Preparation, cooking and finishing of meat dishes - VTCT

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8 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). UV21151 9
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Preparation, cooking and finishing of meat dishes - VTCT

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