RTO Works

185 views 7:35 am 0 Comments March 27, 2023

           

 

First published 2020

RTO Works
www.rtoworks.com.au

[email protected]

0452 157 557

© 2020 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information.

RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at [email protected].

Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.

 

 

 

 

 

Contents

1: Introduction  6

2: Working with meat 19

Chef’s Toolbox  37

 

 

SITHCCC014 Prepare meat dishes

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various meat dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Prerequisite

SITXFSA001 Use hygienic practices for food safety.

Learning goals

·           Select ingredients for meat dishes.

·           Select, prepare and use equipment.

·           Portion and prepare ingredients.

·           Cook meat dishes.

·           Present and store meat dishes.

Fact Sheets

·           Fact Sheet 1 Following hygienic work practices

·           Fact Sheet 4 Managing food safety hazards and risks

·           Fact Sheet 5 Safe food handling

·           Fact Sheet 6 Receiving and storing food

·           Fact Sheet 7 Cleaning and sanitisation

·           Fact Sheet 8 Working sustainably

·           Fact Sheet 10 Workflow planning

·           Fact Sheet 11 Special dietary requirements

·           Fact Sheet 14 Culinary terms

·           Fact Sheet 16 A tour of the large equipment in a commercial kitchen

·           Fact Sheet 17 Commercial kitchen utensils

·           Fact Sheet 18 Pots, pans, trays and steamers

·           Fact Sheet 19 Knives

·           Fact Sheet 20 Equipment safety, cleaning and maintenance

·           Fact Sheet 21 Blenders, mixers, food processors and food mills.

·           Fact Sheet 22 Graters, mouli and mandoline slicers

·           Fact Sheet 23 Weights and measures

·           Fact Sheet 27 All about braising

·           Fact Sheet 28 All about frying

·           Fact Sheet 29 All about grilling

·           Fact Sheet 31 All about roasting and baking

·           Fact Sheet 32 All about stewing

·           Fact Sheet 35 Garnishes.

Overlap alert

Learners may already be familiar with the following concepts:

·           cleaning and sanitisation

·           safe food handling

·           hygienic work practices

·           workflow planning

·           sustainable work practices

·           use of commercial kitchen equipment and utensils

·           knife skills

·           culinary terms.

You might consider a brief refresher with an emphasis on applying the existing knowledge and skills in the context of preparing meat dishes.

 

1: Introduction

 

In this unit you will learn how to prepare and cook various meat dishes following standard recipes. You will be able to select and prepare ingredients, and use relevant equipment, cookery and food storage methods.

Safe food handling

You will have learned about safe food handling already, but it is important to refresh your memory on the key principles.

Food safety considerations for working with meat have been provided below.

Time for some facts

Look at the following Fact Sheets:

·           Fact Sheet 1 Following hygienic work practices

·           Fact Sheet 4 Managing food safety hazards and risks

·           Fact Sheet 5 Safe food handling.

If you have already looked at these Fact Sheets you can move on or review them to refresh your memory.

Meat

Meat can contain a number of harmful bacteria including:

  • salmonella
  • listeria
  • campylobacter
  • coli

Each of these bacteria can cause food poisoning which, in vulnerable groups, can be extremely serious and even fatal.

There are a number of safe food handling strategies which you can use prevent cross contamination. Proper storage, cooking and defrosting techniques will also prevent food poisoning. For example:

  • Avoiding cross contamination: Use the following strategies to avoid cross contamination:
    • Wash your hands thoroughly before and after handling raw meat.
    • Don’t let raw meat or associated blood and juices come into contact with other food types.
    • Clean all utensils, surfaces, equipment before and after preparing meat and between preparing meat and other food types.
    • Use separate cutting board for meat.
    • Store meat at the bottom of fridge so meat juices can’t drip down onto other foods.
  • Cooking meat correctly: While some meat can be cooked to taste, other meat products must be cooked to well done. For example:
    • Ensure that minced meat and products containing minced meat such as sausages are cooked right through to the centre (not pink at all, juices run clear).
    • Leftovers must be reheated to steaming hot.
LIFT THE LID
Read the information from the Australian Institute of Food Safety about the best practices for preparing raw meat at:

https://www.foodsafety.com.au/blog/best-practices-for-preparing-raw-meat-2

Share some of the food safety practices that you use in your workplace when handling meat with the rest of your group.

Food storage

As with any food items you must ensure you are using ingredients that are in date and fresh. Food safety standards require that food is labelled and rotated to ensure freshness and quality.

Always check the use by dates and best before dates of food before you prepare it.

Labelling

·           Place labels on containers/trays.

·           Labels/stickers include:

o     colour-coded stickers

o     ‘days of the week’ stickers

o     use by food labels

o     prep labels (item, name, quantity, date, use by)

o     ‘use first’ or ‘new stock/old stock’ labels.

·           Make sure use by or best before dates are not removed from packaging.

