TM Identify & Prepare Various Meats FN 070214

Identify and prepare various meats
D1.HCC.CL2.03
Trainee Manual
Identify and prepare
various meats
D1.HCC.CL2.03
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: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Garry Blackburn
Project Manager: Alan Maguire
Editor: Jim Irwin
DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, 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 Government’s aid program through the ASEAN-
Australia 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
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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_Identify_&_prepare_various_meats_FN_070214
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Identify and select meats ................................................................................ 9
Element 2: Prepare and store meat ................................................................................ 29
Element 3: Cook, hold and present meat ........................................................................ 39
Element 4: Store meat and offal products ....................................................................... 51
Recipes........................................................................................................................... 59
Presentation of written work .......................................................................................... 103
Recommended reading................................................................................................. 105
Trainee evaluation sheet............................................................................................... 107
Trainee Self-Assessment Checklist............................................................................... 109
© ASEAN 2013
Trainee Manual
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
 A Trainee Manual for you to read and study at home or in class
 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 South-
East 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
 Food and Beverage Service
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Trainee Manual 1
 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:
 Unit Title: statement about what is to be done in the workplace
 Unit Number: unique number identifying the particular competency
 Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
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.
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2 Trainee Manual
Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Identify and prepare various
meats in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.03
Nominal Hours:
60 hours
Element 1: Identify and select meats

Performance Criteria
1.1 Identify the primary meat cuts
1.2 Identify the secondary meat cuts
1.3 Identify commercial establishment cuts and specifications
1.4 Identify offal and fancy meats
1.5 Identify varieties of meats used commercially
1.6 Identify and select suppliers for purchasing of products
1.7 Minimise wastage through freshness and correct purchasing
1.8 Identify costs through yield testing
1.9 Ensure correct conditions are maintained for freshness and quality
Element 2: Prepare and store meat

2.1 Prepare and portion meat cuts, including offal and fancy meats, to enterprise
requirements
2.2 Minimise wastage through preparation and storage
2.3 Use of trimming and leftovers
2.4 Identification and use of equipment
Element 3: Cook, hold and present meat

3.1 Select appropriate cooking method of the meat type, including offal
3.2 Prepare and cook following a standard recipe within a commercial environment
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Unit descriptor
3.3 Hold prepared products as required prior to presenting

3.4 Present meats and offal dishes
3.5 Prepare garnishes, sauce and accompaniments for meat dishes, including offal
Element 4: Store meat and offal products

4.1 Fresh and/or vacuum packed items are stored correctly
4.2 Prepare and maintain correct thawing of meat and offal
4.3 Meat and offal is appropriately stored in correct containers
4.4 Meat and offal is correctly labelled
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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 Written Oral

Projects Questions Questions
1.1 Identify the primary meat cuts 1.1 1, 2, 4, 5 1
1.2 Identify the secondary meat cuts 1.2 6, 7 2
1.3 Identify commercial establishment cuts and 1.2 8, 9 3

specifications
1.4 Identify offal and fancy meats 1.2 10, 11 4
1.5 Identify varieties of meats used commercially 1.2 12 5
1.6 Identify and select suppliers for purchasing of 1.3 13 6

products
1.7 Minimise wastage through freshness and 1.4 14 7

correct purchasing
1.8 Identify costs through yield testing 1.5 15, 16 8
1.9 Ensure correct conditions are maintained for 1.6 17 9

freshness and quality
2.1 Prepare and portion meat cuts, including offal

2.1 18 10
and fancy meats, to enterprise requirements
2.2 Minimise wastage through preparation and

2.1 19 11
storage
2.3 Use of trimming and leftovers 2.1 20 12
2.4 Identification and use of equipment 2.1 21 13
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Assessment matrix
Work Written Oral

Projects Questions Questions
3.1 Select appropriate cooking method of the meat 3.1 22 15

type, including offal
3.2 Prepare and cook following a standard recipe 3.2 23 16

within a commercial environment
3.3 Hold prepared products as required prior to 3.3 24 17

presenting
3.4 Present meats and offal dishes 3.4 25 18
3.5 Prepare garnishes, sauce and 3.5 26 19

accompaniments for meat dishes, including
offal
4.1 Fresh and/or vacuum packed items are stored

4.1 27 20
correctly
4.2 Prepare and maintain correct thawing of meat

4.2 28 21
and offal
4.3 Meat and offal is appropriately stored in

4.3 29 22
correct containers
4.4 Meat and offal is correctly labelled 4.4 30 23
4.5 Ensure correct conditions are maintained for

4.5 31 24
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Glossary
Glossary
Term Explanation
Animal Carcass Animal after slaughter without skin
The technique of brushing, spooning or pouring liquids over

Baste
food. Especially roasts to preserve moisture.
It has a sharp point and narrow blade. It is used in food

preparation for removing the bones of poultry, meat, and fish.
Boning knives are not as "thick" as some of other popular
Boning knife kitchen/butcher knives, as this makes precision boning,
especially in deep cuts and holes, much less difficult. A stiff
boning knife is good for boning beef and pork, but a very
flexible boning knife is preferred for poultry and fish
Braise Slow cook in container with lid inside an oven
Casserole cooking is generally done in an oven to bake where heat

circulates all around the cooking vessel. Casseroles may be cooked
Casserole covered or uncovered. The word casserole is also used for the food
cooked and served in such a vessel, with the cookware itself called
a casserole dish or casserole pan.
Cutlet Meat attached to the single bone of an animal
Fillet Portion of tender meat
Term used to describe fleshing meat from bone on cutlets. Also

Frenched referred to as ‘French cut’
Grill Cooking food with heat from below
The heart is a hollow muscular organ that pumps blood throughout

Heart
the blood vessels to various parts of the body.
Hock Pig’s feet
Leg Limb or an appendage of an animal, used for locomotion or support
Vital organ wide range of functions, including detoxification, protein

Liver
synthesis, and production of biochemicals necessary for digestion.
Describes the layers of fat through the muscle meat of animals.

Marbling Normally found in the striploin portion of the animal
Soft tissue found in most animals that function to produce force and
Muscle motion inclusing maintaining and changing posture, locomotion, as
well as movement of internal organs
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Glossary
Term Explanation
A small round piece of meat, especially loin or fillet of lamb, veal, or

Noisette pork
Cut from midloin, boned and rolled, usually from lamb meat
Also called variety meats or organ meats. Refers to the internal

Offal
organs and entrails of a butchered animal.
Primary cut Carcass of animal as it comes from the abattoir to meat sellers
Restaurant Cut Single cut serves of meat to be cooked by restaurant to customers
A dry heat cooking method. Generally, where food is cooked in an

Roast enclosed environment.
Rump Cut of meat, from rear portion of animal legs
Salamander Equipment used to cook foods with radiated heat
Where primal cuts are then broken down further into retail, or
Secondary cut
"secondary," cuts.
Shoulder Front portion of an animal, leg and chest region
Sirloin Rib loin of beef with bone removed
Steak Single portion of boneless meat, sometimes on the bone
A moist heat cooking method where small piece of meat and

Stew vegetables are covered with liquid and simmered over a long period
of time.
Sweetbread Thymus gland from neck of animal, reducing in size as animal ages
Topside Piece of meat from leg of animal, from inside of thigh
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8 Trainee Manual
Element 1:
Identify and select meats
Introduction
These can be classified as any of various wholesale cuts (as a quarter, side, or ham) into
which the carcass of a food animal is divided.
They differ from ‘restaurant cuts’ which, whilst coming from
‘primary cuts’ are specific portions of meat that are to be served to
the customer. Restaurant cuts are normally portioned into specific
portions and are often trimmed.
Meat for human consumption will come from various sources.
For the purposes of this unit, these will be the sources from the list below:
 Pork, domesticated
 Beef
 Buffalo
 Sheep meat
 Lamb – young animal up to 12 months of age
 Mutton – older animal that will have stronger flavour in meat
 Goat
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 will
be:
 Leg
 Loin, rib-loin, mid-loin
 Shoulder.
Primary cuts of Beef and Pork will be:
 Hindquarter
 Forequarter.
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Types of Meat or Flesh

Meat is a generic term used to describe the flesh of animals. Flesh meat is the muscle of
the animals. Offal is the term for the edible organs and other parts of the animal.
Some cultures eat everything from the animals, eyes, testicles, etc.
All students are encouraged to research cultural recipes and develop their own
knowledge in using these products in cooking. For the purposes of this training manual
we will deal mainly with common meat cuts and offal.
Beef Cuts
A side of is beef divided into 2 Primary cuts:

 Forequarter and
 Hindquarter
then each one is further divided into:
 Secondary cuts and then into
 Restaurant cuts.
See tables on following pages to match numbers.
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Lamb Cuts
A side of lamb is usually divided into 3 Primary cuts:

 Forequarter
 Loin and
 Long leg
Then each one is further divided into
 Secondary cuts
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Variations will occur from country to country.

Pork Cuts
A side of pork is divided into 2 Primary cuts:

 Forequarter
 Hindquarter
then each one is further divided into:
 Secondary cuts and then into
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Game Meats
Characteristics of game meats:
 Richer meat:-serves are usually 10% smaller
 Stronger flavour and odour: store away from
dairy products
 Usually tougher: needs tenderising in
vacuum pack, or by hanging or marinating
 Leaner meat: needs larding or barding.
Examples of game meats
Rabbit Farmed for the restaurant industry.
Venison Farmed for the restaurant industry.
Goat Caught from the wild by licensed hunters then processed for the
restaurant industry and export.
Water Buffalo Caught from the wild by licensed hunters then processed for the
restaurant industry and export.
Hare Available through specialist game suppliers.
Wagyu Translation ‘Japanese cow’. It refers to specific breeds of cattle.

