Questions and Answers
What are the three steps to follow when cleaning food preparation areas?
Wipe up spilled or splashed food immediately to avoid creating a safety hazard, spray with detergent or sanitiser solution and then wipe clean, dry with a clean cloth or allow to air dry.
Name the three methods of sanitising the meat working area and give two main steps of each method.
Hot water: The temperature of the final rinse water should be at least 82ºC; Equipment washed by hand should be kept under hot water for 2 minutes. Boiling water: Immersing in boiling water (100ºC) for thirty seconds can sanitise equipment; Large equipment can be sanitised by boiling water in them. Chemical sanitising agents: Use according to the manufacturer's instructions; Rinse equipment carefully after sanitising to remove all chemical residues.
List four types of equipment used for the preparation and cooking of meat.
Knives, chopping boards, roasting pans, grilling trays, frying pans.
Name the five preventative steps to prevent contamination threats when cooking meat dishes.
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Explain the contamination threat with meat in a restaurant kitchen.
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Explain the roasting of a leg of lamb.
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What should be done to prevent contamination when working with poultry or chicken pieces?
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Name four points to consider when buying meat for your establishment.
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Name THREE methods to test meat for doneness.
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Explain the characteristics of good quality offal.
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Explain the THREE methods of grilling meat.
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List FIVE cooking methods for game dishes.
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What quality points must fresh poultry have?
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Explain the quality purchasing points for venison.
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Explain ways to keep waste at a minimum.
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Discuss the following preparation methods for meat: defrosting, washing, trimming, skinning, and trussing.
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Explain how to cater for Jewish Kosher food requirements.
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Explain how to cater for Muslim food requirements.
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Discuss guidelines for storing prepared meat dishes.
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How long will you store raw mince?
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How will you handle tough or burnt meat?
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What steps will you take when meat is overcooked?
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List SIX points to develop efficient and organized work habits.
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Study Notes
Food Preparation and Safety
- Clean food preparation areas by wiping spills to prevent hazards, spraying with detergent, and drying surfaces.
- Sanitize meat working areas using hot water (82ºC final rinse), boiling water (30 seconds immersion), or chemical agents, while following manufacturer instructions.
Equipment for Meat Preparation
- Essential tools include knives, chopping boards, roasting pans, grilling trays, and frying pans.
Contamination Prevention
- Maintain cleaning schedules and hygienic practices.
- Monitor proper food storage and sanitation methods to prevent contamination from bacteria, particularly in uncooked meat.
- Temperature control is vital to inhibit bacterial growth and ensure food safety.
Poultry Handling
- Chill poultry properly, wash hands and equipment after raw handling, and thaw frozen birds gradually.
- When cooking, ensure thorough heat penetration to kill bacteria like salmonella.
Meat Purchasing Considerations
- Assess storage facilities, available equipment, butchering capabilities of kitchen staff, and required meat volume prior to purchasing.
Beef Cuts Examination
- Understand different beef cuts and their uses, such as the bolo for braising, chuck for stewing, brisket for pot roasting, and fillet for high tenderness.
Quality Indicators for Meat
- Quality considerations include fat firmness, even marbling, bright red lean color, elasticity in touch, and watery moisture on cut surfaces.
- Fresh veal characterized by pale pink resilient flesh, firm pinkish-white fat, and healthy-looking bones.
Lamb Cuts Identification
- Recognize cuts of lamb including neck, thick rib, shoulder, breast and flank, rib, loin, chump, and leg and shin.
Quality of Offal
- Good offal should be fresh, firm, shiny, and free from damage or excessive bleeding. Size indicates quality—smaller indicative of younger animals.
Poultry Quality Assessment
- Fresh poultry must have moist skin, firm breasts, a clean smell, flexibility in breastbone, absence of broken bones, and no bruising or pin feathers.
Venison Quality Points
- Look for dark reddish-brown flesh without signs of blood clots, preference for young animals under 4 years, and a pleasant gamey smell.
Meat Cooking Considerations
- High oven temperatures can cause drying and burning while improper cooking temps can negatively affect texture and taste.
- Inferior meat products lead to poor customer experiences and affect business profitability.
Meat Preparation Methods
- Follow safe defrosting practices, wash when necessary, and remove gristle while properly trimming meat.
- Techniques such as skinning, trussing, marinating, coating, deboning, and filleting help in effective meat preparation.
Roasting Techniques
- For a leg of lamb, preheat oven and season meat, place fat side up on a rack without covering or adding water, and roast steadily until done.### Meat Doneness Testing Methods
- Meat thermometer provides an accurate internal temperature reading to determine doneness.
- Time-weight ratio helps estimate cooking time based on the weight of the meat.
- Fork test involves poking the meat to check for tenderness and juices.
Grilling Methods for Meat
- Oven-grilling (salamander): Meat is placed 100mm away from a red-hot heating element on a roasting pan.
- Pan-grilling: Uses a riffle pan heated without oil; meat is turned when it no longer sticks to the pan.
- Grilling over coals: Meat is cooked 100mm above moderate coals; tongs should be used for turning to prevent damage.
Cooking Methods for Game Dishes
- Roasting is preferred for feathered game and tender cuts.
- Poaching suits tender cuts like duck breast and venison fillet.
- Pot-roasting is common for rabbit, hare, and pheasant.
- Braising works well for lean feathered game and tougher cuts.
- Grilling is suitable for tender cuts and smaller feathered game (e.g., quail).
- Shallow frying is excellent for tender cuts, particularly fillets and breasts.
Minimizing Waste
- Order the correct portion sizes of meat cuts to align with menu requirements.
- Consider wastage during meat preparation, including bones and off-cuts.
- Awareness of waste percentages is crucial for accurate ordering and minimizing overstock.
Catering for Dietary Requirements
- Jewish Kosher Food: Mandates separation of meat and dairy, with specific slaughter methods. Acceptable foods include cloven-hooved animals and chicken.
- Muslim Food: Adheres to Halal laws, prohibiting pork and requiring specific slaughter methods for lamb and beef.
Guidelines for Storing Prepared Meat Dishes
- Maintain safe temperatures: Refrigerated at 4°C, frozen at -18°C, hot food kept above 65°C.
- Label and date all containers before refrigeration or freezing.
- Arrange fridge items for optimal air circulation.
- Never refreeze thawed foods and pack portioned items for easy access.
- Implement high hygiene standards for extended shelf life.
Storing Raw Mince
- Mince can be refrigerated for 2-3 days and frozen for up to 3 months.
- Cover lightly with waxed paper to prevent drying out.
Handling Unexpected Situations
- Tough or Burnt Meat: Use tough meat in casseroles; burnt meat must be discarded and the dish remade.
- Overcooked Meat: Repurpose for mincing into spreads; remaking the original dish is necessary if it is required.
- Equipment Failure: Report issues immediately; maintenance should be called by the supervisor.
Developing Efficient Work Habits
- Understand roles and responsibilities; collaboration saves time.
- Be punctual to support fellow staff members.
- Stay within specified cooking areas to maintain workflow.
- Plan tasks to minimize movement; group ingredient collection.
- Gather necessary equipment beforehand and ensure backups are available.
- Organize workspace effectively, maintaining cleanliness and order.
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Description
This summative assessment focuses on Module 1 of the NCV Level 4 Food Preparations course, covering topics related to meat, poultry, game, and offal. Students will complete this assessment in a two-hour timeframe, aiming for a total of 170 marks. Feedback will be provided after the assessment.