D1.HCC.CL2.15 Trainee Manual - Amazon S3 La Trobe Street Melbourne 3000 Victoria Telephone: (03)...

Prepare portion controlled meat cuts

D1.HCC.CL2.15

Trainee Manual

Prepare portion

controlled meat cuts

D1.HCC.CL2.15

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Kaly Quach

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.

This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).

Copyright: Association of Southeast Asian Nations (ASEAN) 2013.

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.

Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en

File name: TM_Prepare_portion_controlled_meat_cuts_FN_230114

http://www.asean.org/

http://creativecommons.org/licenses/by/2.0/deed.en

© ASEAN 2013 Trainee Manual


Table of Contents

Introduction to trainee manual ........................................................................................... 1

Unit descriptor................................................................................................................... 3

Assessment matrix ........................................................................................................... 5

Glossary ........................................................................................................................... 7

Element 1: Select and purchase from suppliers ................................................................ 9

Element 2: Prepare portion cuts ...................................................................................... 31

Element 3: Store portion cuts to enterprise requirements ................................................ 47

Presentation of written work ............................................................................................ 55

Recommended reading ................................................................................................... 57

Trainee evaluation sheet ................................................................................................. 59

Trainee Self-Assessment Checklist ................................................................................. 61

Introduction to trainee manual


Prepare portion controlled meat cuts 1


To the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The ‘toolbox’ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees’ chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service


2


Front Office

Travel Agencies

Tour Operations.

All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor



Unit descriptor


This unit deals with the skills and knowledge required to Prepare portion controlled meat cuts in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HCC.CL2.15

Nominal Hours:

30 hours

Element 1: Select and purchase from suppliers

Performance Criteria

1.1 Identify and select suppliers for purchasing of products

1.2 Identify the primary meat cuts

1.3 Identify the secondary meat cuts

1.4 Identify commercial establishment cuts’ specifications

1.5 Identify varieties of meats used commercially

1.6 Minimise wastage through freshness and correct purchasing

1.7 Identify costs through yield testing

Element 2: Prepare portion cuts


2.1 Prepare and portion cuts to enterprise requirements

2.2 Minimise wastage through preparation and storage

2.3 Use trimmings and leftovers for alternative preparations and preservation

2.4 Identification and use of equipment

2.5 Prepare ready for service

Unit descriptor

4


Element 3: Store portion cuts to enterprise requirements


3.1 Store fresh and/or Cryovac items correctly

3.2 Prepare and maintain correct thawing of portioned cuts

3.3 Store portioned cuts appropriately in correct containers

3.4 Label portioned cuts correctly

3.5 Ensure correct conditions are maintained for freshness and quality

Assessment matrix



Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written

Questions and Oral Questions

The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.

Work

Projects

Written

Questions

Oral

Questions



1.1 1 1

1.2 Identify the primary meat cuts 1.3 2, 3, 4 2

1.3 Identify the secondary meat cuts 1.3 5, 6, 7, 8 3


1.2 9, 10 11 4

1.5 Identify varieties of meats used commercially 1.2 12 5


1.3 13 6

1.7 Identify costs through yield testing 1.3 14 7



2.1 16, 17 8


2.2 18, 19 9


2.3 20 10

2.4 Identification and use of equipment 2.4 21 11

2.5 Prepare ready for service 2.5 22 12

Assessment matrix

6


Work

Projects

Written

Questions

Oral

Questions


3.1 Store fresh and/or Cryovac items correctly 3.1 23, 24 13


3.2 25 14


3.3 26 15

3.4 Label portioned cuts correctly 3.4 27 16


3.5 28 17

Glossary



Glossary

Term Explanation

Animal Carcass Animal after slaughter without skin

Baste Brush with hot fat during the roasting process

Boning knife Fine bladed knife used to cut meat from bones of animals

Braise Slow cook in container with lid inside an oven

Casserole Another name for a stew

Cutlet Meat attached to the single bone of an animal

Fillet Portion of tender meat

Frenched Term used to describe fleshing meat from bone on cutlets

Grill Cooking food with heat from above or below

Heart Edible muscle of an animal

Hock Pig’s feet

Leg Portion of animal, either front or back

Liver Edible organ of an animal

Marbling Describes the layers of fat through the muscle meat of animals. Normally found in the strip loin portion of the animal

Muscle Edible flesh of an animal

Noissette Cut from mid loin, boned and rolled, usually from lamb meat

Offal Name of collective edible organs of animals

Primary cut Carcass of animal as it comes from the abattoir to meat sellers

Restaurant Cut Single cut serves of meat to be cooked by restaurant to customers

Roast Method of cookery, inside an oven

Glossary

8


Term Explanation

Rump Cut of meat, from rear portion of animal legs

Salamander Equipment used to grill foods with radiated heat

Secondary cut Large muscle portions cut from carcasses of animals

Shoulder Front portion of an animal, leg and chest region

Sirloin Rib loin of beef with bone removed

Steak Single portion of boneless meat, sometimes on the bone

Stew Slow wet cooking method, usually for tough cuts of meat

Sweatbread Thymus gland from neck of animal, reducing in size as animal ages

Topside Piece of meat from leg of animal, from inside of thigh

Glossary of Terms

Students will need to note that terminology will change as they move around.

Cuts of meat may have a slightly different name in different countries.

