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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:
Chief Writer:
Subject Writer:
Project Manager:
Editor:
DTP/Production:
Wayne Crosbie
Alan Hickman
Garry Blackburn
Alan Maguire
Jim Irwin
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 Governments aid program through the ASEANAustralia 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
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
ASEAN 2013
Trainee Manual
Prepare portion controlled meat cuts
ASEAN 2013
Trainee Manual
Prepare portion controlled meat cuts
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 SouthEast 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
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:
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.
ASEAN 2013
Trainee Manual
Prepare portion controlled meat cuts
Unit descriptor
Unit descriptor
Prepare portion controlled meat cuts
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
ASEAN 2013
Trainee Manual
Prepare portion controlled meat cuts
Unit descriptor
ASEAN 2013
Trainee Manual
Prepare portion controlled meat cuts
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
1.2
1.3
2, 3, 4
1.3
1.3
5, 6, 7, 8
1.4
1.2
9, 10 11
1.5
1.2
12
1.6
1.3
13
1.7
1.3
14
2.1
16, 17
2.2
2.2
18, 19
2.3
2.3
20
10
2.4
2.4
21
11
2.5
2.5
22
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Assessment matrix
Work
Projects
Written
Questions
Oral
Questions
3.1
23, 24
13
3.2
3.2
25
14
3.3
3.3
26
15
3.4
3.4
27
16
3.5
3.5
28
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Glossary
Glossary
Term
Explanation
Animal Carcass
Baste
Boning knife
Braise
Casserole
Cutlet
Fillet
Frenched
Grill
Heart
Hock
Pigs feet
Leg
Liver
Marbling
Muscle
Noissette
Cut from mid loin, boned and rolled, usually from lamb meat
Offal
Primary cut
Restaurant Cut
Roast
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Glossary
Term
Explanation
Rump
Salamander
Secondary cut
Shoulder
Sirloin
Steak
Stew
Sweatbread
Topside
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.
ASEAN 2013
Trainee Manual
Prepare portion controlled meat cuts
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:
Can they consistently supply you with the product you need?
Small suppliers
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.
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Pork, domesticated
Beef
Buffalo
Sheep 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
Shoulder.
Hindquarter
Forequarter.
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Beef Cuts
Forequarter
Hindquarter.
Restaurant cuts.
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11
Lamb Cuts
Forequarter
Loin
Long leg.
Restaurant cuts.
12
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Pork Cuts
Forequarter
Hindquarter.
Restaurant cuts.
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13
Beef
Beef Cuts
14
Secondary Cuts
Restaurant Cuts
Shin
Topside
(silverside and
girello behind)
Round (knuckle)
Rump
Tenderloin (fillet)
Sirloin/strip loin
Rib eye
ASEAN 2013
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Prepare portion controlled meat cuts
Lamb
Lamb Cuts
Secondary Cuts
Restaurant Cuts
Shank (hindquarter
and forequarter)
Frenched shank
Short leg
Chump
Chump chops
Tenderloin (fillet)
Fillet
Breast
Neck
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15
Pork
Pork Cuts
16
Secondary Cuts
Restaurant Cuts
Trotter (hindquarter
and forequarter)
Hock (hindquarter
and forequarter)
Boned smoked
Leg
Rump
Tenderloin (fillet)
Fillet medallion
butterfly steak
Mid loin
Rib loin
Spring
Foreloin (shoulder)
10
Neck
Whole boned
escalopes diced
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Beef:
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
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17
Hindquarter (Continued)
Rump
Knuckle
Flank steak
Strip loin
Tenderloin
18
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Forequarter
Chuck
Blade
Brisket
Short ribs
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19
Lamb Cuts
Leg
Silverside
Rump
Topside
Knuckle
20
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Mid loin
Rack
Loin
Tenderloin (fillet)
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21
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.
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Beef
Pork.
Goat
Rabbit
Camel
Venison
Buffalo.