·           Shelving should be labelled to assist with correct storage, rotation and inventory management.

 

LIFT THE LID
Learn more about the requirements of food labelling, use by dates and best before dates here:

https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/

Research the ‘Julian Date’ and take notes.

 

LIFT THE LID
You will find comprehensive information about shelf life and labelling requirements for meat here:

https://www.primesafe.vic.gov.au/standards-and-guidelines/primenotes/shelf-life-and-labelling-requirements-for-meat-products/

Read the material in the article and take comprehensive notes. (Hint: This material may be useful during the written exam for this unit).

 

what’s COOKING?
Look in the dry store, fridge/cool room and freezer and note down the information you learn from labels on meat and meat products in stock.

Try to find at least one example of a Julian Date and work out the date.

 

Storage

·           All food must be stored in food-grade storage containers.

·           Check the condition of food containers before use and throw out those that are cracked/split, or have poor fitting lids.

·           Wash and sanitise before use.

·           Single-use containers should never be reused.

·           Lids must be tight fitting.

·           If you need to use cling film or foil, make sure it covers the container tightly.

·           Check temperature of fridges/cool rooms and freezers

·           Check for signs of humidity and moisture in dry stores

·           Check packaged foods for signs of contamination, spoilage or pest infestation

·           Check dry stores for signs of pest infestation

·           Make sure food storage areas have sufficient lighting to assist with identification or spoiled and contaminated foods

·           Check for adequate ventilation in the kitchen area to reduce condensation build up.

Storing meat

  • Store meat correctly to avoid food poisoning

Storing meat correctly prevents bacteria from multiplying. Use the following storage techniques:

  • keep raw meat below 5˚C until it is ready to be cooked
  • don’t leave cooked meat at room temperature for longer than two hours
  • keep hot meals containing meat above 60˚C until ready to be served.
  • Freeze and thaw meat correctly

Use the following techniques to freeze and thaw meat safely:

  • Freeze raw meat within two days.
  • Defrost meat in the fridge or in cold water if it is in a sealed, watertight bag.
  • If defrosting meat in the microwave, it must be cooked immediately because it may have developed warm spots.
Time for some facts

Look at Fact Sheet 6 Receiving and storing food.

Review the information in the Fact Sheet, taking particular note of the sections relating to storing chilled and frozen foods.

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Choosing fresh, quality meat

There are different signs of freshness and quality when it comes to meat, but there are some simple steps you can take to check.

Butchering

The meat that you buy should be well-butchered. Some signs of well-butchered meat include:

  • Consistency – cuts of the same type should be consistent in size and thickness. The texture and grain should also be consistent. As should the colour.
  • Quality – the cuts of meat should be smooth and even. There shouldn’t be ragged edges.

Colour

The colour of meat will vary depending on the type and cut. However, meat should look vibrant and rich. Meat that looks dull, discoloured or blotchy is less likely to be fresh.

Smell

Most meat should not have a strong smell. (Even fish which is fresh does not have a strong ‘fishy’ smell and should definitely not smell of ammonia).

Look and feel

Meat should look and feel fresh. It should not look or feel slimy or be darker in colour than other similar cuts of the same type. Packaging should be in-tact and not damaged or torn.

Use-by dates

Meat should be within its use-by date. You should also rely on rotation labels/systems, prep labels and use first labels.

Storage

Meat must have been stored according to food safety principles and so as to optimise its shelf-life. For more information about safe storage of meat, see Fact Sheet 75 – Receiving and Storing Food.

LIFT THE LID
You will find a lot of valuable information about the packaging, storage and shelf-life of meat in Australia at the following link. Refer to page 7 for a list of signs of meat which is fresh compared with meat which is at the end of its shelf life.

https://www.mla.com.au/globalassets/mla-corporate/research-and-development/program-areas/food-safety/pdfs/shelf-life-of-australian-red-meat-2nd-edition.pdf

 

LIFT THE LID
The following article provides some great information about how to choose fresh, quality beef. It is from an American site so some of the cuts mentioned may be unfamiliar but the principles are still useful.

https://www.chefsteps.com/activities/selecting-meat-for-purchase

 

LIFT THE LID
Read the following articles about selecting quality meat products. Compare the different advice and compile a list which makes sense to you. Share two of the tips from your list in a group discussion facilitated by your trainer.

http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-meat/choosing-meat/

https://www.theculinarypro.com/about-meat-and-poultry

https://www.lambandbeef.com/proteins/beef

 

share plate
You and the group will discuss signs of food spoilage and contamination, specifically those seen in meat products.

Your trainer will facilitate the discussion and begin by leading with examples.

 

what’s cooking?
Look at the meat and meat products in your training kitchen. Check that foods are rotated and that food in stock is fresh and of quality with no signs of contamination and spoilage.

Check that storage conditions are optimal by checking temperature gauges and taking temperature measurements.

Equipment and utensils

When preparing and cooking meat you will use a broad range of commercial kitchen equipment and utensils. You should already be familiar with these from other units in your course.