Students are encouraged to research written companies marketing materials and the internet sites for as much information as they can find.

Building a digital library is the work of each individual student.

When they access information they should check it against other published works to decide the relevance of the new information.




Element 1:

Select and purchase from suppliers

1.1 Identify and select suppliers for purchasing of

products

Introduction

It is important to purchase your meats from a reputable supplier. A reputable supplier is a supplier that is registered as a business in the area where they are operating.

This means they are following quality hygiene practices and laws set out by the Local or State Governments so you can be assured that the hygiene quality of the meat purchased by yourself is of the highest standard.

When selecting a supplier you need to consider the following:

Are they registered with local authorities?

Will they allow you to inspect their operating premises?

Can they consistently supply you with the product you need?

Suppliers can be large

Wholesalers with access to supplies from International suppliers.

Small suppliers

Shop owners, meat vendors close to your restaurant/cafe.

When choosing a supplier you must take into account the suppliers ability to supply you with the product you need in the quantities you need supplied.

The person doing the purchasing needs good knowledge of products and possible alternatives, as well as seasonal availability and current prices.

The purchasing, receiving and storage of commodities for an establishment may be the responsibility of the chef and kitchen staff or, if the business is large, the purchasing manager.

Whoever orders the food from suppliers must be clear with their instructions to ensure the business receives exactly what they need.

This person should only order the commodities required so as to maintain freshness of produce as well as minimising the ‘money’ sitting on the shelves.

Goods received needs to be checked against the order sheet to ensure you have received exactly what you ordered.

Goods also need to be checked for quality, freshness and quantity.

Storage areas for commodities should be in a convenient location for staff and they need to be kept secure from pilfering and theft.


10



Introduction

Meat for human consumption will come from various sources.

For the purposes of this unit, these will be the sources from the list below:

Pork, domesticated

Beef

Buffalo

Sheep meat:

Lamb: young animal up to 12 months of age

Mutton: older animal that will have stronger flavour in meat

Goat

Camel.

Animals are processed at an abattoir, where they are cleaned, killed, skinned.

Larger animals, beef, buffalo, camel, carcases may be split in half for ease of handling.

These animal halves will be then divided into Primary Cuts.

Primary cuts of Lamb and Goat

Leg

Loin, rib-loin, mid-loin

Shoulder.

Primary cuts of Beef and Pork

Hindquarter

Forequarter.

Types of Meat or Flesh

Meat is a generic term used to describe the flesh of animals. Flesh meat is the muscle of the animals. Offal is the term for the edible organs and other parts of the animal.

Some cultures eat everything from the animals, eyes, testicles, pizzles etc.

All students are encouraged to research cultural recipes and develop their own knowledge in using these products in cooking. For the purposes of this training manual we will deal mainly with common meat cuts and offal.




Beef Cuts

A side of is beef divided into 2 Primary cuts:

Forequarter

Hindquarter.

Then each one is further divided into:

Secondary cuts and then into:

Restaurant cuts.

See tables on following pages to match numbers.


12


Lamb Cuts

A side of lamb is usually divided into 3 Primary cuts:

Forequarter

Loin

Long leg.



Restaurant cuts.

Variations will occur from country to country.





Pork Cuts

A side of pork is divided into 2 Primary cuts:

Forequarter

Hindquarter.



Restaurant cuts.



14



Introduction

Primary or primal cuts are how carcass of animals will come out of the abattoir.

These are then cut into secondary cuts.

From these you will get your restaurant cuts that are prepared, cooked and served to the public in hotels, restaurants, cafes and fast food outlets.

Beef

Beef Cuts Secondary Cuts Restaurant Cuts

1 Shin Osso bucco cut or diced

2 Topside

(silverside and

girello behind)

Escalloped pieces – mince – diced – whole roast

3 Round (knuckle) Whole roast – diced

4 Rump Rump Steak – main eye muscle roast

5 Tenderloin (fillet)

Eye fillet – tournedos - medallions – strips – tartare – minute steak – chateaubriand

6 Sirloin/strip loin Sirloin Steak – t-bone - porterhouse – whole roast

7 Rib eye Scotch fillet – cutlets – rolled – standing rib/rack, Rib eye steak




Lamb

Lamb Cuts Secondary Cuts Restaurant Cuts

1 Shank (hindquarter

and forequarter) Frenched shank

2 Short leg Whole boned – topside – round – silverside

3 Chump Chump – chops

4 Tenderloin (fillet) Fillet

5 Short loin (mid loin) Rolled loin – chops – eye denuded – rosettes

6 Rack (rib loin) Racks – cutlets – chops

7 Breast Epigrams – diced. mince

8 Neck Diced – chops- mince

9 Square cut shoulder Boned rolled – diced – chops - mince


16


Pork

Pork Cuts Secondary Cuts Restaurant Cuts

1 Trotter (hindquarter

and forequarter) Boned and farced

2 Hock (hindquarter

and forequarter) Boned – smoked

3 Leg Whole boned – topside escalope – round – silverside – dice – mince

4 Rump Steak – chop – dice – stir fry strips – mince

5 Tenderloin (fillet) Fillet – medallion – butterfly steak

6 Mid loin Rolled – chops – steak

7 Rib loin Cutlet – rolled loin – rack

8 Spring Spare ribs – rolled – diced

9 Foreloin (shoulder)

Whole boned – chops - diced – pork scotch – mince

10 Neck Whole boned – escalopes – diced




1.4 Identify commercial establishment cuts’

specifications

Introduction

How do you purchase meats?