It is seen as the most desirable piece of beef due to intense
marbling and producing a high percentage of oleaginous
unsaturated fat.
Wild Rabbit Gathered by licensed hunters and processed in specialist game

abattoirs.
Wild Boar
Available through specialist game suppliers.
Wild Pig
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Introduction
Primary or primal cuts are how carcass of animals will come out of the abattoir.
These are then cut into secondary cuts.
From these you will get your restaurant cuts that are prepared, cooked and served to the
public in hotels, restaurants, cafes and fast food outlets.
refer to lamb cuts diagram for numbered cuts
Secondary Cuts Restaurant Cuts
1 Shank (hindquarter and forequarter) Frenched shank
2 Short leg Whole boned – topside – round – silverside
3 Chump Chump – chops
4 Tenderloin (fillet) Fillet
5 Short loin (mid loin) Rolled loin – chops – eye denuded – rosettes
6 Rack (rib loin) Racks – cutlets – chops
7 Breast Epigrams – diced – mince
8 Neck Diced – chops – mince
9 Square cut shoulder Boned rolled – diced – chops – mince
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Pork refer to pork cuts diagram for numbered cuts
1 Trotter (hindquarter and forequarter) Boned and farced
2 Hock (hindquarter and forequarter) Boned - smoked
Whole boned – topside escalope – round –

3 Leg
silverside – dice – mince
4 Rump Steak – chop – dice – stir fry strips – mince
5 Tenderloin (fillet) Fillet – medallion – butterfly steak
6 Mid loin Rolled – chops – steak
7 Rib loin Cutlet – rolled loin – rack
8 Spring Spare ribs – rolled – diced
Whole boned – chops – diced – pork scotch –

9 Foreloin (shoulder)
mince
10 Neck Whole boned – escalopes – diced
Beef refer to beef cuts diagram for numbered cuts
1 Shin Osso bucco cut or diced
2 Topside Escalloped pieces – mince – diced – whole

(silverside and girello behind) roast
3 Round (knuckle) Whole roast – diced
4 Rump Rump Steak – main eye muscle roast
Eye fillet - tournedos – medallions – strips –

5 Tenderloin (fillet)
tartare – minute steak – chateaubriand
Sirloin Steak – t-bone – porterhouse – whole

6 Sirloin or strip loin
roast
Scotch fillet – cutlets – rolled – standing rib or

7 Rib eye
rack, Rib eye steak
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1.3 Identify commercial establishment cuts and

specifications
Introduction
Refer to the charts on the previous pages for the restaurant cuts. Which ones do you
use?
Refer to Website references for pictorial examples.
How do you Purchase Meats?
How you purchase meat will depend on the establishment in which you are working.
Meat can be purchased in the following.
Beef:
very heavy, so not economical to purchase whole or half carcass.
Beef is normally purchased in Secondary cut mode.
Lamb, Pork Goat
Can be purchased by full or half carcass.
Restaurants would purchase by secondary cuts and breakdown for their own need or
purchase from butcher pre-cut into portion sizes.
Cleaning and trimming meats for restaurant service would be then done by the end user.
Beef Cuts:
 Hindquarter:
 Topside
 Eye round
 Rump
 Knuckle
 Flank steak
 Striploin
 Tenderloin
 Forequarter:
 Chuck
 Blade
 Brisket
 Short ribs.
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Lamb Cuts:
 Leg:
 Silverside
 Rump
 Topside
 Knuckle
 Midloin:
 Rack
 Loin
 Backstrap
 Tenderloin (fillet)
 Shoulder:
 Square cut
 Backstrap
 Foreshank
 Breast flap.
Students are encouraged to access diagrams to aid them in their identification of various
cuts form different animals.

Offal
Definition of Offal
Edible organs and items from beef, calf, pork and lamb
which are not included in the primary or secondary cuts;
also called fancy meats.
Preparation Notes
Most offal will be strong in flavour, it is recommended that
they are soaked in milk or water to help leach out or subdue
these unwanted flavours - the older the animal the stronger
the smell.
They may also need to have any protective membrane that
surrounds them peeled away before cooking.
The table below gives a summary on offal and its
preparation.
Refer to Websites for pictorial references.
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LAMB Appearance
Brains Pale greyish in colour, delicate, handle with care.
Sweet-bread Pale pinkish colour. Smaller than calf's sweetbread, but still very delicate.
Tongue Pale in colour, delicate flavour.
Liver Light red in colour, milder in flavour.
Heart Bright red in colour, healthy covering of fat around top.
Head Must be clean and bright in colour.
PIG Appearance
Liver Dark red in colour, firm feeling, strong flavour.
Head Must be clean and bright in colour.
Trotters Must be clean and bright in colour.
Ears Must be clean, pale creamy colour, fresh smell.
Cheeks Cleaned of any skin.
Kidney Dark red in colour, strong in flavour.
OX, BEEF,
Appearance
BUFFALO
Liver Dark red colour, darker in older animals.
Kidney Strong , normally unpleasant flavour.
Brain Weighs approximately 700g, not generally used as strong in smell.
Tongue Pale yellow skin cover flesh. Weighs approximately 2 – 3 kg.
White or creamy in colour. Lining of first and second stomachs, usually sold
Tripe
cleaned and blanched. Two types ‘honeycomb’ and the tougher ‘blanket’.
Bone- marrow Inside bone, creamy in colour.
Tail Clean, no skin, smell fresh, not feeling sticky.
Heart Smell fresh, dark colour.
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CALF Appearance
Liver Bright red colour Tender and very delicate in flavour.
Kidney More delicate in flavour than lamb's kidney.
Brains Pale pink grey colour, smell fresh, weighs approximately ¼ kg.
Sweet-bread Very delicate, a pair serves 2 people for lunch.
Tongue Creamy colour skin covered, smell fresh.
Heart Quite good flavour, like all heart meat, is lean and inclined to be dry.
Feet Must be clean no skin.

Introduction
Varieties of meat used will vary from
country to country.
In Australia the main meats are:
 Beef
 Lamb and Mutton
 Pork.
Other varieties available are:
 Goat
 Rabbit
 Kangaroo
 Camel
 Venison
 Buffalo.
Refer to websites for visual identification.
What is the main meat variety in your country?
The variety of meat available will depend on a many reasons:
 Space available growth production
 Suitability to climate and terrain
 Cost of production
 Time it takes to produce a crop
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 Preference of population
 Religious and cultural requirements.
Pork is considered to be White Meat.
Beef, Lamb and all other varieties are considered Red Meats.
The older the animal, the darker the meat.
1.6 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:
 Are they registered with local
authorities?
 Will they allow you to inspect their
operating premises?
 Can they consistently supply you with
the product you need?
Suppliers can be large:
 Wholesalers with access to supplies
from International suppliers.
Small suppliers:
 Shop owners, meat vendors close to your restaurant/café.
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.
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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.
1.7 Minimise wastage through freshness and

correct purchasing
Introduction
Efficient purchasing of requirements will minimise wastage and excessive stock.
Purchase by the carcass and you have to pay to break down the carcass yourself.
What are you going to do with the rest of the meat
from the carcass?
Purchasing only the variety cut and number or
amount of each you require will minimise
excessive stock.
Meat should be purchased on a daily basis. This
will minimise the storage capacity you require on
your premises.
Fewer problems with meat deteriorating due to
poor temperature control and lack of space
available
When you purchase meat you will still have to 'clean it up' before use. There is going to
be some trimming and wastage. You need to utilise this and 'value add' to this where
possible.
Listed below are some suggestions of how this can be achieved.
Use the trimmings to minimise wastage
The following are culinary uses for common 'off-cuts' obtained when trimming meats:
Bones and sinew Can be used to make stocks, soups and sauces.
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.
Large meat trims : Can be dices and used for stews and kebabs, or sliced into
smaller strips for stir-fry.
Smaller meat trim Can be minced for use in burgers, meatloaf, bolognaise, spring
rolls, terrines, forcemeat stuffing, meatballs for canapés, farces.
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Introduction
When you purchase meat it is important that you are able to get the correct yield from
which you have purchased.
If you require 10 steaks at 100gm and then purchase 1 kg of meat you will not get 10
steaks from this meat. Trimmings and off cuts need to be taken into consideration.
If your purchasing is not done correctly then the business will not be profitable.
The amount of wastage will depend on how you purchase your meat.
How much has your supplier trimmed the meat before you purchase will impact on the
price you pay.
It can be to your advantage to pay your supplier
to do this as they work in bulk and labour costs
will be less for them to do major trimming before
you purchase.
How to identify cost through yield testing:
 Weigh the piece of meat you purchased?
 Trim the meat to your requirements.
 Weigh the meat again
 What weight do you require of each steak?
To Find Weight of Useable (when you know %)
Total Weight
Wastage Useable weight
Purchased
100% 25% 75%
4 kg 1 kg 3 kg
Example:
 4 kg meat cost $10.00 per kg = $40.00:
 $40.00 divided by the 3 kg leaves a cost now of $13.33 per kg.
 How many 150 g steaks can you cut from remaining meat?
 3 kg divided by 150 g = 20 portions
 What is the cost of each 150 g steak?
 $13.33 multiplied by 150 g equals $1.9995 each
 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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Trimming and cutting 'in-house'

Sometimes it will pay you to clean the meat yourself or maybe you can get the butcher to
do it for you. What is the cost advantage?
You need to do a test run.
Example
Lamb cutlets: Ask the butcher to supply you with 50
cutlets.
Specifications
Fat trimmed: no fat
Bone length: 10 cm or 4"
Standard: Fully Frenched
The butcher will charge you by the kg for the cutlets. Example $25 per kg 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?
 Has all the fat been removed?
 Has the silver skin been removed?
 Is the 'eye muscle meat' of the cutlets of similar size?
Evaluate against the following
Purchase 50 lamb cutlets from the butcher. You are charged $15 per kg:
 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
 Do your staff have the required skills to do the work?
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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Introduction
Storage of Meat
Raw meat is a favourable medium for bacterial growth if they are not stored and handled
correctly.
There are two main conditions to be met when storing meat.
They are:
 Temperature: 1ºC to 3ºC
 Humidity: 85 %
Other factors to be considered are:
 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 pack
 Meat must be covered with plastic wrap
 Different types of meat should not be mixed
 Raw and cooked meats should NEVER be spread on the same tray
 A sound stock rotation program should be maintained
 Cooked meats on top shelf of coolroom
 Prepped meat on second shelf of coolroom
 Packed or vacuum packed meats on lower shelves
 Thawing meats on lowest shelf.
Meat storage Equipment:
 Coolrooms or cold storage areas must be clean.
This is best achieved the internal surfaces are made from a washable surface, walls and
ceiling, and the floor is tiled or also has a washable not slip surface:
 Stand up refrigeration is best made with stainless steel
 Shelving should be of a type that can be easily removed and washed.
Refrigeration motors should be of sufficient size so that the motor chills the storage easily.
It is false economy to purchase the cheapest motor if it struggles to keep meats at the
required temperature for efficient storage, 1ºC – 3ºC.
Fresh meat should not be stored for longer than 3 days at this temperature.
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Freezing meat
Fresh meats can be frozen successfully and stored for between three and six months
depending on the type of meat and provided it is kept between -18ºC and -24ºC.
Fluctuations in temperature will cause loss in quantity and decrease in the shelf life of the
meat:
 Never freeze large quantities stacked on top of each other
 Boneless meat freezes quickest
 Thicker cuts of meat take longer to freeze
 Excess fat cover slows freezing
 Guard against freezer burn by looking after frozen
meats and using sound stock rotation
 Freeze in strong bags, eliminating as much air as
possible from the bags
 Label and date all items to be frozen
 Thaw frozen meats in the refrigerator at 1ºC – 3ºC
 Freezing meat which is spoiling is not a method of improving its quality.
Freezing meats cost money and is only efficient if supplies are difficult to purchase on a
regular basis.
This method of storing meat should only be considered when you need larger quantities
that cannot be supplied fresh.
 Meat should not be kept in freezer for more than 3 months as quality can decrease
 Freezer storage space is costly to maintain.
Efficient kitchen management will minimise stock kept in freezers and minimise time stock
is kept in freezers.
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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 to your Trainer by the date agreed.
1.1 Obtain electronic database of cuts of meat from online resources. Use the website
list provided or use you own:
 You need to go online and download pdfs' of 3 types of meat cuts