You must also be able to weigh and measure the ingredients you work with, so understanding standard units of measurement and being able to convert them is a key skill.

Kitchen equipment and utensils you will use when preparing meat include:

 

  • deep fryers
  • blenders and food mills
  • hot plates and griddles
  • microwaves
  • salamanders or other forms of grillers
  • knives (butcher and boning knives, carving knives, chef knives and utility knives)
  • knife sharpening equipment
  • larding needles
  • measuring jugs
  • measuring spoons
  • scales
  • meat bats, cleavers and mincers
  • oven mitts
  • pots and pans
  • portion control scoops
  • scoops, skimmers and spiders
  • service-ware
  • small utensils
  • spoons: plain and slotted, ladles, serving spoons and wooden spoons
  • temperature probes

 

The Fact Sheets below cover a wide range of kitchen equipment and utensils.

 

Time for some facts

Review the following Fact Sheets to refresh your memory on the range of equipment and utensils available.

·           Fact Sheet 16 A tour of the large equipment in a commercial kitchen

·           Fact Sheet 17 Commercial kitchen utensils

·           Fact Sheet 18 Pots, pans, trays and steamers

·           Fact Sheet 20 Equipment safety, cleaning and maintenance

·           Fact Sheet 21 Blenders, mixers, food processors and food mills

·           Fact Sheet 22 Graters, mouli and mandoline slicers

·           Fact Sheet 23 Weights and measures.

If you have already looked at these Fact Sheets you can move on or review them to refresh your memory.

The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any type of equipment. Instruction manuals provide information specific to the piece of equipment, such as:

  • how to use it safely and hygienically
  • how to set up/assemble
  • what attachments/accessories can be used
  • how to operate the equipment and any programmable settings
  • ingredient quantities or volumes
  • troubleshooting (what to do when things go wrong)
  • cleaning and basic maintenance
  • spare parts information
  • service requirements (when to get the machine repaired or serviced).

You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken or faulty piece of equipment unless the instruction booklet says that this is within an operator’s skill level or your supervisor has indicated is it part of your responsibilities.

If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your supervisor and tag or label the equipment as being ‘out of order’ or ‘not in use’ or similar.

Cleaning and sanitisation

No one wants to use dirty equipment or equipment that isn’t working the way it should. You should always make sure you have cleaned and performed any necessary maintenance on equipment so that it is clean and safe to use for the next time, or for the next person.

 

Time for some facts

Review Fact Sheet 7 Cleaning and sanitation to refresh your memory on the cleaning and sanitisation requirements of working in a commercial kitchen.

Common signs of uncleanliness or damage may include:

  • food that has not been removed from attachments and accessories
  • spatters or splashes of food on equipment housing
  • dust and dirt
  • stains or marks on equipment
  • cracks, slits and chips
  • issues with electrical cords and plugs.

Key cleaning and maintenance requirements relate to:

  • the correct way to clean and sanitise equipment
  • what maintenance can be safely performed (such as blade sharpening and adjusting, belt tensioning, oiling and lubrication)
  • signs of wear and tear or damage.

Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff to follow.

Knives and knife skills

It’s important to know what type of knives you will use when preparing meat. The main knives you will use include butcher and boning knives, carving knives, chef knives and utility knives. You will also need to know how to use a barding needle.

Precision cutting

The term ‘precision cuts’ relates to the techniques used to cut food into precise shapes and sizes. You will often be required to precision cut meat and there are a couple of reasons for doing so:

  • for garnishing/presentation purposes
  • to cut food so that it can cook or marinate at an even rate.
Time for some facts

Review Fact Sheet 19 Knives to refresh your memory on the different types of knives used in a commercial kitchen environment. Also review the types of precision cuts.

You will practise your precision cutting skills in the next topic.

 

Working sustainably

Every day you spend in the kitchen means you are using water, electricity, gas and producing waste. The impact of the hospitality industry on the environment is well known, and has led to changes in many practices.

Time for some facts

Look at Fact Sheet 8 Working sustainably.

Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn about what you can do to help reduce your impact on the environment.

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Workflow planning

Before you begin cooking, you must know what ingredients, equipment and utensils you need, and how long food will take to cook. You must also have a plan for which tasks will be completed during mise en place and which tasks will be completed during service.

Time for some facts

Look at Fact Sheet 10 Workflow planning.

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Mise en place considerations

When working with meat, there are some tasks which are highly suited to being completed during mise en place and some that can only be completed during service.

Mise en place

There are a number of meat-related tasks which are suitable to do during mise en place including:

  • cutting, slicing or dicing meat
  • portioning meat
  • marinading meat
  • par cooking meat
  • cooking meats using moisture (braising, stewing etc)
  • cooking large pieces of meat (for example, roasting).