How you purchase meat will depend on the establishment in which you are working,

Meat can be purchased in the following:

Beef:

Very heavy, so not economical to purchase whole or half carcass

Beef is normally purchased in secondary cut mode.

Lamb, Pork and Goat:

Can be purchased by full or half carcass

Restaurants would purchase by secondary cuts and breakdown for their own need or purchase from butcher pre-cuts into portion sizes

Cleaning and trimming meats for restaurant service would be then done by the end user.

Beef Cuts

Hindquarter

Topside

Eye round


18


Hindquarter (Continued)

Rump

Knuckle

Flank steak

Strip loin

Tenderloin




Forequarter

Chuck

Blade

Brisket

Short ribs


20


Lamb Cuts

Leg

Silverside

Rump

Topside

Knuckle




Mid loin

Rack

Loin

Tenderloin (fillet)


22


Shoulder

Square cut

Backstrap

Fore shank

Breast flap

Students are encouraged to access diagrams to aid them in their identification of various cuts form different animals.





Introduction

Varieties of meat used will vary from country to country.

That said the most common meats are:

Beef

Lamb and Mutton

Pork.

Other varieties available are:

Goat

Rabbit

Camel

Venison

Buffalo.

Refer to websites for visual identification

What is the main meat variety in your country?

The variety of meat available will depend on a many reasons:

Space available growth production

Suitability to climate and terrain

Cost of production

Time it takes to produce a crop

Preference of population

Religious and cultural requirements.

Pork is considered to be White Meat.

Beef, Lamb and all other varieties are considered Red Meats.

The older the animal, the darker the meat.


24


The Butchers’ Guide to Cuts and Cooking Methods

Pan Fry Barbecues and

Grills

Braises and

Casseroles Roasts

Lamb

Loin, boneless

Leg chops

Tenderloin (fillets)

Cutlets

Sausages

Mince

Cutlets

Leg chops

Mid-Loin chops

Sausages

Racks

Burgers

Corned leg

Chump chops

Leg chops

Shoulder

Best next chops

Shanks

Leg, bone-in

Leg, boned and tied

Crown roast

Shoulder, bone in/boneless

Rack

Loin, boned (Noisette)

Beef

Rump steak

Rib fillet

Sirloin

Eye Fillet

Sausages

Tenderloin

Mince

Rump steak

Rib fillet

Eye Fillet

T-bone

Sirloin

Sausages

Burgers

Chuck steak

Round steak

Brisket

Corned meats

Shin meat

Point of rump

Sirloin

Tenderloin

Whole blade (slow roasted)

Rib roast

Veal

Schnitzel/Escalope

Cutlets

Eye Fillet

Cutlets

Eye Fillet

Schnitzel

Legs

Rolled shoulders

Shin meat – osso buco

Veal tongue

Leg

Tenderloin

Rack




Pan Fry Barbecues and

Grills

Braises and

Casseroles Roasts

Poultry

Duck breast fillet

Turkey breast

Chicken breast

Chicken thigh

Duck breast

Turkey steaks

Chicken breast

Chicken Maryland

Chicken thigh

Ducks

Turkey hindquarter

Chicken thigh cutlets

Chicken Maryland

Chicken legs

Whole chicken

Chicken Maryland

Whole duck

Whole turkey

Turkey breast

Pork

Fillet

Mid-Loin

Cutlets

Spare ribs (belly)

Sausages

Medallions

Mince

Fillet

Spare ribs (belly)

Spare ribs (baby back)

Mid-Loin

Chops/cutlets

Sausages

Diced forequarter

Whole chump

Diced leg meat

Leg

Loin, boneless

Shoulder, boned

Rack

Extracted from: http://www.thebutcher.com.sg/Methods.pdf

http://www.thebutcher.com.sg/Methods.pdf


26


1.6 Minimise wastage through freshness and

correct purchasing

Introduction

Efficient purchasing of requirements will minimise wastage and excessive stock.

Purchase by the carcass and you have to pay to break down the carcass yourself.

What are you going to do with the rest of the meat from the carcass?

Purchasing only the variety cut and number or amount of each you require will minimise excessive stock.

Meat should be purchased on a daily basis. This will minimise the storage capacity you require on your premises.

Fewer problems with meat deteriorating due to poor temperature control and lack of space available.

When you purchase meat you will still have to 'clean it up' before use.

There is going to be some trimming and wastage. You need to utilise this and 'value add' to this where possible.

Listed below are some suggestions of how this can be achieved:

Use the trimmings to minimise wastage

The following are culinary uses for common 'off-cuts' obtained when trimming meats:

Bones and sinew: Can be used to make stocks, soups and sauces

Fat: Can be rendered to produce lard (pork fat) or dripping (beef fat), which are used for shallow frying or basting during the roasting process

Large meat trims: Can be dices and used for stews and kebabs, or sliced into smaller strips for stir-fry

Smaller meat trim: Can be minced for use in burgers, meatloaf, bolognaise, spring rolls, terrines, forcemeat stuffing, meatballs for canapés, farces





Introduction

When you purchase meat it is important that you are able to get the correct yield from which you have purchased.