 Beef
 Lamb
 Goat
 Pork.
As we live in cultural and religiously diverse world there is an understanding that the
use of some meats is offensive.
Choose another meat, for example Camel, Kangaroo etc.
1.2. Using Diagrams from this workbook and information from the electronic database
you have compiled:
 Identify prime cuts of meat, best quality, most tender:

 Tenderloin
 Sirloin
 Scotch fillet
 Identify secondary cuts of meat, good quality:
 Rump
 Topside
 Striploin
 Identify the following offal:
 Brains
 Liver
 Tripe
 Tail.
Students will need to work under the advice of their trainer to meet required
information and present in a report. The report will require the following information.
1.3. A supplier needs to be selected to supply quality meat requirements to the

enterprise:
 Students will need to explain why this particular supplier has been chosen.
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1.4. Describe how the meat products are going to be purchased using specifications that
will be given to these supplier:
 The supplier can only deliver what the customers does ask
 So correct specifications need to be supplied
 How will the student purchase the meats required.
1.5. Explain how the meat is going to be costed after it has been portioned into service
sizes:
 The actual cost is altered after the meat has been trimmed and cleaned
 The student will have to supply actual cost of meats used.
1.6. How the quality is going to be maintained to deliver optimum freshness to the
customers:
 How long will fresh meat are kept?
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Summary
Identify and select meats
Identify the primary meat cuts:

 All carcasses are cut into primary cuts.
Identify the secondary meat cuts:
 How much meat or portions will you be able to get from each cut?
Identify commercial establishment cuts and specifications:
 What is the size of the portion you require?
Identify offal and fancy meats:
 Can I recognise the various items of offal, together with their animal source?
Identify varieties of meats used commercially:
 Many different varieties are used in many countries
 What is the most common in your country?
Identify and select suppliers for purchasing of products:
 Will this supplier be able to supply you with the quality and quantity you need?
Minimize wastage through freshness and correct purchasing:
 Purchase only what you need and how can I use.
Identify costs through yield testing:
 Are you paying too much for your meat?
 Can you prepare it cheaper yourself?
Ensure correct conditions are maintained for freshness and quality:
 Make sure coolroom and freezer are maintained correctly so they can keep food in optimum
condition.
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Element 2:
Prepare and store meat
2.1 Prepare and portion meat cuts, including offal
and fancy meats, 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 whether it be 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:
 Trimming is the cutting of meat to a certain required
shape and size
 Trimming meat gives it a more appealing presentation.
This can be achieved by trimming the fat coverage down to a required thickness, or by
trimming bones on cutlets to a certain length.
Refer to Handbook of Australian Meat: www.ausmeat.com.au.
‘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, canapés, salads, appetizers or entrees:
 When slicing meat always cut across the grain.
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.
Course 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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Preparing of offal before use

Offal is the edible internal organs of an animal, sometimes referred to as 'Fancy Meats'.
LAMB What needs to be done before cooking
Need to be soaked in salted water or milk prior to use, extracts any

Brains
excess blood.
Sweet-bread Soak in cold water. Trim and extraneous matter.
Can be purchased fresh or salted. Soak in cold water to extract any

Tongue
excess blood.
Heart Trim any unwanted tubes protruding from muscle.
Head Make sure it is clean, fresh feel and smell.
PIG What needs to be done before cooking
Liver Served the same as calf liver.
Head Make sure it is clean, fresh feel and smell.
Trotters Make sure clean and free of hairs.
Ears Scrape any hairs still present.
Cheeks Must be clean and fresh.
Kidney Soak in milk or water.
OX, BEEF,
What needs to be done before cooking
BUFFALO
Liver Should be soaked in milk or water before use. Clean outside skin cutting.
Kidney Soak in milk or water before use. Remove outside membrane.
Brain May be blanched and then sautéed, fried or crumbed and deep-fried.
Tongue Should be fresh, not sticky.
Tripe Make sure is clean, white or cream in colour. Soak in water if salted.
Bone- marrow Usually cooked first and then used in sauces.
Tail Make sure is clean and free of skin. Trim excess fat.
Heart Must feel fresh, not stick of smell unpleasant.
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CALF Preparation and cooking methods
Liver May be roasted or braised whole, or sliced and fried or sautéed.
Kidney Excellent roast, braised, grilled or prepared in a sauce.
Lights Remove windpipe, any gristle, and excess fat.
Brains Soak in water.
Sweet-bread Make sure is rinsed in cold water.
Tongue Should be fresh, not sticky.
Heart Must feel fresh, not stick of smell unpleasant.
Feet Must be clean and fresh.
2.2 Minimise wastage through preparation and

storage
Introduction
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: 1ºC to 3ºC
 Humidity: 85 %
Other factors to be considered are:
 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 pack
 Meat must be covered with plastic wrap
 Different types of meat should not be mixed
 Raw and cooked meats should NEVER be stored on the same tray
 A sound stock rotation program should be maintained
 Cooked meats stored on top shelf of coolroom
 Prepped meat stored on second shelf of coolroom
 Packed or vacuum packed meats on lower shelves.
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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
-1ºC to 0ºC.
This extends the storage life refrigerated meat:
 Beef up to twelve (12) weeks
 Lamb up to ten (10) weeks
 Pork up to three (3) weeks.
It should be stored in single layers, fat side up, on a tray.
Note: Sometimes after long storage then opening the smell can be quite strong. This will
dissipate when left in the open air for a few minutes.
If the smell lingers, seek advice before using.
If in doubt, throw it out.

Introduction
Profitability in the kitchen is achieved when staff
are able to maximise the use of ingredients used
in kitchen.
Example
When making mayonnaise you need to purchase
eggs but then only use the egg yolks
You apply the cost of the whole egg to the
mayonnaise but are left with the whites.
You use the eggwhites as:
 A binding agent in mince for burgers
 Meringues in the pastry section
 Clarifying agent for consommé.
The same applies for meat off-cuts, how to
maximise earning potential of all stock purchased.
‘Value adding’ to leftovers is maximises
profitability in the kitchen.
Listed below are some suggestions of how this
can be achieved.
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Use the trimmings to minimise wastage

The following are culinary uses for common 'off-cuts' obtained when trimming meats:
Bones and sinew: Can be used to make stocks, soups and sauces.
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.
Large meat trims: Dices and used for stews and kebabs, or sliced into smaller strips
for stir-fry.
Smaller meat trim: Minced for use in burgers, meatloaf, bolognaise, spring rolls,
terrines, forcemeat stuffing, meatballs for canapés, farces.

Introduction
Equipment may include:
Knives, cleaver, saw, band saw, slicers, mallet
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Electric, gas or induction stoves
Steamers, including pressure, atmospheric, such as bamboo
Salamanders and grills, including flat top, char, BBQ
Charcoal grill Salamander
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Ovens, including convection/combination ovens
Convection oven Microwave ovens
Deep fry,
Deep fryer
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Work Projects
of the project to your Trainer by the date agreed.
2.1 You are required to prepare a report to show your trainer the following information:
 Purchase 2 kg of meat, beef sirloin or pork loin.

You will be required to clean and portion this meat to meet specific criteria that you
will define.
From the meat you have purchased you need to define what dish you are going to
prepare.
In your report you are to determine how many portion you will get from your
purchased meat:
 You need to decide how much meat you are going to give each customer
 When you have decided how much you are going to give each customer you
then have to portion the meat to match this requirement
 Single cut portions per portion
 Did you obtain anticipated number of portions
 It is ok for this to be negative result.
Suggest what you can do with the leftover to maximize profitability to cover the cost
of the meat.
Write a list of all equipment requirements, large and small. The equipment choice
must match the cooking style being applied to the meat.
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Summary
Prepare and store meat
Prepare and portion meat cuts, including offal and fancy meats, to enterprise requirements:
 Develop the skills needed to produce quality products to suit your establishment
 All meat products that you purchase will need to me cut to meet you portion control needs.
Minimise wastage through preparation and storage:
 Keep meats stored below 3ºC for no more than 3 days, keep covered and labelled
 All meat needs to be trimmed and where there are off cuts these will need to be utilised in
the kitchen in other dishes
 When storing prepared meats it will need to be stored in a controlled environment that will
maximise the life of the meat in that environment
 Wrapped and labelled.
Use of trimming and leftovers:
 Maximise wastage to promote profitability within the kitchen. Left over can be used for cold
salads or sandwiches and staff meals
 Trimmings may be used to make sauces and stocks
 Nothing should be wasted. Waste is inevitable but this can be minimised.
Identification and use of equipment:
 Learn to use equipment safely before going into production
 Safe use of equipment is needed to extend the life of the machinery and safety of the
workers
 Training in operating new machinery is imperative to minimise loss through bad operating
skills
 Grilling is not done in a pot and you cannot shred with a toothpick.
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Element 3:
Cook, hold and present meat
3.1 Select appropriate cooking method of the meat
type, including offal
Introduction
The method of cooking will be determined the quality, age and cut of the meat.
The flavour of the meat is determined by the sex of the animal and the type of food it was
raised on being either green pastures or harsh dry grassland.
Older male animals tend to have a stronger flavour but these are sorted at the time of
slaughter and will be sent the specific markets: human or animal consumption.
The muscle cut and quality of the meat
determines the method of cookery.
Tender cuts can be:
 Poached: a wet method
 Fried, grilled or roasted; quick dry methods.
Tougher cuts will need to be:
 Braised or stewed; slow wet methods,
to breakdown the tough connective tissues of

