintain the quality of perishable supplies Workplace hygiene Workplace safety
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Day 6 Cookery Theory Theory assessment: Produce meat dishes
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher.
Pork Cookery Asian Slow cooked Pork Belly (1 recipe each) Japanese Gyoza (1 recipe each)
Page 81 Page 82
Offal Cookery Lamb brains in herbed crumbs (1 recipe each)
Page 83
In all practical sessions students will be assessed on the following: • • • • • •
Workflow Clean kitchen premises and equipment Food presentation Maintain the quality of perishable supplies Workplace hygiene Workplace safety
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ď ?
Prerequisite tasks Beef breakdown (day 1) Boning, Cutting, Ageing, Trimming, Yield test Beef Wellington (day 1) Beef, Shallow frying Storage of meat (day 1) Steak and kidney pie (day 2) Offal, Stewing, Tenderising Beef stroganoff (day 2) Shallow frying, Beef Veal osso bucco (day 2) Veal, Braising Lamb butchery (day 3) Lamb, Portioning, Storage, Mincing Sumac spiced kangaroo (day 3) Game, Marinating, Larding Rolled loin of lamb (day 4) Rolling, Stuffing Lamb kofta (day 4) Grilling, Skewering Calves liver (day 4) Fancy meats Pork loin butchery (day 5) Trussing, Pork, Minimise wastage American style pork ribs (day 5) Roasting, Marinating Piccatta Milanese (day 5) Pork, Shallow frying Slow cooked pork belly (day 6) Pork, Marinating, Roasting Gyoza dumplings (day 6) Pork, Portioning Crumbed lambs brains (day 6) Offal, Shallow frying Workflow Clean kitchen premises and equipment Food presentation Maintain the quality of perishable supplies Workplace hygiene Historical and cultural dishes
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Recipes
Steak and kidney pie 2 small pies Ingredients 80 gm 50 gm 1 tbls 1 tbls ¼ Splash 1 tsp 20 ml 50 gm 100ml 2 twigs
Rump steak Beef kidney Flour Oil Onion sliced Worcestershire sauce Tomato paste Red wine Champignons (sliced) Beef stock Thyme leaves Short crust pastry Puff pastry
Method • Trim the meat of excess fat and sinew and cut into 2cm cubes. Peel the skin from the kidneys. Trim away any fat or sinew. Cut the kidneys into 2 cm dice. Mix the flour with the rump and kidneys. • Heat the oil in a frying pan, add the onion and cook for 5 minutes, or until soft. Remove from the pan with a slotted spoon. Brown the meat and kidneys and then return the onion to the pan. • Add the Worcestershire sauce, tomato paste, wine, stock, mushrooms and thyme to the pan. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes or until the meat is tender. Season, to taste, and allow to cool. • Preheat the oven to 210°C. Roll the short crust pastry between two sheets of baking paper, so that it is 4cm larger than the pie dishes. • Line the pie dishes with the short crust pastry; trim the edges level with the pie dish. Fill dishes with the pie filling. • Cut out puff pastry discs the same diameter as the pie dishes. Brush the short crust pastry with egg wash and gently press on the puff pastry lid, ensuring a good seal. Cut two steam holes in the lid. Decorate the pie with leftover pastry if desired and brush the top with egg wash. Bake for 15-20 minutes at 190 °C or until the pastry is golden.
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Individual Beef Wellington 1 portion
Ingredients 125 – 180gm 5gm 1 slice 1 sheet 1 30gm
Beef sirloin or tenderloin English mustard Prosciutto Puff pastry Egg (for egg wash) Duxelle (see recipe below)
Duxelle (class batch) 50gm
Butter
1kg 50gm
Champignons (finely chopped) Shallots (finely diced)
2 cloves To taste To taste
Garlic (crushed) Salt Pepper
Method: Duxelle • Melt butter, add garlic, sauté shallots, add champignons and cook slowly until all the moisture •
has evaporated (15-20 minutes). Season.