If you require 10 steaks at 100gm and then purchase 1 kg of meat you will not get 10 steaks from this meat. Trimmings and off cuts need to be taken into consideration.

If your purchasing is not done correctly then the business will not be profitable.

The amount of wastage will depend on how you purchase your meat.

How much has your supplier trimmed the meat before you purchase will impact on the price you pay.

It can be to your advantage to pay your supplier to do this as they work in bulk and labour costs will be less for them to do major trimming before you purchase.

How to identify cost through yield testing:

Weigh the piece of meat you purchased?

Trim the meat to your requirements

Weigh the meat again

What weight do you require of each steak?

To find weight of useable (when you know the %)

Total Weight

Purchased Wastage Useable weight

100% 25% 75%

4 kg 1 kg 3 kg

Example:

4kg meat cost $10.00 per kilo = $40.00

$40.00 divided by the 3 kg leaves a cost now of $13.33 per kilo.

How many 150 gm steaks can you cut from remaining meat?

3 kg divided by .150 gm = 20 portions.

What is the cost of each 150 gm steak?

$13.33 multiplied by .150 gm equals $1.9995 each.

Original price of the meat $40.00 divided by 20 portions equals $2.00 per portion.

Always remember to round up when pricing product


28


Trimming and cutting 'in-house'

Sometimes it will pay you to clean the meat yourself or maybe you can get the butcher to do it for you. What is the cost advantage?

You need to do a test run.

Example:

Lamb cutlets: Ask the butcher to supply you with 50 cutlets.

Specifications

Fat trimmed: no fat

Bone length: 10 cm or 4"

Standard: Fully frenched.

The butcher will charge you by the kilo for the cutlets. Example $25 per kilo cleaned.

When you get the product you need to evaluate the following:

Are the bones cleaned enough or do you need to do some more cleaning?

Has all the fat been removed?

Has the silver skin been removed?

Is the 'eye muscle meat' of the cutlets of similar size?

Evaluate against the following

Purchase 50 lamb cutlets from the butcher. You are charged $15 per kilo.

How much time does it take you take you to do the same work yourself?

Do not have your best worker do this test, it will give you a false costing

Does your staff have the required skills to do the work?

Remember

You cannot do all the work yourself. Your team must have the required skills to do the work. If they do not, then pay specialist people to do specialist work.

The downside to this is that then they might raise their price and you then have to pay because your in-house skill base has decreased and you then become reliant on outside people.

Evaluate, plan for intervention, decide.




Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer.

You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer.

The student needs to submit a report on the following requirements that are listed here and through the manual.

Your Trainer will clarify this more but all this will be adding you’re your own database of knowledge

1.1 Identify and select supplier

Student will need to find at least 2 suppliers in their area and obtain a price list of products available

A short report will need to be written on the suppliers outlining the service provided by each supplier

Delivery service offered

Overview of value adding that is available

Finish report with the supplier that has been chosen to supply your meats and explain why you have chosen this supplier.

1.2. Identify varieties of meat available commercially.

When writing the report list all the varieties of meats that the supplier can supply if required

This information should be in your price list of the products that the supplier can supply.

1.3. Identify primary, secondary and commercial cuts

Report to explain the cuts of meat that you wish to use on your menu

Explain where these cuts will come from and explain why you have chosen this cut of meat and define how the meat is to be cooked.

1.4. Identify cost through yield testing

Using a variety of 4 meat from 4 different menu items produce a costing of the recipes and explain how you have arrived at this cost per serve

If any off-cuts or trimming can be utilised in other dishes or stocks

Remember: the total cost of the meat must be absorbed into the main menu item

If you have 300 gm in off-cuts then the cost of this weight must be included when the costing is done.


30


Summary

Select and purchase from suppliers

Identify and select suppliers for purchasing of products

Identify a supplier that can supply the quality, quantity and variety of meat product that may be required by your enterprise

Several suppliers may be required as some suppliers specialise in specific products.

Identify the primary and secondary meat cuts

Using the internet resources build up a library of online information for you to access at any time

Marketing material from meat companies; pamphlets and promotional information, booklets

Use the Australian websites of the Meat and Livestock Australia (MLA) and AUSMEAT.

There are products that can be purchased from them but also there are a lot of PDFs that can be downloaded and stored on computer.

Identify commercial establishment cuts’ specifications

Beef Steak Cuts: Fillet; Sirloin; T-bone; Rump; scotch fillet

Lamb Cuts: Fillet; Cutlets; Rack-4point; Noisette; Rosette

Pork: Cutlet; Chop; Fillet; Dice.

What are the terms used in the country where you are working?

Identify varieties of meats used commercially

Many meats are available for human consumption common are beef, lamb, goat, pork, kangaroo, camel, buffalo

What meats are available commercially in the country where you are working?

Minimise wastage through freshness and correct purchasing

Purchase only what is required for the ordering cycle. The ordering cycle may be daily, every two days or weekly. This will depend on where the enterprise is located and the requirements of the suppliers.

Identify costs through yield testing

Students need to be able to identify the true cost of every serve.

1 kilo of diced goat meat will give how many serves?

When the meat is cooked and served; how is the meat served?

When a curry is produced do you count the pieces of meat that go onto the plate

Are they all the same size

How many pieces of meat are in the kilo that has been used?