collagen and elastin that holds the muscle
fibres together.
Collagen will gelatinise and soften with long slow
cooking but elastin will not soften so will need to
be cut out during meat preparation.
Connective tissues with lots of collagen and
elastin are found in the shoulder neck and lower
leg cuts of lamb pork and beef.
Offal like liver and kidneys are best if it is cooked to order as they dry very quickly.
Tripe cooked in wet base sauce need long cooking to tenderise structure to make
pleasant eating.
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3.2 Prepare and cook following a standard recipe

within a commercial environment
Introduction
Standard Recipes
A standard recipe is a precise record of ingredients, method, serving instructions and cost
of any food item on a menu.
A standard recipe needs to include:
 Summary of ingredients
 Required quantities or each item
 Specific preparation guidelines
 Garnish and service details
 Portion sizes
 Accurate costs
 % wastage
 Date of last adjustment.
Why do we use them?
 Standardises recipes -regardless of who makes
them, they should always turn out the same each
time
 Consistent quality – look, taste the same as the last time the customers purchased the
dish
 Customer satisfaction – always the same quality, happy customers will always come
back
 Cost control – cost will be kept under control when all staff are working to the same
recipe.
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3.3 Hold prepared products as required prior to

presenting
Introduction
The dish is cooked. When is the dish going to be served?
Is the dish going to be served hot or cold?
To keep food hot until the customers are ready to eat is a problem in all establishments
around the world.
To keep food hot establishment would use a ‘Bain-Marie’.
A Bain-Marie is a bench well that is normally filled
with water.
This water is heated to at least 80ºC and the food is
placed into trays that fit into the special grooves in
the bench.
These trays of food are then suspended over the
hot water and this will keep the food hot until the
customers are ready to eat.
Food that is placed into a Bain-Marie for ‘hot’ holding must be hot, above 75ºC, before
being put into the Bain-Marie.
If the food is not hot then the food will lose heat and customer dissatisfaction will prevail.
Hot food should not be ‘held’ in a Bain-Marie for more than 1 hour. Food will begin to dry
out and quality will drop.
If food is allowed to drop below 60ºC it will enter the ‘danger zone’ and bacterial growth
might begin. If food is in the danger zone for more than 4 hours it must throw away and
not be chilled and used at a later date.
Each tray of food in Bain-Marie should have its own set of serving utensils. This reduces
the possibility of ‘cross-contamination’ in the foods.
Each tray of food in the Bain-Marie should be covered with a lid to protect the food.
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Introduction
An essential part of portioning and plating food, is to ensure there are sufficient supplies
of clean and undamaged crockery is available at temperatures appropriate to the food
being served.
Clean and undamaged crockery
All crockery and cutlery – including glassware
and any other sort of service gear such as
flatware, platters, jugs etc. – must be ‘clean’.
By definition, clean means being free from visible
debris – this means it must be clean to the naked
eye:
 There must be no trace of previous foodstuff,
food debris or any other form of contaminant
 The definition extends to also being free from
odour.
In a commercial setting, crockery, cutlery etc.
should also be sanitised after it has been
cleaned, and as part of the cleaning process.
After cleaning and sanitising plates they should
be left to air dry – air drying is the preferred
option as it eliminates using a potentially
contaminated towel to dry wet surfaces:
 Using a towel to dry crockery etc. means you run the risk of re-contaminating an
otherwise clean and sanitised surface
 It should also become second nature to visually check every item before use to
ensure its cleanliness and suitability for use
 Where a plate is deemed unsuitable for use the recommended solution is to return it
to the dishwashing line for another wash.
The practice of wiping it clean with a cloth is not recommended (it may also be contrary to
your FSP) because it carries with it the possibility not only of re-contamination but the
chance ‘cleaning’ the item will not result in it being sanitised:
 Sanitising means the destruction of invisible microbial contamination using heat and
chemicals.
Most premises will use a combination of both, relying essentially on a commercial product
to achieve the final result.
Not only does the use of damaged service items look unattractive to the customer, but it
also carries with it the very real possibility food could have become lodged in the chip or
crack, deteriorate and present a potential food poisoning source.
Staff should also be aware all food service must, by law, be stored so as to protect them
from contamination by any source – flies, dust, airborne contamination, re-contamination.
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Temperatures
In presenting food there is an absolute need to:
 Present hot food, hot
 Present cold food, cold.
This is not a safe food handling consideration – it is an
aesthetic, sensory thing.
The amount of time it takes for a meal to be plated and
served should be much less than five minutes, so the
chance of any food poisoning bacteria multiplying to
dangerous levels is nil.
What this consideration does embrace though is the
common sense approach to food service.
Hot dishes – this means using hot plates to serve the
food so the hot food keeps its temperature for longer
thereby increasing the customer’s enjoyment of the food.
But using hot plates doesn’t mean heating the plate until it is 1ºC off melting.
A common mistake made by establishments is to pre-heat the plate to almost
super-heated levels.
This makes it nearly impossible for anyone to handle the plate (kitchen staff, waiter or
customer) – which is an absurd state of affairs – and it means the food may ‘cook on’ after
it has been plated.
This inevitably means the customer receives a dish beyond its best, which has been over-
cooked, is tough and may be somewhat dried out.
The key is to test your plate warmers, hot presses or whatever and determine an
appropriate setting to be used so as to obtain plates etc. at the ‘right’ temperature.
Where underliners are used, the standard practice should be to use underliners at room
temperature, and add either hot or cold dishes as required.
This allows ease of handling of the underliner whilst still presenting the dish at the desired
temperature.
Portion control
Another essential element in plating and presenting food is to ensure that food items are
portioned correctly in accord with enterprise policies or standard recipes.
Portion control simply means controlling the size of serves given to guests.
Portion control is an important consideration in food presentation for the following
reasons:
Costs:
 When a dish is prepared especially when using a standard recipe the head chef will
know how much the ingredients cost (called the ‘cost of goods sold or used’) and have
an expectation of the yield the recipe will produce
 Where the person plating the meal fails to obtain the expected number of serves from
the recipe, kitchen profits are adversely affected.
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Physical uniformity of dishes:

 There is a common thread throughout food
service that all dishes of the same type must
look the same
 The position of the potatoes, carrots, leeks
etc. should be the same on all plates.
Customer Satisfaction:
 When the meal is served to the customer, no
person should look at other peoples meal
and think ‘Why is mine smaller?’
Presentation of meat dishes varies greatly around the world:
 Meat dishes can be served dry or with a
sauce
 Meats are normally served with a sauce and
a variety of vegetables
 Meat can be served hot or cold.
These are usually:
 Grilled
 Roasted
 Poached.
These would be served with a sauce flavoured to match the variety of the meat.
Meats cooked in liquid are referred to as:
 Stews
 Braises
 Casseroles
 Curries.
These dishes would be served with the liquid in which they are cooked. Accompaniments
to this would be rice or another farinaceous product.
These dishes then have a garnish.
Presenting Offal
Most offal is cooked in liquid so that liquid is served as part of the dish.
Offal that is grilled would be served on a plate with a sauce to compliment the product
Offal can be served on a plate by itself
NEWLY published reports highlight opportunities for beef and lamb supply chains to make
better returns on offal.
An analysis of offal market opportunities and advice on reducing handling costs have
been published by the English Beef and Lamb Executive (EBLEX) Offals Working Group.
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Traditionally, offal (or fifth quarter) sales not only covered the costs of slaughter, but also
provided a modest profit centre for the industry. This is still the case in other parts of the
world, but no longer the case in the UK, where most offal is either sold cheaply for use in
pet food production or treated as waste.
On the farming side, diseases such as liver fluke can have a serious impact on the ability
to increase returns from the fifth quarter, and EBLEX is now including this message as
part of its ongoing work under its Better Returns Programmes
3.5 Prepare garnishes, sauce and

