Preparation, cooking and finishing of meat dishes - VTCT

VRQ
Preparation,
cooking and
finishing of
meat dishes
UV21151
T/600/0641
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Statement of unit achievement
By signing this statement of unit achievement you are confirming that all learning outcomes, assessment
criteria and range statements have been achieved under specified conditions and that the evidence
gathered is authentic.
This statement of unit achievement table must be completed prior to claiming certification.
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UV21151
Preparation, cooking and
finishing of meat dishes
The aim of this unit is to develop your knowledge and
understanding of the preparation and cooking of meat
dishes. You will learn the characteristics of different types
of meat, correct preparation methods, and the correct
equipment required for preparing and cooking meat dishes.
You will learn how to cook meat safely using appropriate
methods for the different types and cuts of meat, and how
to finish dishes to meet industry standards, organisational
requirements and customer satisfaction.
UV21151_v6

Level
Credit value
GLH
2
3
26
Observation(s)
0
External paper(s)
0

Preparation, cooking and
finishing of meat dishes
Learning outcomes Evidence requirements
On completion of this unit you will:
1. Know how to prepare meat for basic dishes
2. Know how to cook meat for basic dishes
3. Know how to finish meat for basic dishes
1. Knowledge outcomes
There must be evidence that you possess
all the knowledge and understanding
listed in the Knowledge section of this
unit. In most cases this can be done
by professional discussion and/or oral
questioning. Other methods, such as
projects, assignments and/or reflective
accounts may also be used.
2. Tutor/Assessor guidance
You will be guided by your tutor/assessor
on how to achieve learning outcomes in this
unit. All outcomes must be achieved.
3. External paper
There is no external paper requirement for
this unit.
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Developing knowledge
Achieving knowledge outcomes
You will be guided by your tutor and assessor
on the evidence that needs to be produced.
Your knowledge and understanding will be
assessed using the assessment methods listed
below*:
• Projects
• Observed work
• Witness statements
• Audio-visual media
• Evidence of prior learning or attainment
• Written questions
• Oral questions
• Assignments
• Case studies
• Professional discussion
Where applicable your assessor will integrate
knowledge outcomes into practical observations
through professional discussion and/or oral
questioning.
When a criterion has been orally questioned
and achieved, your assessor will record this
evidence in written form or by other appropriate
means. There is no need for you to produce
additional evidence as this criterion has already
been achieved.
Some knowledge and understanding outcomes
may require you to show that you know and
understand how to do something. If you have
practical evidence from your own work that
meets knowledge criteria, then there is no
requirement for you to be questioned again on
the same topic.
*This is not an exhaustive list.
UV21151

Knowledge
Learning outcome 1
Know how to prepare meat for basic dishes
You can: Portfolio reference
a. Describe preparation methods for meat
b. State the reasons for using different methods of meat preparation
c. Describe the characteristics of different types of meat
d. Identify cuts of meat
e. State what should be done if there are problems with the quality of
meat
f. Identify how to store prepared meat which is ready for cooking
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Learning outcome 2
Know how to cook meat for basic dishes
You can: Portfolio reference
a. Identify the correct tools and equipment for different meat cooking
methods
b. Describe correct cooking methods for different types of meat
c. State the benefits of sealing meat
d. State the correct temperatures for cooking meat
e. State healthy eating considerations when cooking meat
UV21151

Learning outcome 3
Know how to finish meat for basic dishes
You can: Portfolio reference
a. Describe the correct finishing methods for meat dishes
b. State the importance of correctly finishing dishes for service
c. State how to check meat dishes have met finishing requirements
d. State the correct temperature for holding and serving meat dishes
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Unit content
This section provides guidance on the recommended knowledge and skills required to enable you
to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the
opportunity to cover all of the unit content.
Outcome 1: Know how to prepare meat for basic dishes
Preparation methods for meat: Boning,
trimming, slicing, dicing, mincing, stuffing,
tying, weighing and portioning.
Reasons for using different methods:
Types of meat, required end product,
removing large bones, removing smaller
bones.
Different types of meat: Lamb, beef, veal,
pork, bacon.
Identify cuts of meat:
Lamb – leg, loin, fillet, saddle, noisettes,
best end, shoulder, shank, cutlets, chops.
Beef – shin, oxtail, rump, sirloin, fillet, rib
eye, brisket, topside, silverside, steaks.
Veal – loin, escalope, cushion cutlets.
Pork – loin, fillet, medallions, escalope,
chops, belly, rib, shoulder, leg.
Bacon – rashers, back, streaky, ham hock,
gammon joint, gammon steak.
Problems with the quality of meat:
Reporting to supervisor, returning to
supplier, discarding meat past sell-by date,
substitute problem ingredients.
Storage of prepared meat: Precise
labelling, dating, refrigerated below 5°C,
below any cooked foods, avoid any blood
spillage, apply HACCP policies (hazard
analysis and critical control points), current
food safety legislation.
UV21151

Outcome 2: Know how to cook meat for basic dishes
Tools and equipment: Salamander,
under-fired grills, ovens, frying pans, sauté
pans, roasting trays, tongs, roasting fork,
spoon, ladle.
Cooking methods:
Dry methods – roasting (beef joints, lamb
best ends, pork loins), grilling (pork chops,
lamb cutlets, steaks), shallow frying (stir
fry beef or pork, veal or pork escalopes),
baking (steak pies).
Wet methods – boiling (silverside of
beef, ham and gammon joints), steaming
(lamb puddings, steak puddings), stewing
(ragout of beef, navarin of lamb, Irish
stew, fricassee, blanquette), braising
(carbonnade, braised steak, Lancashire
Hotpot).
Outcome 3: Know how to finish meat for basic dishes
Finishing methods: Resting, carving,
portioning, serving, plating, garnishing,
saucing, dish specification, appropriate
accompaniments.
Importance of correctly finishing dishes:
Consistent standards, achieving quality
end product, menu specification, customer
satisfaction, customer requirements.
Checking meat dishes have met
finishing requirements: Colour, flavour,
seasoning, aroma, degree of cooking,
consistency, dish specification.
Correct temperature: Core temperature
for cooked food 75°C, hot holding
and serving 63°C, current food safety
legislation, HACCP.
Benefits of sealing meat: Enhances
colour, enhances flavour, seals in moisture,
retains juices.
Correct temperatures for cooking meat:
Core temperature for cooked food 75°C,
hot holding and serving 63°C or above,
degrees of cooking (rare, medium, well
done).
Healthy eating considerations when
cooking meat: Remove excess fats, use
leaner cuts, avoid saturated fats, less salt
in cooking, methods of cookery (grilling,
steaming, boiling).
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Notes
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