How many serves from the diced meat?

Divide the cost of the meat by the number of serves and you have the yield cost for the meat; not necessarily the cost of the menu item.

All ingredients used must be noted.




Element 2:

Prepare portion cuts

2.1 Prepare and portion cuts to enterprise

requirements

Introduction

When purchasing meat from your reputable supplier you will need to trim and/or slice meat to meet your particular needs.

Cleaning, Trimming, Slicing and Preparing Meat

Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and trimming of excess fat cover, lymph nodes, connective tissue and blood vessels.

Cleaning meat should be performed with a suitably sized, sharp knife.

The skill required is in the ability to remove the undesired pieces, while retaining as much saleable meat as possible.

Trimming is the cutting of meat to a certain required shape and size

Trimming meat gives it a more appealing presentation.

This can be achieved by trimming the fat coverage down to a required thickness, or by trimming bones on cutlets to a certain length.

‘Trimming’ is performed in most kitchens on a daily basis, and there are always a number of off-cuts obtained as a by-product.

These off-cuts, sometimes referred to as trimmings, may or may not have some culinary use.

‘Slicing’ refers to cutting raw meats into steaks, chops and escalopes.

It also refers to cutting cooked meats and small goods into appropriate presentation slices for use in sandwiches, canapés, salads, appetisers or entrees.

When slicing meat always cut across the grain.

Mincing is the process by which meat is trimmed of all sinew, and then cut into manageable pieces, passed through a mincing machine or a mincing attachment fitted to a commercial mixing machine.

Coarse or fine hole disks can be fitted to the mincer.

Meat for mincing is often the off-cuts left over from trimming meat.


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Easy carve leg round removed

Illustration Method

Step 1

Remove pelvic bone

Step 2

Remove lamb top sirloin




Illustration Method

Step 3

Separate inside and round

Step 4

Remove femur bone

Step 5

Remove round

Step 6

Round removed


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Illustration Method

Step 7

French shank

Step 8

Hand tie or truss easy carve leg

Extracted from http://www.australian-meat.com/uploadedFiles/Foodservice/Resources/from-cuts-to-cuisine.pdf.




Frenched Shank

Illustration Method

Step 1

Hind shank

Step 2

Peel skin from shank


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Illustration Method

Step 3

Continue to peel skin from shank

Step 4

Remove excess bone

Step 5

Excess bone removed

Step 6

Hind shank frenched





Loin Noisette

Illustration Method

Step 1

Lamb short loin

Step 2

Remove excess fat from inside of loin


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Illustration Method

Step 3

Remove tenderloin

Step 4

Remove vertebrae

Step 5

Remove excess fat

Step 6

Season inside of loin along eye muscle




Illustration Method

Step 7

Roll then hand tie or truss

Step 8

Slice between strings



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2.2 Minimise wastage through preparation and

storage

Introduction

When preparing meats it is important to only prepare what is needed for production.

Safe storage is important to minimise meat becoming unfit for human consumption.

Cleaning, trimming, slicing and preparing meat

Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and trimming of excess fat cover, lymph nodes, connective tissue and blood vessels.

Cleaning meat should be performed with a suitably sized, sharp knife. The skill required is in the ability to remove the undesired pieces, while retaining as much saleable meat as possible.

Vacuum packaged meat must be removed from the package at least half an hour prior to cooking to allow meat to return to its natural colour and smell. If the meat does not return to its natural smell and colour treat as spoiled and contact supplier.

Trimming is the cutting of meat to a certain required shape and size. Trimming meat gives it a more appealing presentation. This can be achieved by trimming the fat coverage down to a required thickness, or by trimming bones on cutlets to a certain length.

Trimming is performed in most kitchens on a daily basis, and there are always a number of off-cuts obtained as a by-product. These off-cuts, sometimes referred to as trimmings, may or may not have some culinary use.

Slicing refers to cutting raw meats into steaks, chops and escalopes. It also refers to cutting cooked meats and smallgoods into an appropriate presentation slices for use in sandwiches, canapés, salads, appetisers or entrees.

When slicing meat always cut across the grain

Storage of Meat

Raw meat is a favourable medium for bacterial growth if not stored and handled correctly.

There are two main conditions to be met when storing meat. They are:

Temperature of 1C to 3C

Humidity of 85%.




Other factors to be considered are:

Place meat in single layers on trays – fat side up, even if vacuum packed

Trays must be changed regularly to prevent blood pooling if not in vacuum packed

Meat must be covered with plastic wrap

Different types of meat should not be mixed

Raw and cooked meats should NEVER be stored on the same tray

A sound stock rotation program should be maintained

Cooked meats stored on top shelf of cool room

Prepped meat stored on second shelf of cool room

Packed or vacuum packed meats on lower shelves.

Vacuum packaging

This is a system by which meat is placed in special plastic bags.

All the air is then withdrawn using a special machine, which then heat seals the bag.

Meat packaged this way is normally refrigerated at -1° to 0°C.

This extends the storage life of refrigerated meat;

Beef up to twelve (12) weeks

Lamb up to ten (10) weeks

Pork up to three (3) weeks.

It should be stored in single layers, fat side up, on a tray.

Note: Sometimes after long storage then opening the smell can be quite strong. This will dissipate when left in the open air for a few minutes.

If the smell lingers, seek advice before using.

If in doubt, throw it out.