accompaniments for meat dishes, including
offal
Introduction
Sauces and Condiments
Sauces and garnishes must be arranged according to enterprise standards for specific
dishes.
Precisely what these standards are will depend on the nature of the premises – there are
a wide variety of standards to choose form and very little that is absolutely ‘right’ or
absolutely ‘wrong’.
They are all personal/establishment preferences dictated by tradition, personal wishes,
experimentation, cultural influence or a combination of all these things.
Accompaniments will add contrast to the meat dish as well as compliment the type of
meat being cooked.
Accompaniments include:
 Sauces – flavoured to compliment the type of meat
cooked
 Garnishes – chopped herbs to add flavour and colour
to the dish
 Vegetables – the variety of preparations are endless:
boiled, roasted, hot, and cold.
Care taken to prepare accompaniments must be as careful as the preparations of the
meat dish itself.
Major points to remember are:
 Sauces and garnishes are the finishing touches to a meal – they provide the visual
stimulation which heightens the enjoyment of many dishes
 Eye appeal is buy appeal – if the meal looks attractive a major battle has been won
 If the meal looks depressing, uninteresting and unattractive then customers will tend
to be more critical and will enjoy their meal less even though it may taste exactly the
same.
There is unlikely to be a meal session where at least one sauce is not made, or available
for service.
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Sauces are an integral part of many dishes, whilst in other instances they are added
simply to supplement what is already there.
Their role can be seen as to provide colour, flavour and interest to the dish.
Check the situation at your workplace, but sauces may be categorised as follows:
 Hot sauces –They may be created entirely in-house from fresh ingredients, “Jus’’ or
prepared from proprietary convenience foods (beef booster, demi-glace powder and
stock powder), or be some unique combination of both
 Examples of these are Espagnole, Veloute, Béchamel and their derivatives; also
included are ‘gravies’
 A variation of these sauces are ‘warm emulsions’ such as Hollandaise Sauce and
Sauce Béarnaise – made from a combination of egg yolks, oil and vinegar
 Condiments such as mustards, pickles, chutney can also be served beside meat
dishes.
Garnishes
Garnishes are the finishing touches added to meals – their
purpose is to enhance the visual appeal of the dish, to give
‘a little bit extra’. Garnishes may be classified as edible and
non-edible.
Non-edible garnishes
There is a very strong school of thought, and it is really nothing else apart from just that –
that believes nothing should be served on a plate, or served to a guest, unless it is edible.
This school of thought would therefore never serve the following:
 Bark – which may be used when smoking certain dishes, or when searching for a
particular regional or national style or flavour
 Skewers – this means they may offer and serve a shashlik or a kebab or satay sticks
but they would always remove the food items from the skewer prior to service
 Toothpicks – where the menu item requires toothpicks to keep it together, either they
would be removed before service, or the dish would not be offered
 Flags – some premises use ‘flags’ (or similar – such as small plastic animals) to
indicate a degree of ‘done-ness’ of steaks or to continue a national promotion or
theme, but the traditionalists would not do this.
For this school of thought, even candles on a birthday cake can cause consternation
despite there being a customary expectation they are there.
In addition, they may shun the use of rock salt with oysters, insisting for example ice is
used instead.
There is a need to find out the orientation to this at your workplace, and to realise there
may be different orientations between food outlets in the same premises, and even
differences depending on who is the head chef at any one time.
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Edible garnishes
Most garnishes are edible. They usually consist of fruit and
vegetable, sometime flowers or their petals:
 The vegetable can be cut into shapes and presented on
side of plates
 Fresh herb leaves are very popular for their flavour and
contrasting green colour
 Flower petals are used for visual appeal
 Slices and segments of fruit make nice contrast to meals.
It will usually be the chef who decides what garnishes should
be used with what dishes, and considerations include:
 Cost – the cost of ingredients is always a consideration,
and a less expensive alternative is frequently attractive
 Preparation time – this is definitely related to
cost but factors in labour to produce the garnish.
Carved garnishes, whilst attractive and
spectacular, can become prohibitive when the
time taken in creating them is factored in
 Keeping qualities – being able to prepare
garnishes in advance is preferable so as to
speed up final service, but if the garnishes lose
their visual appeal over-time then they may be
unacceptable:
 The garnishes must look fresh and appetising when served, not dull, tired and
stale
 Contrast with the food item – some staff are used in order to provide a colour or taste
contrast with the main dish
 Complimentary qualities – this is a variation of the ‘contrast’ approach. The idea here
is the garnish fits in with the overall taste of the main item – it ‘echoes’ a primary
ingredient
 For example, if mint were used in the Hamburger Deluxe, then a sprig of mint may be
appropriate as the garnish; if rosemary was used in the roast lamb, then a sprig of
rosemary may be suitable as a garnish
 Continuation of a theme – where the main dish used a variety of salad vegetables,
then the use of another unused salad vegetable as a garnish will continue the
established theme, providing an attractive finish to the overall presentation.
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Work Projects
of the project to your Trainer by the date agreed to.
The student will need to show evidence that the following has been achieved.
Proof is best proven in presence of trainer or competent third party.
3.1 Select four (4) meat dishes that you will prepare using 4 different cooking methods:
 The dishes can be from any meat source but should be more than just one.
 Roast
 Braise
 Fry
 Steam
 Grill
 Are all methods that can be used to cook the meats.
One (1) dish must be offal.
3.2. Prepare the selected dishes as required from the recipes that you have selected:
 Before attempting the selected dishes student will need to prepare a workplan
with all ingredients required and also the equipment along with the consumables.
3.3. Hold prepared meats as required before presenting:
 If the meat has been roasted it will need to be rested before carving to allow for
the juices to consolidate and meat fibers to relax
 Wet dishes that may have been braised can be held in bain-marie until required.
3.4. Present dishes to trainer or third party:
 When ready each dish will need to be presented for approval

 A drawing of how the dish will be presented is good preparation.
3.5 Prepare sauces and garnishes to compliment prepared dishes:
 Each dish will need to have a sauce

 Each dish will need to have a different garnish or accompaniment.
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Summary
Cook, hold and present meat
Select appropriate cooking method of the meat type, including offal:

 If the meat is tough, braise it
 If the meat is tender, grill it.
Prepare and cook following a standard recipe within a commercial environment:
 Following standard recipes will allow for:
 Consistent production
 Consistent costing
 Consistent customer satisfaction.
Hold prepared products as required prior to presenting:
 Keep hot foods hot in a Bain-Marie, covered to hold in the heat and to stop contamination by
foreign objects and substances
 Keep cold foods chilled and covered until required by customers.
Present meats and offal dishes:
 Food should be presented on clean crockery
 Present products to show their best attributes
 Offal dries very quickly when cooked so should be served with or in a sauce.
Prepare garnishes, sauce and accompaniments for meat dishes, including offal.
Garnishes should be:
 Fresh
 Be able to compliment the dish with which they are being served.
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Element 4:
Store meat and offal products
4.1 Fresh and/or vacuum packed items are stored
correctly
Introduction
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 stored at
minus one degree to zero degrees Celsius
(-1ºC to 0ºC).
This extends the storage life refrigerated meat:
 Beef up to twelve (12) weeks.
 Lamb up to ten (10) weeks
 Pork up to three (3) weeks.
It should be stored in single layers, fat side up,
on a tray.
Note: Sometimes after long storage then opening the smell can be quite strong. This will
dissipate when left in the open air for a few minutes.
If the smell lingers, seek advice before using.
If in doubt, throw it out.
Storing of vacuum packed meat products should be:
 Remove from packaging and place on clean washable containers that will stop excess
liquid from spilling if packaging fails
 Meats that have a covering of fats such as striploin should be laid in container with the
fat side up. This stops blood pooling and the discolouring of fat
 Label should be facing out so they can be easily read by staff.
Please note
Time listed above for storage of meats only applies if temperature control is sufficient.
Refrigeration of 3ºC will cut short this time. It must be -1ºC consistently.
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Ageing of meat
Ageing of meat is a method 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
 Gives a longer shelf life
 Reduces weight loss
 Is a cleaner way of storing meats
Disadvantages:
 Can give inconsistent results
 Some odour from meats after opening meats, this should fade after several minutes
 Some cut meat weeps excessively so there is a greater weight loss.
Vacuum packing allows for longer shelf life of meats in the fresh state because oxygen is
removed and this slows down the rate of decomposition
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4.2 Prepare and maintain correct thawing of meat

and offal
Introduction
Fresh meats can be frozen successfully and stored for
between three and six months depending on the type of
meat and provided it is kept between -18ºC and -24ºC.
Fluctuations in temperature will cause loss in quantity and
decrease in the shelf life of the meat:
 Never freeze large quantities stacked on top of each
other
 Boneless meat freezes quickest
 Thicker cuts of meat take longer to freeze
 Excess fat cover slows freezing
 Guard against freezer burn by looking after frozen
meats and using sound stock rotation
 Freeze in strong bags, eliminating as much air as
possible from the bags
 Label and date all items to be frozen
 Thaw frozen meats in the refrigerator at 1ºC – 3ºC
 Freezing meat which is spoiling is not a method of improving its quality.
Thawing of frozen meats and Offal

Freezing meats is a convenient method of preserving and storing then transporting over
vast distances.
Thawing frozen product in a commercial establishment must be done in a controlled
atmosphere.
All frozen meats must be thawed in coolroom under 4ºC.
Large pieces of meat may take several days to reach un-frozen state.
Small pieces of meat will thaw quickly, usually overnight.
Meat that is thawing should be placed on the bottom shelf of the coolroom inside a deep
sided container that will contain excess liquid from thawed meats. This stops that liquid
from cross contaminating other products with unwanted bacteria.
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4.3 Meat and offal is appropriately stored in

correct containers
Introduction
Keeping meat products stored safely cannot be achieved if the container in which they are
contained. Storage containers must be impervious to liquids and must be in sound
conditions:
 Storage container must be washable
 You must be able to sanitise them for future use
 They must be stackable for easier storage when not in use.
Stainless steel is the BEST type of container for fresh meat storage:
 Cost is the biggest deterrent to using stainless steel.
Food grade plastic is second best for storage containers, but it can get scratched and
need to be changed when the scratching is too bad 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. Such sealed and
covered containers mean:
 Reduced spillage,
 Reduced cross contamination
 It is easier to affix labelling.

Introduction
Labelling
Labelling of meat products is vitally important.
Label must contain:
 Description of the product: Beef
 Name of the product: Sirloin, 150gm steaks

th
Date product was packed: June 15 2012
 Who packed the product: William the cook
 Use by date: August 15th 2012
 Storage conditions: Store below 1ºC
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If purchased from outside supplier the label must contain:

 Name of the processor: Marty Meats
 Contact details of processor: 123 Somewhere Road, Plentyville
 Phone Number/email: 0488 889 999, meat@meatville.com.uuu
 Description of the product: Beef
 Name of the product: Sirloin, 150 gm steaks

th
Date product was packed: June 15 2012
 Who packed the product: Marty Meats
 Use by date: August 15th 2012
 Storage conditions: Store below 1ºC
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.