 

Service

Some tasks are less suited for mise en place and need to be completed to order during service. For example:

  • Cooking meat using dry sources of heat (for example, grilling a steak)
  • Carving and serving roasted meats.
SHARE PLATE
Work with your group to brainstorm as many meat-related tasks as you can that can be completed during mise en place and those which can only be completed during service.

Presentation and quality indicators

Before dishes are served it is important to evaluate them. Your dishes should be as per the standard recipe, comply with your organisation’s quality standards and should be visually appealing to customers. Check your dishes using the following as a guide:

  • Appearance:
    • How visually appealing is the dish?
    • How does your plating look from different angles?
    • Do garnishes and accompaniments show a range of colour?
    • Do garnishes and accompaniments enhance the main dish but not detract from it?
    • Do all ingredients look fresh?
    • Have you balanced the plate?
    • How do your shapes, lines, patterns and stacks work together?
    • Have all drips and spills been wiped (in the direction of the spill)?
    • Is the servingware clean and free of chips and cracks?
    • Have you used the correct type, size and shape of servingware?
Time for some facts

For more information about garnishes, look at Fact Sheet 35 Garnishes.

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.
  • Aroma:
    • Tangy
    • Earthy
    • Spicy
    • Herby
  • Taste:
    • Sweet
    • Salty
    • Acidic
    • Sour
    • Bitter
    • Umami
  • Texture (mouthfeel):
    • Chewy
    • Clean
    • Creamy
    • Crispy
    • Crumbly
    • Crunchy
    • Fibrous
    • Juicy
    • Liquid
    • Moist
    • Mousse
    • Rich
    • Slippery
    • Smooth
  • Consistency:
    • Are sauces of the correct consistency? Are they served consistently across all dishes?
    • Has all meat and accompaniments been cut cleanly and to the right sizes?
    • Are portion sizes consistent?
    • Is presentation consistent?
  • Temperature:
    • Hot
    • Cold
    • Room temperature
    • Is servingware at the correct temperature?
LIFT THE LID
The Culinary Pro provides some great information for plating and presentation:

https://www.theculinarypro.com/plate-presentations

If you have already visited this link, you can move on or review it to refresh your memory.

Special customer requests and dietary requirements

It is quite common to receive specific requests from customers. These may relate to:

  • food allergies
  • food intolerances
  • eating regimes
  • contradictions with medication
  • special dietary requirements relating to texture, temperature or consistency
  • food preferences
  • food restrictions
  • being vegan, vegetarian or pescatarian
  • cultural and religious requirements, such as halal, kosher and so on.
Time for some facts

Look at Fact Sheet 11 Special dietary requirements.

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

 

LIFT THE LID
Research the following:

·           What impact does a Kosher diet have on the way that meat is prepared?

·           What impact does a Halal diet have on the way that meat is prepared?

Take notes about what you learn.

 

Cooking preferences

A customer preference that you will come across fairly frequently in relation to meat is cooking preference. Cooking preference relates to how cooked through the meat is. There are six levels:

  • Blue: blue is charred on the outside and essentially raw on the inside. The centre is cooler than 52°C.
  • Rare: rare is charred on the outside, pink at the very edges and red in the centre. The centre is around 52°C.
  • Medium rare: medium rare is charred on the outside, pink at the edges running to red in the centre. The centre is around 57°C.
  • Medium : medium is charred on the outside with a pink centre. The centre is around 63°C.
  • Medium well: medium well is charred on the outside with brown edges and a slightly pink centre. The centre is around 66°C.
  • Well done: well done is charred on the outside with brown edges and brown centre. The centre is over 71°C.
LIFT THE LID
For more information about cooking preferences for meat, watch the videos at:

https://www.youtube.com/watch?v=n7mBuHr2TxU

https://www.youtube.com/watch?v=VfqoYFQMGmg

Take notes about what you learn.

 

 

2: Working with meat

Culinary terms

There are some culinary terms that you will probably come across a lot throughout this unit including:

Time for some facts

For more general culinary terms, or others that you come across which you are not sure of, refer to Fact Sheet 14 Culinary terms.

You may like to take particular note of any culinary terms that you come across throughout this unit for use in your assessment.

 

Fresh vs frozen?

During your time in the kitchen you will probably work with fresh and frozen meat. Whether there are differences in taste, texture, quality and colour is contentious. Some argue that, in blind tastings and extensive testing, experienced chefs could not tell the difference. Others swear that fresh is best and that freezing changes the proteins and therefore the texture and taste.

Regardless of the taste and texture argument, what is not up for debate is that the nutritional value of meat remains unchanged by freezing.

What do you think? Is the taste and texture changed by freezing? Perhaps you would like to get together with your group and run a test.

Working with beef

History of beef

People have eaten beef since prehistoric times and some of the earliest known cave paintings show early cow-like creatures in hunting scenes. In approximately 8000BC, cows were domesticated for milk, beef and leather and many countries globally eat beef. In Australia, beef farming is one of Australia’s primary agricultural industries, supplying approximately one percent of our gross domestic profit.