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2.3 Use trimmings and leftovers for alternative

preparations and preservation

Introduction

Profitability in the kitchen is achieved when staff are able to maximise the use of ingredients used in kitchen.

‘Value adding’ to leftovers is maximises profitability in the kitchen.

Listed below are some suggestions of how this can be achieved:

Use the trimmings to minimise wastage

The following are culinary uses for common 'off-cuts' obtained when trimming meats:

Bones and sinew Can be used to make stocks, soups and sauces

Fat Can be rendered to produce lard (pork fat) or dripping (beef fat), which are used for shallow frying or basting during the roasting process.

Large meat trims : Dices and used for stews and kebabs, or sliced into smaller strips for stir-fry

Smaller meat trim Minced for use in burgers, meatloaf, bolognaise, spring rolls, terrines, forcemeat stuffing, meatballs for canapés, farces

Use of meat that has been thawed

Meat that has been thawed cannot be refrozen while it is still raw.

If it was required to use the off cuts in making a stock to add extra flavour it should be cooked and well browned in the oven.

Once it has been cooked it can be refrozen until there is enough to be utilised in the stock.

It is important not to refreeze off cuts that are still raw if the meat has come in frozen.

Fresh raw meat can be frozen until there are enough products to be used when making a stock.





Introduction

Equipment may include:

Knives, cleaver, saw, band saw, mallet

Sharpening Steel/Knife sharpeners Cleaver

Band saw Meat mallet

Boning knife Meat storage tray

Many pieces of equipment can be used to prepare meat but the most used is still the knife.

Knives of varying sizes may be required along with bandsaws that will be used to cut the carcass of the animal into smaller sizes that make it easier to handle.

The best piece of equipment to use is a sharp long bladed knife.

A ‘long bladed butcher’s knife’ allows for a single stroke to separate a steak from the larger piece of meat.

If a small bladed knife is used it can leave cut marks on the side of the steak.


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Introduction

Preparation for service is only required for uncooked.

Menu items that have been cooked and cooled will need to be kept chilled until the reheating is required to begin.

Meat that is to be ‘cooked to order’ on an ‘a la carte’ basis will be handled differently.

There will be steaks that have been cut thickly and quality practice will be to remove the steak or tray of steaks out of the cool room and allow them to come up to room temperature.

This allows the meat to cook more evenly.

When the raw meat is taken out of the chilled environment it is important that it is protected from contamination.

Keep covered with clear plastic wrap

Keep in secure place so it is not damaged

Keep it in plain sight so it is not forgotten by kitchen staff.

Rate of usage

Here it is important that a rate of usage is known. This means, what is the normal sales of any given menu item?

If an enterprise sell on an average of 20 steaks per night then the cook may remove 10 portions for the first round of orders.

Removing all 20 at once make all susceptible to bacterial growth.

Remember: fresh raw meat can stand out of the cool room for up to 2 hours before it has to before it has to be re-chilled.

If it is out of chilled environment for more than 4 hours it must be cooked and then the 2 hour 4 hour rule starts again.

Allowing meat to sit at room temperature for 30 – 40 minutes is sufficient to raise the temperature.

Preparing for service is having the meat cut to the correct portion size so that the cooking can commence promptly.

Trying to cook when the meat is cold internally can cause it to dry out on the outside and the internal temperature can still be cool when served.




Work Projects




Your Trainer will clarify this more but all this will be adding you’re your own database of knowledge.

2.1 Prepare and portion to enterprise standards:

Explain what the specification required for the enterprise in which you are working

Define what is a portion size:

Is it a weight or number of units per portion?

2.2. Minimise wastage with correct preparation and storage:

Explain how wastage will be kept to a minimum while preparing the meat cuts.

2.3. Use trimmings and leftovers effectively:

How will any trimming or leftovers be used to maximise the profit if the kitchen?

2.4. Identification and use of equipment:

List the equipment that will be required to use

State the condition that the equipment to be used will have to meet before being used efficiently.

2.5 Preparing for service

Describe the procedure that will be required to be undertaken in preparing for food service periods.


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Summary

Prepare portion cuts

Prepare and portion cuts to enterprise requirements

Meats will have to be trimmed to meet standards that are determined by the enterprise

Lamb rack: ‘Frenched’; 4 cm bone; 4 point.

Minimise wastage through preparation and storage

Ensure that meats are ordered correctly

Ensure that enterprise specifications are followed

Ensure that meats are stored at correct temperature

Ensure that meats are not stored to too long a period that may be conducive to bacterial growth.

Use trimmings and leftovers for alternative preparations and preservation

Any excess trimming may be used in other menu items or used to make stocks.

Identification and use of equipment

The correct equipment is used to do the job correctly

Knives must be kept clean and sharp.

Prepare ready for service

When preparing mise en place all cuts need to be checked to ensure that they meet the correct specifications

Meat that is to be grilled should be place into room temperature well be cooking begins to assist in efficient cooking of the meat cuts.




Element 3:

Store portion cuts to enterprise

requirements


Introduction

Vacuum sealed packaging

This is a system by which meat is placed in special plastic bags. All the air is then withdrawn using a special machine, which then heat seals the bag.

Sometimes referred to as ‘cryovac’ meat, this is not the correct term

Cryovac is a registered trade name and the true technical term is vacuum sealing.