Beef • Seal beef in hot pan. • Brush beef with English mustard. • ‘Cap’ sealed beef with 30 gm duxelle and wrap in prosciutto. • Cut a ring of puff pastry about 2cm in diameter larger than the beef. (A fluted cutter would • • •
work well for this). Brush with egg wash. Place the meat on the pastry and top with another ring of pastry cut large enough to cover the beef and seal around the base. Try to take care with this process to help with final presentation. Brush the final product with egg wash and decorate with pastry trimmings or score with a knife. Bake in hot oven (210°C) for 12 – 15 minutes or until pastry is golden and crisp.
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Beef Stroganoff 1 portion Ingredients 125 gm 1 tsp Trace 5gm 10gm 50gm 80ml 8 drops 5gm
Beef tenderloin or rump Oil Salt & Pepper Butter Shallots (finely chopped) Champignons (thinly sliced) Cream Lemon juice Parsley (chopped)
Method • •
Cut meat into strips 5 cm long and 1 cm square, across the grain where possible. Heat oil in a heavy based sauté pan, season the beef and add to the very hot oil. Remove the beef when coloured, but still underdone in the middle. • Melt the butter in the same pan, and cook the shallots without colour. • Add the champignons to the shallots. • Add the cream and reduce by half or until a nice coating consistency is achieved. Season if required and finish with lemon juice. • Return the beef (and juices) to the sauce and reheat without boiling. • Finish with chopped parsley just before service • Serve with rice pilaf or Roesti potato • *Julienne of dill cucumbers can also be added to the sauce at the last minute. *Sour cream can be used in place of fresh cream
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The Gordon I Produce meat dishes Learner Guide
Veal Osso Buco 1 portion Ingredients 200gm Trace Trace 10gm 5gm 80gm 125ml 125ml 125ml 1 clove 20gm
1 piece of veal osso buco (from hind leg, 3 cm thick) Salt Pepper Flour Olive Oil Onions (finely chopped) Tomatoes (pureed) Dry White Wine Chicken stock Garlic (pasted) Parsley (chopped) Salt Pepper
Method • Season Osso buco with salt and pepper and coat with flour. • Heat oil in a heavy based sauté pan and add osso buco to the hot oil. Remove the meat when lightly coloured. • Sauté the onion in the pan and cook without colour. • Arrange the Osso buco on top of the onions; add the pureed tomatoes, dry white wine and chicken stock. The meat should be ¾ covered. • Bring to the boil and slowly simmer, covered for 90 minutes. (Can be placed in the oven) • After 90 minutes add the garlic and simmer for a further 30 minutes or until the meat is very tender. • Finish with chopped parsley and season as required. • Serve with soft polenta (see recipe below).
Polenta Ingredients 125ml Trace Trace Trace 20gm 10gm 10gm
Water Nutmeg Salt Pepper Polenta Butter Parmesan Cheese
Method • Heat the water, add the nutmeg , salt and pepper Page 88 of 103
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Once boiling, ‘Rain’ in the polenta in a slow continuous stream. Simmer, stirring continuously, for 5 minutes. Add butter and parmesan. *The polenta should be the same consistency as soft mashed potato.
Sumac Spiced Roast Loin of Kangaroo
1 portion kangaroo and sauce Ingredients 100ml 1 Tbls 100ml 50gm 150gm Trace Trace 15gm
Game stock (reduced) Demerara sugar Balsamic vinegar Pork back fat Loin of Kangaroo Salt Pepper Sumac spice
Sauce: Combine the stock, sugar and balsamic vinegar in a pot and reduce to a coating consistency. Method • Cut the pork back fat into ½ cm x ½ cm strips and with a larding needle ‘sew’ the cold fat into the kangaroo loin along the grain. (Larding) • Season the kangaroo with salt and pepper and the sumac spice. Seal in a very hot pan with a small amount of oil until lightly browned all over. Place in a hot oven and roast for about 4 – 5 minutes, or until medium rare. • Remove from the pan and allow to rest for 10 minutes before carving. • To serve, slice the loin into 1 cm slices, place a spoonful of the baba ganoush on the plate, arrange the loin slices neatly on top so as the nice pink kangaroo flesh can be seen, then run the sauce around the outside of the plate.
