This unit applies to the preparation of a range of meat dishes in a commercial kitchen or catering operation and may include foods from varying cultural origins and may be derived from classical or contemporary recipes. The course is also intended to provide participants the knowledge of preparing basic butchery techniques quality points and presentation. This unit deals with the following competencies:Select primary, secondary and portioned cuts of pork, lamb, beef and veal required for menu items, Select offal as required for menu items, Apply and use leftovers to minimise waste and maintain quality, Select low cost cuts and meat products when and where appropriate, Select the best supplier for quality and price according to enterprise requirements, Minimise wastage through appropriate purchase and storage techniques, Select and use suitable knives and equipment for meat preparation and cooking, Prepare and portion meat cuts and offal according to menu requirements, Prepare and use suitable marinades where appropriate for a variety of meat cuts, Select and use a variety of appropriate cooking methods for meats, Cook and present a variety of primary, secondary and portioned meat cuts to standard recipe specifications, Cook and present a variety of offal to standard recipe specifications, Portion and serve meats according to menu requirements, Carve meats using the appropriate tools and techniques, taking into consideration meat structure; and Thaw frozen meats correctly.
- Teacher: Luse.Baleisuva Baleisuva