 LIFT THE LID
Research modern beef farming processes. How has the way that beef is farmed changed over time? How has this changed the quality and flavour of the meat that we have available to us?

Share your findings in a class discussion facilitated by your trainer.

Cultural/dietary/religious considerations

There are some religious groups which avoid eating beef. For example, some Hindus avoid meat altogether while others eat meat but avoid beef. Other practising Hindus do eat beef so, as always, be sensitive to the needs of individual customers.

 

Common cuts

Chef’s toolbox
Go to the following website to explore the different cuts of beef commonly used in Australia. Make a list of two recipes for each cut. Add your recipes to your Chef’s Toolbox.

https://www.australianbeef.com.au/know-your-meat/beef-cuts/

 

Lift the lid
Watch the video in the following link where Troy Smith, a Melbourne butcher, breaks down a side of beef into its individual cuts of meat.

Breaking down a side of beef with Troy Wheeler (29:00)

https://www.youtube.com/watch?v=w6jCnYmnvyk

You may like to make notes as you watch.

Techniques

You will use a range of techniques when preparing beef including:

 

  • barding
  • boning and trimming
  • cutting and portioning
  • larding
  • marinating
  • mincing
  • rolling
  • tenderising
  • trussing and tying
  • skewering

 

Watch and learn
Your trainer will now demonstrate a range of the practical techniques that you will need to use when preparing meat dishes. Before the demonstration, take a few minutes to review the videos referenced in the ‘Culinary Terms’ section above. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

Marinades and accompaniments

Beef has a myriad of different accompaniments and marinades depending on the style of dish. Examples include:

  • roasted vegetables
  • salads
  • chips

 

  • Mexican style marinade
  • barbeque style marinade
  • red wine marinade.
Chef’s Toolbox
Research at least five accompaniments and five marinades commonly used with beef.

Add your findings to your Chef’s Toolbox.

Cooking methods

Time for some facts

You will use braising, frying, grilling, roasting and stewing with beef. Refer to the following Fact Sheets for more information about each of these techniques:

·           Fact Sheet 27 All about braising

·           Fact Sheet 28 All about frying

·           Fact Sheet 29 All about grilling

·           Fact Sheet 31 All about roasting and baking

·           Fact Sheet 32 All about stewing.

 

Chef’s Toolbox
Research at least one recipe for beef using each of the cooking methods listed above. Add your findings to your Chef’s Toolbox.

Carving

There are a number of techniques for carving beef depending on the size, style, recipe, presentation and organisational quality standards. However, beef should always be cut across the grain.

Watch and learn
Read the information about carving beef at: https://www.recipetips.com/kitchen-tips/t–392/carving-beef.asp

Your trainer will then demonstrate a range of the practical techniques that you will use when carving beef for use in meat dishes. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

 

 

Sauces and garnishes

Beef is suitable to be served with many different sauces and garnishes including:

 

  • gravy
  • mushroom sauce
  • garlic butter
  • steak Dianne sauce
  • horseradish

 

Chef’s Toolbox
Research at least five sauces and garnishes commonly used with beef.

Add your findings to your Chef’s Toolbox.

 

what’s cooking?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise cooking with beef.

Working with veal

Veal

In Australia, beef is generally produced from cattle specially bred for beef whereas veal is produced from the unwanted male calves which were bred as dairy cattle. They are sent to slaughter when they weigh around 70kg. There are some beef cattle (known as vealers or weaners) which are used for veal and they are sent to slaughter weighing up to around 150kg.

 LIFT THE LID
Research the differences between beef and veal. Is there a difference in flavour? Texture? Are there differences in the way that veal should be cooked?

Share your findings in a class discussion facilitated by your trainer.

Cultural/dietary/religious considerations

Lift the lid
Earlier, you learnt that some religious groups avoid eating beef. Do the same groups avoid eating veal? Discuss your answers with the rest of your group in a discussion facilitated by your trainer.

 

Common cuts

Chef’s toolbox
Cuts of veal are very similar to beef but, because the carcass is so much smaller, the cuts are simpler. Compare the cuts and note the differences. Then, make a list of two recipes for each cut of veal. Add your recipes to your Chef’s Toolbox.

https://topcut.com.au/veal/

 

Lift the lid
Watch the video at https://www.youtube.com/watch?v=861gKT73GRo and compare the differences between breaking down a leg of veal and a leg of beef.

You may like to make notes as you watch.

 

Chef’s Toolbox
Research at least five accompaniments and five marinades commonly used with veal.

Add your findings to your Chef’s Toolbox.

 

Chef’s Toolbox
Research at least five recipes which use different cuts of veal in different styles of dishes.

Add your findings to your Chef’s Toolbox.

 

what’s cooking?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise cooking with veal.

 

 

Working with game

History of game

The term game refers to the meat from land animals which are not traditionally domesticated and raised on farms. For the purposes of this unit, we will look at kangaroo, venison and specialty meats like buffalo, camel and crocodile.