Baba Ganoush 10 portions (class batch) Ingredients 5 4 tspn 4 cloves 1 100ml 2
Eggplants Tahini Garlic (pasted) Lemon, zested and juice Olive oil Red capsicum
Method • Preheat oven to 180°C. • Char the eggplants over an open flame and roast in a pre-heated oven until the outside is Page 89 of 103
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golden and crisp and the centre is soft and cooked through. Cool the eggplant then scrape out the flesh and allow to drain in a filter paper lined chinois. Place in a food processor with the garlic, tahini, lemon juice, lemon zest and olive oil. Process till smooth, season to taste. Grill the capsicum under the salamander until dark brown and blistered all over (turning regularly). Place in a plastic bag to sweat. Remove the skin and cut the capsicum flesh into brunoise. Fold the capsicum through the eggplant mix.
Loin of Lamb en Crepinette 1 portion Pork and veal farce (class batch) Ingredients 50gm Butter 1 Onion (finely diced) 500gm Pork mince 500gm Veal mince 1 clove Garlic (pasted) 20ml Brandy 1 Egg 10gm Thyme leaves (chopped) Trace Salt Trace Pepper Method • Pre-heat oven to 180°C. • Sweat the diced onion in the butter for 5 minutes until translucent without any colour. Cool. • Mix all of the remaining farce ingredients together and season to taste.
120gm
Lion of Lamb Crepinette (caul)
Method • Season the loin of lamb and seal in a hot pan. • ‘Cap’ the sealed loin with 80 gm of the pork and veal farce. • Lay out a piece of Crepinette onto a clean tea towel. Cut out an intact piece approximately the size of an A4 piece of paper. (Enough to securely wrap the loin). • Lay the loin on the Crepinette farce side down and encase the loin with the Crepinette. Trim off any excess overlap. • Brush with melted butter and roast in the oven 180°C for about 10 minutes or until the loin is medium rare. Rest for 5 minutes. Page 90 of 103
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Slice and arrange neatly on a warmed plate. Accompany with sauce of your choice.
Middle Eastern Lamb Kofta 1 portion kofta Ingredients 150gm Pinch 1tsp 1 tsp 20gm 10gm 1
Lamb mince (fine) Cinnamon Cumin Garam Marsala Fresh breadcrumbs Chopped parsley Egg yolk Salt Pepper
Method • Combine all ingredients and work well into a paste and lightly season. • Mould carefully onto wooden skewers (finger size & shape). • Grill very carefully to avoid meat coming away from skewer. • Must be cooked through, may need to be finished in oven. • Serve with yoghurt sauce.
Yoghurt sauce Class batch Ingredients 500gm 2 tsp 2 Tbls 2 cloves
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Yoghurt Lemon juice Tahini paste Garlic (pasted) Salt & Pepper
The Gordon I Produce meat dishes Learner Guide
Method • Combine all ingredients and season to taste.
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The Gordon I Produce meat dishes Learner Guide
Calf’s Liver and Bacon 1 portion Ingredients 150gm 50gm 2 20ml 50ml 5ml
Calf’s liver Flour Bacon rashers Vegetable oil Salt Pepper Jus-lie Beurre noisette
Method • Clean calf’s liver of any membrane or sinew and slice into 1 cm slices. Wash and remove any internal veins or blood clots. Thoroughly pat dry. • Grill bacon rashers until crisp. • Heat oil in a pan. Dust liver with flour, and shallow fry in hot pan. Leave slightly underdone (pink) inside. • Season liver after cooking. • Pat liver on absorbent paper, arrange on a pre-heated plate, and surround with jus-lie. • Brush with beurre noisette and top with grilled bacon. • *Liver is seasoned after cooking as the salt will draw out moisture, (prior to cooking) which makes the liver dry.
American Style Pork Ribs 10 portions Ingredients 2kg
Pork ribs
Marinade 150gm 200ml 200ml 125ml 100ml 70ml 70ml
Brown sugar Barbeque sauce Tomato sauce Bourbon or whiskey Cider Vinegar Worcestershire sauce Soy sauce
Method • Gently simmer the pork ribs in salted water for 30 minutes. • Mix all of the ingredients together for the marinade. • Place the ribs in the marinade for at least 1 hour, (preferably overnight). Page 93 of 103
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Roast the ribs (200ºC) on a wire rack over a roasting tray to prevent the base from burning. Turn and occasionally baste with the marinade. The ribs are ready when they are caramelised all over (25 – 30 minutes).