Introduction
Maintaining quality conditions for working with meat
products is expensive.
Working areas must be clean. Cleaning must be
continual and each item used must be sanitised after
each use.
Equipment must be clean. After hand washing
equipment should go through dishwashing process
that will wash and rinse above 80ºC. This will
guarantee that they are sanitised.
Equipment must be allowed to ‘air dry’ before being
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 bathe or shower before
starting work in food production areas.
Staff must wear clean clothing that is laundered on a daily basis.
Staff must be encouraged to wear protective apron when working with all foods.
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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?
 What you use to clean the equipment?
 Who is to clean?
What are they Food Safety Standards where you work?
International Standards are based on HACCP and Food Safety programs.
All food premises should have an operational a Food Safety Plan (FSP).
This will minimise the possibility of causing an adverse reaction to badly stored food in the
customers that consume the food you produce.
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Summary
Store meat and offal products
Fresh and or vacuum packed items are stored correctly

Fresh Meat and offal need to be stored correctly:
 Temperature at 1ºC
 Covered securely with plastic wrap
 Not kept fresh for more than 3 days.
Correct thawing of meat and offal:
 Frozen meats need to be thawed in controlled environment
 Thaw in single layers.
Meat and offal is appropriately stored in correct containers:
 Washable undamaged and liquid impervious containers.
Meat and offal is correctly labelled:
 Labelling needs to be accurate and honest.
Ensure correct conditions are maintained for freshness and quality:
 Stock needs to be rotated on a first in, first out basis (FIFO).
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Work Projects
of the project to your Trainer by the date agreed to.
Student is required to write a report on how the following is going to be achieved.
4.1 Cryovac meats are stored correctly:
 When the meat has been cut and portioned it will need to be stored.
 How should the meat be stored after it has been portioned
 Give time and temperature requirements.
4.2. Prepare and maintain correct thawing of meat products:
 When meat has been frozen it will need to be thawed correctly to minimise
potential bacterial growth; explain how this will be achieved.
4.3. Store meat products in correct containers:
 Audit a workplace and advise on any corrective actions that may need to be
undertaken with regard to the meat containers of that enterprise.
4.4. Meat product is correctly labelled:
 Describe all the information that needs to be written on the label for meat.
4.5 Ensure correct conditions are maintained for freshness:
 Give advice on how the freshness on the meat is to be maintained.
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Recipes
Recipes
Lamb Round Pot Roasted
Ingredients
250 gm Lamb Round (trimmed)

Stuffing
1 Girello (minced)
10 gm Onion (diced and blanched)
1 clove Garlic (crushed)
10 gm Sundried Tomato (chopped)
to taste Salt
to taste Pepper
Pot roasting
100 gm Mirepoix
4 Juniper Berries
1 sprig Thyme
1 Bay leaf
50 gm Butter (melted)
Method
 Prepare stuffing by mixing all ingredients well

 Slice lamb round in to a rectangle shape, flatten slightly between plastic if necessary
 Spread stuffing on to prepared lamb round and roll up to form roulade, then toothpick
to secure and hold in place
 Fry mirepoix in butter until slightly brown then place in to a braising dish add juniper
berries, thyme and bay leaf
 Season roulade with salt and cracked black pepper
 Place roulade on top of pot roast ingredients, baste with butter, cover with lid then put
roast in oven at 180ºC, remove lid two-thirds of the way through the process to colour
the outside, baste, and then continue to cook.
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Recipes
Lamb Rack with Herb Crust
Ingredients
1 Lamb rack (4 points)

25 gm Breadcrumbs (fresh)
to taste, Fresh Herbs (e.g. Rosemary,
Chives, Oregano, Basil,
Parsley, Garlic, etc.)
20 gm Butter (melted)
1 tsp Mustard
3 ml Oil
Method
 Seal rack and let cool

 Make a slurry with mustard, garlic and oil
 Mix breadcrumbs and chopped herbs
 Pour in 10g of the melted butter mix and season
 Liberally smear rack with the mustard slurry and pack with herb crust mix
 Last drizzle with remaining butter
 Roast at 180ºC, 15 – 20 minutes or until pink, rest before serving.
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Recipes
Lamb Silverside Smoked
Ingredients
1 Lamb Silverside, (trimmed)

Stuffing
20 gm Onion (diced and blanched)
5 gm Rosemary (chopped)
5 gm Sage (chopped)
5 gm Parsley (chopped)
½ Lemon Rind (grated)
½ Egg (beaten)
For Smoking
100 gm Hickory Wood Chips (sprinkled with water)
1 sprig Rosemary
1 sprig Sage
1 Bay leaf
Method
 Prepare stuffing then mix all ingredients well

 Make a pocket in the middle of the lamb silverside, fill with stuffing and close opening
with a toothpick
 Seal and colour silverside in a hot pan
 Scatter wood chips, rosemary, sage and bay leaf over the bottom of a roasting dish,
then position a wire rack inside dish, place silverside on rack, brush with olive oil,
cover roasting dish with foil secure tightly around edges
 Place roasting dish with silverside on top of stove on a low heat, cook and smoke for
20 minutes.
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Recipes
Lamb Brains Salad
Ingredients
1 ½ sets Lamb Brains

Court Bouillon
for coating Flour
1 Egg (beaten)
10 ml Oil
50 gm Lettuce Mix
3 Cherry tomatoes
6 Croutons
20 ml Raspberry Vinegar
30 ml Hazelnut Oil
to taste Salt and Pepper
Method
 Poach brains in court bouillon for approximately 10 minutes. Drain and leave to cool.
Remove the spinal cord, fat and outer membrane
 Make vinaigrette with hazelnut oil and raspberry vinegar
 Wash and drain lettuces and place in steel bowl
 Cut each ½ brain in half lengthways, coat lightly with flour dip in egg-wash and pan fry
in oil until warmed through, lightly coloured but no crusting, add tomatoes and deglaze
with vinaigrette (do not let reduce) immediately pour over lettuce and toss
 Arrange on a plate, with brains on top, garnish with croutons and some herbs
 Serve immediately.
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Recipes
Italian Lamb Sausages
Ingredients
150 gm Lamb (diced)

35 gm Speck (diced)
3 gm Anchovy
15 gm Onion (diced)
10 gm Black Olives (pitted)
10 gm Capers
1 sprig Thyme
2 leaves Basil
20 gm Caul Fat
Method
 Soak caul fat in salted water to remove excess blood

 Mince lamb and speck together
 Add rest ingredients except the caul fat and mix thoroughly together. This takes a
while to work the proteins enough to form a homogenous mass that will bind together
 Rinse caul fat in cold water and lay out flat on a board
 Divide lamb into 3 equal parts, roll into a sausage shape place on caul fat. Roll up,
trimming excess caul fat
 Pan fry or grill the sausages, drain and serve.
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Recipes
Lamb Rogan Josh
Ingredients
250 gm Lamb (cubed)

50 ml Oil
¼ tsp Ginger Powder
½ tsp Caraway Seed
1 tsp Chilli Powder
3 cloves Garlic
½ tsp Cinnamon Stick
2 Cardamom Pods
1 Bay leaf
¼ tsp Saffron
100 gm Yoghurt
¼ sprig Coriander (fresh)
Method
 Place heavy-bottom sauces pan over stove and heat the oil. Add the diced lamb and
stir until well coated in oil. Cook until meat turns brown taking care not to burn
 Removes lamb from pan, add all the spices and fry them to release flavours. Next
replace the lamb, add yoghurt and cook until all the yoghurt is absorbed
 Add water to just cover, bring to the boil then turn down to a simmer, cook (covered
with a tight fitting lid) until meat is tender. Correct consistency either by reducing or by
adding water/yoghurt depending on your circumstances
 Serve with chopped fresh coriander.
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Recipes
Lambs Kidney Grilled on Rosemary Skewers

with Tomato Salsa
Ingredients
2 Kidneys
2 Stalks of Rosemary
1 tsp Cumin (ground)
½ tsp Black (pepper ground)
1 tsp Paprika
20 ml Olive Oil
to garnish Coriander Leaves (chopped)
1 Tomato
20 gm Red Onion
¼ Cucumber
20 ml Olive Oil
squeeze Lemon Juice
Method
 Skin the kidney and remove any blood vessels, sinew and fat. Cut in half lengthways
then each half into three. Thread the pieces of kidney onto the rosemary stalks
 Seed and skin the tomato, seed the cucumber, cut into small dice and mix with diced
onion, oil, lemon juice and chopped coriander. Season to taste
 Mix together the cumin, pepper, and paprika. Rub the spice mix into the kidney kebab
 Brush with olive oil and grill until cooked through but still pink and no signs of crusting
 Spoon the salsa onto a serving plate and arrange the kidney kebabs on top, serve.
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Recipes
Lamb Stew with Basil, Mint and Cinnamon
Ingredients
250 gm Lamb, forequarter

60 gm Onion, finely diced
1 small Tomato
1 clove Garlic
10 gm Tomato paste
2 leaves Basil, fresh
2 leaves Mint, fresh
¼ Cinnamon stick
Seasoning
25 ml Red Wine
Method
 Cut Lamb into cubes and trim of excess fat

 Heat oil in a pan and brown the meat until well coloured. Remove the meat from the
pan. Cook the onion and garlic until it is a deep golden colour
 Pour off any excess fat add the tomato paste, then deglaze the pan with the red wine
 Add lamb, basil, mint, and cinnamon and tomato concasse. Top up with stock or water
to just cover the meat and simmer until cooked. Adjust seasoning.
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Recipes
Pork Medallions with Orange Cream Sauce
Ingredients
150 gm Pork Loin (cut to 2 medallions)

100 ml White Stock
1 Orange (juice and zest)
1 leaf Sage (chopped)
100 ml Cream
5 gm Sugar
50 gm Butter
Method
 Reduce stock by half to intensify the flavour

 Add orange juice and zest to stock, bring to boil then simmer and reduce by half
 Season pork steak and place in a hot frying pan, cook medium. Remove steak from
pan, keep warm and rest
 Deglaze frying pan with stock and orange reduction
 Add cream, sugar and sage and bring to the boil then simmer to infuse flavours and
reduce to thicken. Lower the heat then whisk in a few pieces of chopped butter at a
time, until all the butter is incorporated. Season with pepper only
 To serve nape over steak and garnish.
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Recipes
Pork Spare-Ribs
Ingredients
6 Pork Spare-ribs
Marinade
100 ml Plum Sauce
10 ml Soy Sauce
30 gm Brown Sugar or Honey
3 gm Green Ginger (grated)
25 ml Vinegar
25 ml Tomato Sauce
15 ml Hoi Sin Sauce
50 gm Onion (chopped)
Method
 Combine all ingredients for the marinade. Add the spare-ribs and let sit for several
hours or overnight, turn occasionally
 Pre-heat oven to 175ºC, line a roasting tray with foil and place the ribs in with half the
marinade. Fold excess foil from sides to the middle and crimp to create a sealed
pouch
 Place in oven and cook until tender (about 1 hour). When tender open pouch, turn
oven to 190ºC and cook further for about 20 minutes to caramelise, be careful not to
burn them!
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Recipes
Pork Sweet and Sour
Ingredients
Marinade
20 ml Rice Wine
50 ml Light Soy Sauce
1 Egg White
20 gm Ginger (crushed)
10 gm Cornflour
pinch Salt
150 gm Pork (diced)
Sauce
40 ml Water
40 ml Pineapple Juice
40 ml Vinegar
80 ml Tomato Sauce
40 gm Sugar
trace Sesame Oil
trace Chilli Sauce
trace Light Soya Sauce
trace Salt
50 gm Capsicum (Red and diamond cut)
50 gm Pineapple (cubed)
1 Spring Onion (cut into large pieces)
10 gm Cornflour
20 ml Oil
10 gm Garlic (chopped)
20 ml Water
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Recipes
Method
 Mix ingredients to make a marinade. Add diced pork and marinade for 30 minutes
 Combine all ingredients to make the sauce and simmer for 5 minutes
 Prepare vegetables and set aside
 Remove meat from marinade and drain. Roll in cornflour, shake off excess and deep-
fry until golden colour
 Heat oil, add capsicum and pineapple then add and fry garlic
 Add sauce and thicken lightly with cornflour and water. Make sure you have enough
sauce and that the sauce has correct consistency and flavour as you must serve as
soon as possible once you add the pork
 Add pork and spring onion. Stir well and serve.
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Recipes
Pork Fillet in Filo
Ingredients
100 gm Pork Fillet (cleaned)