Like beef, game has been consumed by people for thousands of years. For a long time though, there was limited availability of game in Australia due to legislative restriction. Now, however, there is increased availability due to farming of game species as well as availability for the use of game meat which has been taken from the wild.

 LIFT THE LID
Research the different types of game meat available in Australia. How popular are they? Which types are emerging? Are there particular health benefits to any?

Share your findings in a class discussion facilitated by your trainer.

Common cuts

ChEF’s TOOLBOX
Watch the following video to see deer carcass being broken down.

How to butcher a deer: Fallow Buck Butchery (33:22)

https://www.youtube.com/watch?v=8d9aQ5mMXv8&feature=youtu.be

What did you think about the chef’s knife skills? Was he safe? Did he minimise waste? How was the processing of the venison different to the processing of the beef?

Techniques

You will use a range of techniques when preparing game:

 

  • barding
  • boning and trimming
  • cutting and portioning
  • larding
  • marinating
  • mincing
  • rolling
  • tenderising
  • trussing and tying
  • skewering

 

 

Watch and learn
Your trainer will now demonstrate a range of the practical techniques that you will need to use when preparing game dishes. Before the demonstration, take a few minutes to review the videos referenced in the ‘Culinary Terms’ section above. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

Marinades and accompaniments

Game has a myriad of different accompaniments and marinades depending on the style of dish. Earthier and fruity flavours are often paired with game. Examples include:

 

  • sweet potatoes
  • lentils
  • mushrooms
  • asparagus
  • fruit-based marinades
  • red wine based marinades

 

Chef’s Toolbox
Research at least five accompaniments and five marinades commonly used with game.

Add your findings to your Chef’s Toolbox.

Cooking methods

Time for some facts

You will use braising, roasting, grilling, frying and stewing with game. Refer to the following Fact Sheets for more information about each of these techniques:

·           Fact Sheet 28 All about frying

·           Fact Sheet 29 All about grilling

·           Fact Sheet 31 All about roasting and baking

·           Fact Sheet 32 All about stewing.

 

Chef’s Toolbox
Research at least one recipe for game using each of the cooking methods listed above. Add your findings to your Chef’s Toolbox.

 

 

Carving

There are a number of techniques for carving game depending on the size, style, recipe, presentation and organisational quality standards. However, game should always be cut across the grain.

Watch and learn
Read the information about carving beef at: https://www.recipetips.com/kitchen-tips/t–392/carving-beef.asp

Your trainer will then demonstrate a range of the practical techniques that you will use when carving game for use in meat dishes.. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

Sauces and garnishes

Game is suitable to be served with many different sauces and garnishes including:

 

  • red wine jus
  • mushroom sauce
  • pepper and brandy sauce

 

  • fruit sauces
  • parsley
  • herb sprigs (particularly earthier herbs like thyme).

 

Chef’s Toolbox
Research at least five sauces and garnishes commonly used with game.

Add your findings to your Chef’s Toolbox.

 

what’s cooking
Your trainer will now provide you with a range of recipes and ingredients so that you can practise cooking with game.

Working with lamb

History of lamb

Approximately 10 000 years ago, people in Central Asia discovered that sheep were a good source of food (and also warmth). It is widely eaten in Europe, Australia and New Zealand and many areas of Asia. Surprisingly, lamp is not as popular in North America.

Australians have always been big consumers of lamb. However, in recent years, the price of lamb has almost doubled which has led to a decline in consumption compared to other proteins. Overall consumption of red meat had also declined.

 LIFT THE LID
Research the importance of the lamb industry to Australia. How popular is lamb? Which breeds are used for eating? Are there cultural aspects to lamb?

Share your findings in a class discussion facilitated by your trainer.

Cultural/dietary/religious considerations

While lamb is not traditionally avoided by religious groups, it does play a part in some religious ceremonies. For example, lamb is often eaten by Greek Orthodox Christians at Easter.

Common cuts

Chef’s toolbox
Explore the chart at the following link to learn about the common cuts of lamb. Research two recipes for each cut and add them to your Chef’s Toolbox.

https://www.australianlamb.com.au/know-your-meat/lamb-cuts-chart/

 

Lift the lid
Watch the following video to see Melbourne chef, Troy Wheeler, process a side of lamb.

Breaking down a side of lamb with Troy Wheeler (14:13)

https://www.youtube.com/watch?v=oykumDx0qsQ

You may like to take notes as you watch.

Techniques

You will use a range of techniques when preparing lamb:

 

  • barding
  • boning and trimming
  • cutting and portioning
  • marinating
  • mincing
  • rolling
  • trussing and tying
  • skewering

 

Watch and learn
Your trainer will now demonstrate a range of the practical techniques that you will need to use when preparing lamb dishes. Before the demonstration, take a few minutes to review the videos referenced in the ‘Culinary Terms’ section above. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

Marinades and accompaniments

Lamb has a myriad of different accompaniments and marinades depending on the style of dish. Herbs like mint and rosemary are often paired with lamb. Lamb is also popular in Greek cuisines so Greek flavourings like oregano, garlic and lemon are also popular.