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The Gordon I Produce meat dishes Learner Guide
Piccatta Milanese 1 portion Ingredients 3 X 50gm 30gm 1 10gm 30ml 50gm
Pork medallions Flour Egg Parmesan cheese (grated) Olive oil Salt Pepper Spaghetti (cooked)
Tomato Sauce 20ml
Olive oil
20gm ½ clove 20ml 1 cup 1 tsp
Onion (finely diced) Garlic (pasted) White wine Crushed tomatoes (tin) Tomato paste
1 tsp 1 tsp
Basil (chopped) Oregano (chopped)
Method • Make a simple tomato sauce by sweating the onions and garlic in the olive oil without colour. • Deglaze the pan with white wine and add remaining ingredients. • Season and cook slowly for 30 minutes. • • • • • •
Make sure the pork medallions are of equal thickness. Season the medallions and dust in flour and place in a mixture of beaten egg and parmesan cheese. Heat the olive oil in a fry pan and pan fry the pork medallions until golden brown on both sides. Remove from the pan and keep warm. Reheat the spaghetti and toss with a small amount of the fresh tomato sauce. Arrange neatly on a pre-heated plate. Arrange the pork medallions on the spaghetti. Finish with a neat ‘cordon’ of fresh tomato sauce and basil leaves.
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The Gordon I Produce meat dishes Learner Guide
Asian Slow Cooked Pork Belly 1 portion Ingredients 120gm piece
Pork belly
250ml ½ bunch 50gm
Chicken stock Bok choy Glass noodles
Marinade 1 Tbls 1 Tbls 1 Tbls 1 tsp Pinch 1 Tbls
Hoi sin sauce Soy sauce Tomato sauce Lemon grass (crushed) 5-spice powder Honey
Method • Remove the skin from the pork belly. • Marinate pork in combined ingredients overnight. • Julienne skin. Rub with a little salt. Keep in fridge overnight. • Braise pork in stock for 1.5 hrs at 180 °C, covered. Check pork every 30 mins. • Clean bok choy. • Soak glass noodles for 5 minutes in hot water. Drain and refresh. To Serve • Test that pork is tender. • Drain some liquid from pork and reduce and adjust to sauce consistency. • Crisp pork under salamander. • Dry pork rind. Arrange pork rind julienne skin up on tray and bake (in oven) till crisp. • Cook bok choy in braising liquid. • Heat noodles in braising liquid. • Arrange noodles and bok choy on warm plate. • Place pork on top. Arrange sauce around in correct amount. • Garnish with crisp crackle skin.
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The Gordon I Produce meat dishes Learner Guide
Japanese Fried Gyoza 1 portion
Ingredients 50gm 100gm
Cabbage Ground pork
1 tsp ½ tsp 1 tsp 1 ½ tsp 5gm 6 pieces
Japanese soy sauce Sesame oil Mirin (Japanese rice wine) Spring onion (finely sliced) Grated ginger Dried mushroom (soaked) Gyoza skins
Dipping Sauce 20ml 20ml
Soy sauce Rice vinegar
4 drops
Oriental sesame oil
Trace
Sambal oelek
Method • Cook cabbage in a small amount of boiling salted water until tender. Squeeze out all liquid and chop finely. • Finely chop mushroom and add to the cabbage with the soy sauce, sesame oil, mirin, pork, spring onion and ginger. • Refrigerate for 1 hour or more. • Place a teaspoon of mixture on each gyoza skin, moisten edges with cornstarch and water, fold over and seal. (As per demo). • Cover bottom of a large non-stick frypan with oil, heat and brown the gyozas over medium heat turning frequently (2 minutes). • Add 1/4 cup of water to the pan, then cover and steam on a low heat for about 5 minutes. Shake pan often to prevent sticking. • Remove lid and raise the temperature and cook for a further 2 minutes until crisp. • To make dipping sauce, combine all ingredients. Sambal oelek to taste. • Serve with Japanese style dipping sauce. • Gyoza may be prepared in advance or frozen. Thaw before cooking.
