Preparation, cooking and finishing of meat dishes - VTCT
Preparation, cooking and finishing of meat dishes - VTCT
Preparation, cooking and finishing of meat dishes - VTCT
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
UV21151<br />
<strong>Preparation</strong>, <strong>cooking</strong> <strong>and</strong><br />
<strong>finishing</strong> <strong>of</strong> <strong>meat</strong> <strong>dishes</strong><br />
The aim <strong>of</strong> this unit is to develop your knowledge <strong>and</strong><br />
underst<strong>and</strong>ing <strong>of</strong> the preparation <strong>and</strong> <strong>cooking</strong> <strong>of</strong> <strong>meat</strong><br />
<strong>dishes</strong>. You will learn the characteristics <strong>of</strong> different types<br />
<strong>of</strong> <strong>meat</strong>, correct preparation methods, <strong>and</strong> the correct<br />
equipment required for preparing <strong>and</strong> <strong>cooking</strong> <strong>meat</strong> <strong>dishes</strong>.<br />
You will learn how to cook <strong>meat</strong> safely using appropriate<br />
methods for the different types <strong>and</strong> cuts <strong>of</strong> <strong>meat</strong>, <strong>and</strong> how<br />
to finish <strong>dishes</strong> to meet industry st<strong>and</strong>ards, organisational<br />
requirements <strong>and</strong> customer satisfaction.<br />
UV21151_v6
Change language