Examples include:

 

  • minted peas
  • roasted vegetables
  • asparagus
  • vegetable side dishes
  • salads
  • Greek lamb marinades
  • barbeque marinades
  • honey soy marinades

 

 

Chef’s Toolbox
Research at least five accompaniments and five marinades commonly used with lamb.
Add your findings to your Chef’s Toolbox.

Cooking methods

Time for some facts

You will use braising, roasting, grilling, frying and stewing with lamb. Refer to the following Fact Sheets for more information about each of these techniques:

·           Fact Sheet 27 All about braising

·           Fact Sheet 28 All about frying

·           Fact Sheet 29 All about grilling

·           Fact Sheet 31 All about roasting and baking

·           Fact Sheet 32 All about stewing.

 

Chef’s Toolbox
Research at least one recipe for lamb using each of the cooking methods listed above. Add your findings to your Chef’s Toolbox.

 

Carving

There are a number of techniques for carving lamb depending on the size, style, recipe, presentation and organisational quality standards. However, lamb should always be cut across the grain.

Watch and learn
Watch the following videos about carving lamb at:

·           How to carve a bone-in leg of lamb: Real Simple (0:56)

https://www.youtube.com/watch?v=1Da09G4Xh_4

·           Carve a boneless rolled leg of lamb (02:26)

https://www.youtube.com/watch?v=Ofo_sjV1EUU

·           How to carve the perfect shoulder of lamb: Simply Beef and Lamb (02:44)

https://www.youtube.com/watch?v=rCHQRIq3xRg

Read the article at: https://www.recipetips.com/kitchen-tips/t–1284/carving-lamb.asp

Your trainer will then demonstrate a range of the practical techniques that you will use when carving lamb for use in meat dishes. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

Sauces and garnishes

Lamb is suitable to be served with many different sauces and garnishes including:

 

  • Red wine sauce
  • Mint jelly
  • Mustard sauce
  • Redcurrant jus
  • Tzatziki
  • Barbeque
  • Pomegranate seeds

 

  • Lemon wedges
  • Parsley
  • mint
  • herb sprigs (particularly herbs like rosemary and thyme)
  • chickpeas

 

 

Chef’s Toolbox
Research at least five sauces and garnishes commonly used with lamb.

Add your findings to your Chef’s Toolbox.

 

what’s cooking?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise cooking with lamb.

Working with pork

History of pork

Pork is the most commonly eaten meat in the world with the majority of countries consuming pork or pork products of some kind. There is evidence of pigs being kept and bred for food for as far back as 5000 BC.

Pork accounts for approximately ten percent of Australian’s meat consumption. However, in recent years, that has slowly increased.

There are two categories of pork – fresh pork and preserved (or cured) pork products. These are products which are cured, smoked or cooked to extend their life. For example, ham, bacon, prosciutto, salami and so on. Charcuterie is the term used to describe the process of preparing and preserving meat products in this way. It evolved in the fifteenth century before the development of refrigeration.

 LIFT THE LID
Research the importance of the pork industry Australia. How popular is pork? Does Australia export its pork to other countries? What are the ethical issues around pork husbandry?

Share your findings in a class discussion facilitated by your trainer.

Cultural/dietary/religious considerations

Most (but not all) people of Jewish and Islamic faiths avoid eating pork and pork products.

Common cuts

Chef’s toolbox
Explore the chart at the following link to learn about the common cuts of pork. Research two recipes for each cut and add them to your Chef’s Toolbox.

http://australianpork.com.au/wp-content/uploads/2013/09/Australian-Pork-Cuts-Chart-low-res.pdf

 

Lift the lid
Watch the following video to see butcher, Adam Stratton, process a side of pork.

Australian pork carcass breakdown (11:45)

https://www.youtube.com/watch?v=B6fuolFC2UE

You may like to take notes as you watch.

 

 

Techniques

You will use a range of techniques when preparing pork:

 

  • barding
  • boning and trimming
  • cutting and portioning
  • marinating
  • tenderising
  • mincing
  • rolling
  • trussing and tying

 

Watch and learn
Your trainer will now demonstrate a range of the practical techniques that you will need to use when preparing pork dishes. Before the demonstration, take a few minutes to review the videos referenced in the ‘Culinary Terms’ section above. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

Marinades and accompaniments

Pork has a myriad of different accompaniments and marinades depending on the style of dish. Herbs and spices like fennel and anise are often paired with pork. It is popular in Asian cuisines so Asian flavourings like soy, garlic and ginger are also popular. Apples are a very common pairing with pork and you will very commonly see them either as an accompaniment, a sauce or a garnish.