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The Gordon I Produce meat dishes Learner Guide
Herb and Parmesan Crusted Lamb Brains 1 portion Ingredients 1 set
Lamb brains
Court bouillon 1lt 20ml
Water Vinegar
¼ ¼ 2 2 20gm 1 50gm 1 Tbls 10gm 50gm
Onion Carrot Bay leaf Cloves Flour Egg Bread crumbs Soft herbs* (chopped) Parmesan cheese (grated) Clarified butter
Method • Soak the brains in water or milk for 30 minutes. • Carefully remove membrane and any blood clots. • Poach for 10 minutes in court bouillon. Allow to cool in liquid. • Break brains into halves and remove the ‘stem’. • Crumb the brains by dusting with flour, passing through egg wash and rolling in bread crumb, herb and parmesan mix. • (*Soft herbs may include parsley, thyme, chervil, tarragon etc.) • Panfry brains in clarified butter until golden brown on all sides. • Pat dry on absorbent paper. •
Serve with lemon and fresh tomato sauce (Piccatta recipe).
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The Gordon I Produce meat dishes Learner Guide
Roast Mid Loin Pork with Farce 1 kg Ingredients 1kg 8 halves 1 tsp 50ml 1 tsp
Mid Loin Pork Tinned apricots Mint (chopped) Olive oil Salt
Method •
Unroll the pork and place rind side down on a flat surface. Combine the apricot and mint. Place the apricot halves hollow side down on the thickest half of the pork. Bring the other half over to enclose. Tie the pork roll with unwaxed kitchen string at regular intervals.
•
Place pork on a wire rack over a roasting pan. Brush rind with the olive oil and rub with salt. Bake 20 minutes at 230°C, then reduce oven to 200°C. Bake 50 -60 minutes or until juices run clear when a skewer is inserted in the thickest part. Transfer to a chopping board. Cover with foil. Rest for 15 minutes.
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The Gordon I Produce meat dishes Learner Guide
Glossary Abattoir Agneau Best-end Boeuf Boyaux Carcase Carre Caul Cervelle Chateaubriand Coeur Collagen Contre fillet Cote Crepinette Crown roast Dressed weight Dripping Elastin Entrecote Escalope Escalopine Eye fillet Farce Foie Gigot HAM number Lard Langue Lights Marbling Mignon Moelle Noisettes Offal Paillard Porc Porterhouse Primary cut Page 100 of 103
Place where animals are slaughtered for food Lamb Lamb rib-loin Beef Intestines The complete after slaughter, minus the head, hide, hooves and entrails Rib-loin A thin membrane covering the lower intestines of pigs Brain Double tenderloin steak Heart Connective tissue which will soften during a wet and slow cooking process Striploin Cutlet Caul Two frenched rib-loins shaped like a crown with interwoven ribs. Usually from lamb The weight of the prepared carcase Rendered beef or lamb fat Connective tissue which will not break down during cooking Striploin steak Schnitzel Small schnitzel Tenderloin Farce meat usually used for stuffings, terrines and pate en croute Liver Leg, usually from lamb Handbook of Australian Meat identification number Rendered pork fat Tongue Lungs The fat specks running through the meat muscle A restaurant cut from the tenderloin Marrow Lamb or pork restaurant cuts from the mid-loin Fancy meats A pork steak usually cut from the round Pork Striploin The first cut from the quarter The Gordon I Produce meat dishes Learner Guide
Quarter Queue Restaurant cut Ris Rognon Rosettes Saddle Secondary cut Short leg Shortloin Side Sirloin Suet Sweetbread Tournedo Tripe Veau
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A quarter carcase, obtained by cutting the side in 2. Tail Ready-to-cook meat cuts Sweetbread Kidney Lamb or pork restaurant cuts from the mid loin The unsplit mid-loin usually from lamb or veal The first cut from the primal usually boned, trimmed and ready to portion or cook The leg without the rump, or chump in lamb The unboned strip loin with the fillet attached One side of a carcass, which has been split along the backbone Striploin Kidney fat The growing glands of animals A restaurant cut from the beef tenderloin The first and second divisions of the stomach of a ruminant Veal
The Gordon I Produce meat dishes Learner Guide
Notes
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The Gordon I Produce meat dishes Learner Guide
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The Gordon I Produce meat dishes Learner Guide