20 gm Clarified Butter
2 sheets Filo Pastry
10 gm Onion (sliced)
10 gm Carrot Julienne
20 gm Red Capsicum (julienne)
10 gm Mushroom (sliced)
¼ tsp Garlic (crushed)
¼ tsp Ginger (finely chopped)
Sauce
25 ml Plum Sauce
25 ml Red Wine
½ Orange (juice and zest)
Method
 Season, seal and partly cook pork fillet, let cool. (NOTE: amount of cooking depends
on thickness)
 Sauté onion, carrot and capsicum then add mushrooms, garlic and ginger. Cool
 Take greased sheets of filo, place ½ the veg mix in the centre, then the fillet and the
rest of the veg on top, wrap up to make a parcel
 Brush the parcel with butter and place on a baking tray. Bake at 180ºC for
approximately 20 minutes
 To make sauce combine all ingredients and reduce to correct consistency, serve with
pork.
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Recipes
Pepper Steak
Ingredients
200 gm Beef Steak

15 gm Green Peppercorns
10 gm Onion (finely chopped)
15 ml Brandy
50 ml Cream
10 ml Meat Glaze or (20 ml demi glace)
Method
 Crush 10 gm of peppercorns, then press into both sides of the steak

 Pre-heat pan with minimum amount of oil, season the steak and add to the hot fry pan
 Seal both sides, when slightly under cooked remove steak and any access fat from
pan
 Sweat onions in the same pan, return the steak to the pan and flambé with brandy
 Again remove the steak, deglaze the pan with cream, add meat glaze and remaining
whole peppercorns, then reduce
 When coating consistency, check seasoning, place the steak in the sauce. Do not boil
the steak! Just re-heat to serve.
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72 Trainee Manual
Recipes
Stewed Glazed Pork Belly
Ingredients
Marinade:
250 gm Pork belly
1 gm 5 spice powder
20 ml Dark Soy Sauce
Oil to pan fry pork
Sauce:
60 ml Light soy sauce
60 ml Dark soy sauce
30 gm Brown sugar
10 ml Rice wine-Shao Shin
3 Shitake mushrooms
¼ Star anise
1 Clove
1 Spring onion stalk
2 cm Cinnamon stick
5 gm Ginger sliced
150 gm Broccoli
Method
 Rub pork with 5-spice powder and dark soy sauce. Marinade for 30 minutes
 Heat oil in frying pan and lightly brown pork on both sides
 Mix all ingredients of sauce in a medium sauce pan and bring it to boil; add pork,
cover and simmer till tender around 1 ½ hour
 Remove to cool in the sauce
 Blanch Broccoli in water and arrange on a plate
 Slice pork into ½ cm thick slices and arrange them in overlapping layers on top of the
broccoli
 Pour sauce over the pork.
© ASEAN 2013
Trainee Manual 73
Recipes
Satay Sauce
Ingredients
10 ml Peanut Oil
1 Red Chilli (chopped and de-seeded)
50 gm Peanuts
1 clove Garlic
80 ml Coconut Milk
5 ml Lemon (juice)
5 ml Soy Sauce
20 gm Onion (diced)
20 gm Brown Sugar
Method
 Pan roast onions in hot oil with garlic, chillies and peanuts approximately 2 minutes
 Mix in brown sugar and lemon juice
 Take of the heat and add coconut milk, and soy sauce blend until smooth
 Re-heat to serve, but do not boil. Correct consistency with coconut milk or water.
Satay Marinade
Ingredients
50 ml Mushroom Soy
pinch Coriander (powder)
pinch Cumin
25 ml Honey
1 Lemon (juice)
25 ml Kecap Manis
Method
 Combine all ingredients
 Marinate your meat – Beef for about 50 minutes and Chicken for about 20 minutes.
© ASEAN 2013
74 Trainee Manual
Recipes
Beef Stir Fry with Spices
Ingredients
1 tsp Coriander Seeds

1 tsp Cumin Seeds
pinch Salt
15 ml Fish Sauce
20 ml Rice Wine
120 gm Beef Topside (sliced into strips)
20 ml Oil
40 ml Sweet Chilli Sauce
30 ml Beef Stock
20 gm Deep Fried Shallots
5 gm Coriander Leaves (chopped)
50 gm of each Onion and Carrot
1 Bok Choi (baby)
Method
 Lightly roast coriander and cumin seeds, then grind them. Mix with salt and fish sauce,
rice wine and marinate the beef for one hour minimum
 Cut and blanch the vegetables and keep to one side
 Heat oil in a wok and stir-fry beef to medium-rare, turn down the heat and add chilli
sauce, beef stock and shallots
 Season with pepper and fish sauce
 Last mix in the blanched vegetables to re-heat, and serve sprinkled with coriander
leaves.
© ASEAN 2013
Trainee Manual 75
Recipes
Ox Tail Broth with Wontons
Ingredients
200 gm Ox tail
20 gm Carrot
20 gm Celery
40 gm Leek (20 g for wontons)
20 gm Onion
1.2 lt Beef stock
1 Bay leaf
1 sprig Thyme
5 Peppercorns
5 Wonton wrappers
10 gm Butter
1 Red Chilli
Vietnamese Mint (chopped)
Method
 Place ox tail and mirepoix on a tray and colour well in a hot oven
 Drain the fat, place in a pot, add beef stock and herbs, bring to boil and simmer, skim
frequently and cook until meat is tender approximately 2 hours
 Strain into a clean pot and remove all the fat, further simmer to reduce to about 500 ml
 Pick meat of the bones and finely chop
 Sweat finely chopped leek add meat, ½ chilli (chopped) and some Vietnamese mint,
season
 Place cold mixture into wonton wrappers, poach in the broth
 To serve make sure you season the broth, serve with 3 wontons, garnished with chilli
and Vietnamese mint.
© ASEAN 2013
76 Trainee Manual
Recipes
Veal Medallions with Cream Mushroom sauce
Ingredients Alternate curry sauce
150 gm Veal Loin (cut into 3 medallions) 10 gm Onion (finely chopped)

10 gm Onion (finely chopped) ½ tsp Curry paste
30 gm Mushrooms (sliced) 40 ml Pineapple juice
30 ml White Wine 50 ml Cream
50 ml Cream trace Seasoning
5 gm Tarragon (chopped)
Method
 Pre-heat pan with minimum amount of oil, season and add the medallions
 Seal both sides, when slightly under cooked remove and drain any access fat from
pan
 Sweat onions in the same pan, add mushrooms, cook a little then deglaze with wine,
add cream and reduce
 When coating consistency, check seasoning, add tarragon and medallions to the
sauce and reheat.
Do not boil the meat!
Curry Sauce
 Same as above only fry the curry paste with the onions, then deglaze with pineapple
juice, and then add cream.
© ASEAN 2013
Trainee Manual 77
Recipes
Vitello Tonnato
Ingredients
200 gm Veal silverside

20 gm each of carrot, onion, celery
4 Peppercorns
1 Bay leaf
Salt
Sauce
30 gm Tuna fish (canned)
1 Anchovy fillet
1 Egg yolk
50 ml Olive oil
1 Lemon (10ml juice for sauce, rest sliced)
5 Capers
Method
 Tie the meat into a neat roll, place in a small pot with the mirepoix, pepper, salt and
bay leaf
 Just cover with water, bring slowly to the boil and simmer until tender
 When cooked transfer all meat and stock to a cold dish and let cool in a fridge
 Place tuna, anchovy filet, yolk and lemon juice in a food processor, blend until smooth
then slowly pour in the olive oil to make a mayonnaise style sauce. (correct
consistency with veal stock)
 To serve thinly slice the cold meat, layer with the sauce on a plate, garnish with
capers and lemon slices.
© ASEAN 2013
78 Trainee Manual
Recipes
Veal Bitoks with Devilled Sauce
Ingredients
Bitoks
150 gm Veal (minced)
20 gm Butter
20 ml Milk
pinch Nutmeg
to dust Flour
Sauce
20 gm Onions (finely chopped)
20 Peppercorns (crushed)
1 Bay leaf
1 sprig Thyme
70 ml Dry White Wine
70 ml Vinegar
100 ml Demi-glace
to garnish Parsley (chopped)
Method
 Add enough milk to the breadcrumbs to create a firm panada. Add to minced veal with
butter and nutmeg, season and mix well together. Divide mixture into two even patties
and pass through flour
 Heat some butter in a fry pan and gently fry to golden brown and cooked through.
Drain and serve.
Sauce
 Place onions, crushed peppercorns, bay leaf, thyme, white wine and vinegar into a
saucepan and reduce to about 20ml so as to make a strong extract
 Add demi-glace and simmer for 10 minutes
 Correct seasoning and consistency, and pass through a fine strainer
 Add chopped parsley and keep hot for use when required
 This sauce maybe finished with the addition of cayenne pepper or Worcestershire
sauce as desired.
© ASEAN 2013
Trainee Manual 79
Recipes
Veal Portuguese
Ingredients
20 ml Oil
150 gm Veal Shoulder (diced)
20 gm Onion, finely chopped
40 ml White Wine
60 gm Tomato Concasse
20 gm Green Capsicum (diced)
100 ml Demi-glace
1 sprig Oregano
1 sprig Thyme
Method
 Seal the veal in hot oil until lightly coloured. Set aside in a braising pot
 Add the onions to the pan and fry until soft add the garlic and capsicum and stir. Pour
in the wine and reduce by half. Add the concasse, demi-glace and chopped herbs.
Season to taste. Pour the sauce over the veal and place in the oven to cook until
tender. Approximately 45 – 60 minutes. Check it does not dry out
 Remove from the oven and check consistency and flavour then serve.
© ASEAN 2013
80 Trainee Manual
Recipes
Saltimbocca
Ingredients
150 gm Veal Escalope