Meat packaged this way is normally stored at minus one degree to zero degrees Celsius (-1° to 0°).

This extends the storage life refrigerated meat:

Beef up to twelve (12) weeks

Lamb up to ten (10) weeks

Pork up to three (3) week.

It should be stored in single layers, fat side up, on a tray.

Note: Sometimes after long storage then opening the smell can be quite strong. This will dissipate when left in the open air for a few minutes.

If the smell lingers, seek advice before using.

If in doubt, throw it out.

Procedure for storing of vacuum packed meat products should be:

Remove from outer (carton) packaging and place on clean washable containers that will stop excess liquid from spilling if packaging fails

Meats that have a covering of fats, strip loin, should be laid in container with the fat side up, stops blood pooling and discolouring fat

Label should be facing out so they can be easily read by staff.

Please note:

Time listed above for storage of meats only applies if temperature control is sufficient. Refrigeration of 3ºC will cut short this time. It must be -1ºC consistently.


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Ageing of meat

Ageing of meat is another form of tenderisation.

From the time the meat is slaughtered it starts to decompose.

After death the first step is rigor mortis. This is when the muscle fibres contract and the body become stiff.

If the process of stunning, dressing and chilling are not completed in a particular way then toughness of meat produced will occur.

As the meat ages the muscle fibres start to relax.

There are other variables that have impact on the ageing and the tenderising of meat.

These variables are age of the animal, sex, and breed.

This is a general rule and under the ideal conditions.

Advantages of vacuum packing

Vacuum packing is a good way of tenderising meats due to due to natural enzyme breakdown

Gives a longer shelf life

Reduces weight lose

Cleaner way of storing meats.

Disadvantages

Can give inconsistent results

Some odour from meats after opening meats, this should fade after several minutes

Some cut meat weeps excessively so there is a greater loss.

Vacuum packing allows for longer shelf life of meats in the fresh state because oxygen is removed and this slows down the rate of putrification.




3.2 Prepare and maintain correct thawing of

portioned cuts

Introduction

Fresh meats can be frozen successfully and stored for between three and six months depending on the type of meat and provided it is kept between (-18°C and - 24°C).

Fluctuations in temperature will cause loss in quantity and decrease in the shelf life of the meat.

Never freeze large quantities stacked on top of each other

Boneless meat freezes quickest

Thicker cuts of meat take longer to freeze

Excess fat cover slows freezing

Guard against freezer burn by looking after frozen meats and using sound stock rotation

Freeze in strong bags, eliminating as much air as possible from the bags

Label and date all items to be frozen

Thaw frozen meats in the refrigerator at 1 – 3°C

Freezing meat which is spoiling is not a method of improving its quality.

Thawing of frozen meats and Offal

Freezing meats makes it convenient method of preserving and storing then transporting over vast distances.

Thawing frozen product in commercial establishment must be done in a controlled atmosphere.

All frozen meats must be thawed in cool room under 4ºC.

Large pieces of meat may take several days to reach un-frozen state.

Small pieces of meat will thaw quickly, usually overnight.

Meat that is thawing should be placed on the bottom shelf of the cool room inside a deep sided container that will contain excess liquid from thawed meats. This stops that liquid from cross contaminating other products with unwanted bacteria.


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3.3 Store portioned cuts appropriately in correct

containers

Introduction

Keeping meat products stored safely cannot be achieved if the container in which they are contained. Storage containers must be impervious to liquids and must be in sound conditions:

Storage container must be washable

You must be able to sanitise them for future use

They must be stackable for easier storage when not in use.

Stainless steel is the BEST container for fresh meat storage:

Cost is the biggest deterrent to using stainless steel.

Food grade plastic is second best storage containers, but they get scratched and need to be changed as scratches can harbour bacteria.

Single plastic use items can be cost effective but must not be washed and re-used.

All storage containers must be able to be covered, either with a fitted lid or be small enough to be covered with plastic wrap to securely hold in product:

Reduces spillage

Reduces cross contamination

Easier to affix labelling.





Introduction

Labelling

Labelling of meat products is vitally important.

Label must contain:

Description of the product: Beef

Name of the product: Sirloin, 150gm steaks

Date product was packed: June 15th 2012

Who packed the product: William the cook

Use by date: August 15th 2012

Storage conditions Store below 1ºC.

If purchased from outside supplier the label must contain:

Name of the processor Marty Meats

Contact details of processor 123 Somewhere Road, Plentyville

Phone Number/email 04 88889999; [email protected]

Description of the product: Beef

Name of the product: Sirloin, 150gm steaks

Date product was packed: June 15th 2012

Who packed the product: Marty Meats

Use by date: August 15th 2012

Storage conditions Store below 1ºC.

Labels must be legible. If they cannot be read by the end user then they are a waste of time.

In-correctly labelled products can cause problems due to food not being acceptable for human consumption.

Some labels can be colour coded but best colour to print is Black writing on white paper.

Handwritten labels must be written in water stable product. If you label food and it dissolves when it gets wet then all is wasted.