Examples include:

 

  • roasted vegetables
  • asparagus
  • vegetable side dishes
  • coleslaw
  • salads
  • barbeque marinades
  • honey soy marinades

 

Chef’s Toolbox
Research at least five accompaniments and five marinades commonly used with pork.

Add your findings to your Chef’s Toolbox.

 

 

Cooking methods

Time for some facts

You will use braising, roasting, grilling, frying and stewing with pork. Refer to the following Fact Sheets for more information about each of these techniques:

·           Fact Sheet 27 All about braising

·           Fact Sheet 28 All about frying

·           Fact Sheet 29 All about grilling

·           Fact Sheet 31 All about roasting and baking

·           Fact Sheet 32 All about stewing.

 

Chef’s Toolbox
Research at least one recipe for pork using each of the cooking methods listed above. Add your findings to your Chef’s Toolbox.

Carving

There are a number of techniques for carving pork depending on the size, style, recipe, presentation and organisational quality standards. However, pork should always be cut across the grain.

Watch and learn
Watch the following videos about carving pork at:

·           How to carve roast pork: Food Techniques (1:34)

https://www.youtube.com/watch?v=gUMZP_3tta0

·           How to carve a whole bone-in ham

https://www.youtube.com/watch?v=OmcRV8MmpTs

Read the article at: https://www.recipetips.com/kitchen-tips/t–462/carving-pork.asp

Your trainer will then demonstrate a range of the practical techniques that you will use when carving pork for use in meat dishes. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

 

Sauces and garnishes

Pork is suitable to be served with many different sauces and garnishes including:

 

  • mustard sauce
  • cranberry sauce
  • apples or apple sauce
  • barbeque sauce
  • lemon wedges
  • parsley
  • sesame seeds

 

Chef’s Toolbox
Research at least five sauces and garnishes commonly used with pork.

Add your findings to your Chef’s Toolbox.

 

what’s cooking?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise cooking with pork.

Working with offal

History of offal

Offal refers to any of the non-muscular or bony parts of an animal. Opinions about offal are definitely divisive – some people and cultures see offal as a delicacy and some can’t think of anything worse.

In Australia, kidney and liver are used fairly regularly and, with the emergence of nose-to-tail dining and paleo, other types of offal have become more popular in recent times. Other types of offal include:

 

  • brains
  • tripe (stomach lining)
  • heart
  • tongue
  • blood (black pudding)
  • sweetbread (pancreas or thymus gland)
  • intestines (used for sausage skin).

 

For the purposes of this unit, we will look mostly at just the main – liver and kidneys.

LIFT THE LID
Research offal in Australia. How common is it on menus? How do Australian diners generally feel about it? How do you feel about it? Have you ever eaten it?

Share your findings in a class discussion facilitated by your trainer.

 

Cultural/dietary/religious considerations

Lift the lid
Offal is definitely more popular in some cultural groups than in others. Research a cultural group where offal is popular. How is it prepared and eaten?

Share your results in a group discussion facilitated by your trainer.

Common cuts

Chef’s toolbox
Research one recipe for liver and one recipe for kidneys and add them to your toolbox.

 

Lift the lid
Watch the following video:

Offal doesn’t taste awful! (03:34)

https://www.youtube.com/watch?v=QyzMtkD9jGA.

Does the video change the way that you feel about cooking and eating offal? Share your thoughts with the rest of your group.

Techniques

You will use a range of techniques when preparing offal:

 

  • trimming
  • cutting and portioning
  • marinating
  • tenderising

 

Watch and learn
Your trainer will now demonstrate a range of the practical techniques that you will need to use when preparing offal dishes. Before the demonstration, take a few minutes to review the videos referenced in the ‘Culinary Terms’ section above. Keep in mind that you should apply the safe food handling and hygiene techniques that you have learnt previously wh1enever you are in your training kitchen.

 

Marinades and accompaniments

Offal has a myriad of different accompaniments and marinades depending on the style of dish. It is often braised or breaded so is served with a fresh salad and acidic dressing to cut through its richness.

Chef’s Toolbox
Research at least five offal recipes and review the accompaniments that are listed with them. What do they add to the dishes? How do they enhance the flavours and textures?

You might like to start at https://www.sbs.com.au/food/recipes/collections/offal

Add your findings to your Chef’s Toolbox.

Cooking methods

Time for some facts

You will use braising, grilling and frying with offal. Refer to the following Fact Sheets for more information about each of these techniques:

·           Fact Sheet 27 All about braising

·           Fact Sheet 28 All about frying

·           Fact Sheet 29 All about grilling.

 

Chef’s Toolbox
Research at least one recipe for offal using each of the cooking methods listed above. Add your findings to your Chef’s Toolbox.

 

Chef’s Toolbox
Research at least five sauces and garnishes commonly used with offal.

Add your findings to your Chef’s Toolbox.

 

what’s cooking?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise cooking with offal.

 

 

 

Chef’s Toolbox

Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the end of your course, you have a set of references that you can take with you into the workforce.