Cost of production
Preference of population
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23
Pan Fry
Lamb
Beef
Veal
24
Braises and
Casseroles
Roasts
Loin, boneless
Cutlets
Corned leg
Leg, bone-in
Leg chops
Leg chops
Chump chops
Tenderloin
(fillets)
Mid-Loin chops
Leg chops
Sausages
Shoulder
Crown roast
Cutlets
Racks
Sausages
Shoulder, bone
in/boneless
Burgers
Shanks
Mince
Rack
Loin, boned
(Noisette)
Rump steak
Rump steak
Chuck steak
Point of rump
Rib fillet
Rib fillet
Round steak
Sirloin
Sirloin
Eye Fillet
Brisket
Tenderloin
Eye Fillet
T-bone
Corned meats
Sausages
Sirloin
Shin meat
Whole blade
(slow roasted)
Tenderloin
Sausages
Rib roast
Mince
Burgers
Schnitzel/Escal
ope
Cutlets
Legs
Leg
Eye Fillet
Tenderloin
Schnitzel
Rolled
shoulders
Cutlets
Rack
Eye Fillet
Shin meat
osso buco
Veal tongue
ASEAN 2013
Trainee Manual
Prepare portion controlled meat cuts
Barbecues and
Grills
Pan Fry
Poultry
Roasts
Duck breast
fillet
Duck breast
Ducks
Whole chicken
Turkey steaks
Chicken breast
Chicken
Maryland
Turkey
hindquarter
Turkey breast
Chicken breast
Chicken thigh
cutlets
Whole duck
Chicken thigh
Chicken
Maryland
Whole turkey
Chicken
Maryland
Turkey breast
Chicken legs
Chicken thigh
Fillet
Fillet
Leg
Mid-Loin
Spare ribs
(belly)
Diced
forequarter
Loin, boneless
Whole chump
Shoulder,
boned
Rack
Pork
Braises and
Casseroles
Cutlets
Spare ribs
(belly)
Sausages
Medallions
Mince
Spare ribs
(baby back)
Mid-Loin
Chops/cutlets
Sausages
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25
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
Can be dices and used for stews and kebabs, or sliced into smaller
strips for stir-fry
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Wastage
Useable weight
100%
25%
75%
4 kg
1 kg
3 kg
Example:
4kg meat cost $10.00 per kilo= $40.00
How many 150 gm steaks can you cut from remaining meat?
Original price of the meat $40.00 divided by 20 portions equals $2.00 per portion.
Always remember to round up when pricing product
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27
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?
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
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.
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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 youre 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
Finish report with the supplier that has been chosen to supply your meats and
explain why you have chosen this supplier.
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.
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.
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
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.
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29
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
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
What are the terms used in the country where you are working?
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?
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.
When a curry is produced do you count the pieces of meat that go onto the plate
How many pieces of meat are in the kilo that has been used?
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.
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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.
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, canaps, salads, appetisers or entrees.
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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31
Method
Step 1
Remove pelvic bone
Step 2
Remove lamb top sirloin
32
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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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33
Illustration
Method
Step 7
French shank
Step 8
Hand tie or truss easy carve leg
34
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Frenched Shank
Illustration
Method
Step 1
Hind shank
Step 2
Peel skin from shank
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35
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
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Loin Noisette
Illustration
Method
Step 1
Lamb short loin
Step 2
Remove excess fat from inside of loin
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37
Illustration
Method
Step 3
Remove tenderloin
Step 4
Remove vertebrae
Step 5
Remove excess fat
Step 6
Season inside of loin along eye muscle
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Illustration
Method
Step 7
Roll then hand tie or truss
Step 8
Slice between strings
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39
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%.
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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
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 0C.
This extends the storage life of refrigerated meat;
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41
Fat
Dices and used for stews and kebabs, or sliced into smaller strips
for stir-fry
42
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Cleaver
Band saw
Meat mallet
Boning knife
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.
A long bladed butchers 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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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.
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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 youre 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
Explain how wastage will be kept to a minimum while preparing the meat cuts.
How will any trimming or leftovers be used to maximise the profit if the kitchen?
State the condition that the equipment to be used will have to meet before being
used efficiently.
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45
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
Ensure that meats are not stored to too long a period that may be conducive to bacterial
growth.
Any excess trimming may be used in other menu items or used to make stocks.
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.
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Element 3:
Store portion cuts to enterprise
requirements
3.1 Store fresh and/or Cryovac items correctly
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.
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
Please note:
Time listed above for storage of meats only applies if temperature control is sufficient.
Refrigeration of 3C will cut short this time. It must be -1C 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
Disadvantages
Some odour from meats after opening meats, this should fade after several minutes
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.
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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
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Beef
Use by date:
Storage conditions
Marty Meats
Phone Number/email
04 88889999; meat@meatville.com.uuu
Beef
June 15 2012
Marty Meats
Use by date:
Storage conditions
th
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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Working areas must be clean. Cleaning must be continual and each item used must
be sanitised after each use
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?
Who is to clean?
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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 youre 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
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.
When storing the fresh meat products the containers need to meet specific
requirement?
Labels need to be affixed to containers when meat products are stored in them
3.5. Ensure correct conditions are maintained for freshness and quality:
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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 1C
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
Date of manufacture
Use by date.
Stock needs to be covered to prevent drying from being exposed to the air
The area where the stock is stored needs to be clean and well maintained.
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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
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:
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
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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
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Recommended reading
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Agree
Dont
Know
Do Not
Agree
Does
Not
Apply
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No*
1.2
1.3
1.4
1.5
1.6
1.7
2.2
2.3
2.4
2.5
3.2
3.3
3.4
3.5
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Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed:
_____________________________
Date:
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
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