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3.5 Ensure correct conditions are maintained for

freshness and quality

Introduction

Maintaining quality conditions for working with meat products is expensive:

Working areas must be clean. Cleaning must be continual and each item used must be sanitised after each use

Equipment must be clean. After hand washing equipment should go through dishwashing process that will wash and rinse above 80ºC. This will guarantee sanitisation

Equipment must be allowed to ‘air dry’ before stored for future use

Do not ‘mop off’ excess water with kitchen cloths as this will contaminate with bacteria from ‘unclean’ cloths

Staff employed must be clean. Staff should be expected to shower before starting work in food production areas

Staff must wear clean clothing that has been laundered on a daily basis

Staff must be encouraged to wear protective apron when working with all foods.

This helps to keep clothing clean and aids in minimising possible contamination of foods from unclean clothing.

All food workers must follow requirements of health requirements of the countries in which they work.

All food premises should have a cleaning schedule that will map out when all utensils, equipment (large and small) and building structure is to be cleaned.

What is to be cleaned?

When it is to be cleaned?

What you use to clean the equipment?

Who is to clean?

What are they Food Safety Standards where you work?

International Standards are based on HACCP based Food Safety programs.

All food premises should be operating a Food Safety Plan (FSP).

This will minimise the possibility of causing an adverse reaction to badly stored food in the customers that consume the food you produce.




Work Projects




Your Trainer will clarify this more but all this will be adding you’re your own database of knowledge

3.1 Store fresh and vacuum sealed meats correctly:

Define in your report how fresh meat either wrapped or vacuum sealed meats need to be stored

To keep meat fresh

To keep meat free of bacterial contamination.

3.2. Maintain correct thawing of frozen meat products:

When thawing meats what are the conditions in which the meat products will need to be stored for the thawing to be successful?

For the thawing to be considered successful what must happen and what must not happen.

3.3. Correct storage containers:

When storing the fresh meat products the containers need to meet specific requirement?

Define these conditions

Explain why the containers need to be in this specific condition.

3.4. Correct labelling of meat products:

Labels need to be affixed to containers when meat products are stored in them

What details need to be on these labels?

3.5. Ensure correct conditions are maintained for freshness and quality:

How will the freshness be maintained?

How will the quality of the meat be ensured?


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Summary

Store portion cuts to enterprise requirements

Fresh and/or Cryovac items are stored correctly

Fresh Meat and offal needs to be stored correctly:

Temperature at 1°C

Needs to be covered securely with plastic wrap

Do not keep fresh for more than 3 days.

Prepare and maintain correct thawing of portioned cuts

Frozen meats need to be thawed in controlled environment

Thaw in single layers.

Portioned cuts are appropriately stored in correct containers

Washable undamaged and must be impervious to liquid

Equipment used to hold stock while being stored must be clean and sanitised after being used

Before using containers for storing fresh or cooked meat product they must be checked to ensure that they are clean and suitable for use

Suitability for use also extends to the condition

Containers must not be scratched or cracked.

Portioned cuts are correctly labelled

Labelling needs to be accurate and honest

Labels need to be on all wrapped products

Name of the product

Date of manufacture

Name of person that produced the product

Use by date.

Ensure correct conditions are maintained for freshness and quality

Stock needs to be rotated on a first in, first out basis (FIFO)

Stock needs to be covered to prevent drying from being exposed to the air

Stock needs to be stored chilled to ensure minimal bacterial activity

The area where the stock is stored needs to be clean and well maintained.

Presentation of written work




1. Introduction

It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.

2. Style

Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognise and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.

3. Presenting Written Work

Types of written work

Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.

Format

All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.


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Cover Sheet

All written work should be submitted with a cover sheet stapled to the front that contains:

The student’s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher’s name

A signed declaration that the work does not involve plagiarism.

Keeping a Copy

Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language

This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.

Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff

Recommended reading



Recommended reading

Aidells.B, Kelly.D; 2001; The Complete Meat Cookbook; Rux Martin/Houghton Mifflin Harcourt

Applestone. Joshua, Applestone. Jessica, Zissu. Alexandra ;2011;The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More; Clarkson Potter

Eagle, Karen; 2006; The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison; Adams Media

Farr, Ryan; 2011; Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork; Chronicle Books

Green, Aliza; 2012; The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat; Quarry Books

Lumb, Marianne 2009, Kitchen knife skills: techniques for carving, boning, slicing, chopping, dicing, mincing, filleting, Firefly Books, Buffalo, N.Y

Mettler, John; 1986; Basic Butchering of Livestock & Game; Storey Publishing, LLC

Krasner. Deborah;2010;Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat; Stewart, Tabori and Chang

Schlesinger. Christopher, Willoughby.John; 2000; How to Cook Meat; William Morrow Cookbooks

Styler.Christopher; 2006; Working the Plate: The Art of Food Presentation; Houghton Mifflin Harcourt

The Editors of Creative Publishing; 1999; Dressing & Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl; Cool Springs Press

Trotter, Charlie & Wareing; 2008; Knife skills in the kitchen; DK Publishing, New York

Underly, Kari; 2011; The Art of Beef Cutting; Wiley

Ward. Cole; 2014; The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly; Chelsea Green Publishing

Weinstein, Norman & Thomas, Mark; 2008; Mastering knife skills: the essential guide to the most important tools in your kitchen, Stewart, Tabori & Chang

WorkSafe Victoria; 2005; Safe use of knives in the meat and food industries; Worksafe Victoria

D1.HCC.CL2.15 Trainee Manual - Amazon S3 La Trobe Street Melbourne 3000 Victoria Telephone: (03)...

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