4 Sage Leaves
30 gm Prosciutto, sliced paper thinly
10 ml Oil
Flour / Seasoning
10 gm Butter
50 ml White wine
2 Toothpicks
Method
 Batten out Veal escalopes to an even thickness between plastic

 Remove any rind that may be present on the prosciutto and cut to fit the veal as
shown in the demonstration
 Wash and dry sage leaves
 Ensure veal is dry. Season veal. Secure the sage leaves and prosciutto to the veal
with the toothpicks taking care not to come through on the underside with the
toothpick
 Lightly coat in the flour
 Heat butter and oil in frying pan. Cook Veal. When cooked drain well on absorbent
paper. Carefully remove the toothpicks
 Deglaze pan with white wine and little water reduce and remove pan from heat then
mount butter in to sauce, arrange saltimbocca on plate and top with sauce, garnish
with sage leaf.
© ASEAN 2013
Trainee Manual 81
Recipes
Soy Beef
Ingredients
250 gm Beef, chuck steak

20 ml Oil
½ Onion, finely chopped
1 clove Garlic, crushed
½ tsp Ginger, finely grated
¼ tsp Black pepper, coarsely ground
1/8 tsp Cardamon, ground
1/8tsp Cinnamon, ground
1/8 tsp Nutmeg, ground
Pinch Cloves, ground
1½ tbsp Dark soy sauce
½ tbsp Brown sugar
1 tbsp Tamarind liquid (prepared as per demo)
125 ml Water, hot
Method
 Cut meat into evenly sized small cubes

 Heat oil in a saucepan and sweat the onion and garlic. Add the ginger and fry until the
onions start to colour whilst stirring continuously
 Add the meat and fry stirring until the meat loses its redness
 Next add spices, soy sauce, sugar, tamarind liquid and water. Bring to the boil, lower
the heat, cover and simmer until the meat is tender and the sauce reduced
 Uncover after approximately 1 hour to help reduce the liquid
 Season with salt to taste.
© ASEAN 2013
82 Trainee Manual
Recipes
Sauté Liver with Bacon and Onion
Ingredients
125 gm Calf’s Liver

30 gm Bacon, finely sliced
30 gm Onion, finely sliced
10 ml Oil
10 gm Butter
Flour
Seasoning
50 ml Jus Lie
Method
 Skin liver and slice approximately 5 mm thick

 Slice onion and bacon. Dust liver with flour
 Heat oil and butter in frying pan, quick sauté the liver to underdone, add salt and
remove from pan, sauté onion and bacon in the same pan, then add jus lie and
season.
Note: Liver is seasoned after cooking, as the salt will draw out moisture, making
the liver dry.
© ASEAN 2013
Trainee Manual 83
Recipes
Veal and Mushroom Emincer
Ingredients
100 gm Veal Rump

20 gm Mushrooms, finely sliced
20 gm Onion, finely sliced
20 ml Oil and or butter
10 ml White wine
30ml Demiglaze
50 ml Cream
Seasoning
Flour for dusting
Method
 Cut veal into thin slices

 Dust veal with flour and sauté. Remove from the pan
 Sauté the onion and mushrooms until cooked
 Deglaze the pan with the white wine and reduce
 Add demiglaze, cream and cook to correct consistency
 Add veal and heat through. (Do not boil)
 Adjust seasoning.
© ASEAN 2013
84 Trainee Manual
Recipes
Brown onion sauce
Ingredients
½ onions sliced
10 ml oil
30 ml demi glaze
Method
 Brown sliced onion in hot frying pan once brown add demi glaze and simmer till
onions are cooked
 Poured over sausages.
© ASEAN 2013
Trainee Manual 85
Recipes
Veal Sausage with brown onion sauce
Ingredients
150 gm lean veal, cut to smallest possible brunoise

40 gm pork back fat, cut to smallest possible brunoise
30 gm fatty streaky bacon
40 ml ice water
2 tsp full cream milk powder
1 tsp flour
2 pinch salt
1 pinch pepper
1 pinch ground coriander
1 pinch chicken booster
60 cm Sausage skin 28-30 cm Ø natural,
wash inside and outside several times with water
Oil for frying sausages
Method
 Cut veal, back fat and fatty streaky bacon to smallest possible brunoise then mix
all the meat on chopping board dice more finely for 2 – 3 minutes, mix with all the
spices, mix well and place into a food processor
 Add halve of the ice water (20 ml)
 Switch on the food processor in short sequence of 3 seconds at the time for not
longer than a total of 7 seconds and then switch off
 Add milk powder, flour and the rest of the water. Blend in food processor for
another 5 seconds only
 Remove sausage mixture and place in piping bag fitted with a one cm plain tube
close the bag and push out all the trapped air in the mixture, place pushed out
mixture back in to the bag
 Push sausage skin on to the tube allow approximately 8 cm to hang off to later
make a knot to achieve a dead end. Now slowly push approximately 3 cm of
mixture in to the skin now it's the time to make a knot you now can continue to
pipe the mixture in to the skin
 Do not over fill or leave any air pockets or the sausages will burst in the pan!
 Once all the mixture is used up tie a knot to close the sausage
 You can now decide to what length you want to divide the sausages, see demo for
method
 Poach the sausages the following way: Boil water in a saucepan, remove from
heat, and wait for one minute. Then add sausages and poach without heat for 10
minutes
 Add little oil in frying pan and fry sausages on low heat till light brown and well
done.
© ASEAN 2013
86 Trainee Manual
Recipes
Goat Pie – Hungarian Style
Ingredients
Filling
20 ml Oil
150 gm Goat Meat (diced)
50 gm Onion (diced)
15 gm Paprika
5 gm Caraway Seeds
1 Bay leaf
15 gm Tomato Paste
150 gm Potato (diced)
Brown Stock
Hot Water Paste
150 gm Flour
pinch Salt
50 gm Butter
½ Egg
35 ml Water (hot)
Method
Filling
 Heat oil in a pot and seal the Goat meat, remove and place aside
 Add onion, when slightly coloured add garlic, caraway seeds, bay leaf and paprika, fry
slightly
 Next add tomato paste and fry a little, then add ½ the potato and the sealed meat, stir
in
 Last add brown stock to just cover, bring to boil and simmer until tender approximately
1 hour
 When nearly cooked add rest of the potato, as you stir the stew towards the end the
first half of the potato will mash and thicken the sauce as it needs to be reasonably
thick
 When cooked place in a bowl and refrigerate.
© ASEAN 2013
Trainee Manual 87
Recipes
Hot Water Paste

 Sift flour and salt, place in a bowl and rub the fat into it, make a bay in the middle
 Work in the egg, then add the hot water, mix quickly and knead until a smooth dough
forms
 Cover and let stand at room temperature for 30 minutes or until firm.
Construction
 Roll dough to about 3 mm thick, and cut a 15 cm square
 Place in a mould, fill with cooled filling, bring the four points together to make a pouch
and squeeze to secure
 Please note it is important to leave a small opening in the top so the steam can
escape
 Brush with egg wash and bake at 190ºC until the pastry is cooked, approximately 25
minutes.
© ASEAN 2013
88 Trainee Manual
Recipes
Sauté lamb kidney in mustard sauce
Ingredients
1 piece lamb kidney

1 pinch salt
1 pinch pepper
10 ml oil
5 gm butter
10 gm onion, fine diced
20 ml white wine
30 ml demi glaze
½ tsp Dijon mustard
1 pinch sugar
garnish parsley chopped
Method:
 Remove outer membrane from kidney (when present)

 Cut kidney in halve lengthwise
 Cut out duct core
 Cut kidney in to 2m/m slices
 Quickly sauté the kidney in a smoking hot pan for only a few seconds add salt and
pepper and remove from pan, keep separate
 Lower heat and add butter in the pan then sauté the onions
 Deglaze the pan with the white wine and reduce by halve add demi glaze, mustard
and sugar and bring to the boil adjust consistency and seasoning.
(consistency = coating but running free off the back of a spoon)
DON'T BOIL THE KIDNEYS OR THEY WILL BE TOUGH
 Add the kidneys to the sauce toss once and place on a plate
 Garnish with chopped parsley.
© ASEAN 2013
Trainee Manual 89
Recipes
Salad of Warm Lamb Brains
Ingredients
1 ½ sets Lamb Brains

Court Bouillon
Flour
1 Egg, beaten
10 ml Oil
50 gm Gourmet Lettuce Mix
20 ml Raspberry Vinegar
30 ml Hazelnut Oil
Seasoning
Method
 After allowing the Lambs Brains to soak in lightly salted water, poach the brains in a
court bouillon for approximately 10 minutes. Drain and leave to cool. Remove the
spinal cord, fat and outer membrane
 Wash and drain lettuces. Prepare vinaigrette with hazelnut oil and raspberry vinegar
 Coat the brains lightly in flour dip in egg and pan fry in oil until warmed through and
lightly coloured but no crusting. Drain well on absorbent paper
 Dress lettuces with vinaigrette and arrange on a plate. Slice brains in half horizontally
and place on top of the lettuces. Serve immediately.
© ASEAN 2013
90 Trainee Manual
Recipes
Epigram
Ingredients
Stage 1
Lamb breast from loin
1 Onions peeled
To Taste Salt and Pepper corns
2 Bay leaves
Stage 2
Crumbing Set
English Mustard
Method
Stage 1
 Combine all lamb breasts in a large pot with water, onion and seasoning
 Boil till very soft and bones and cartilage can be removed easily by hand
 Remove all the bones, cartilage and the fat
 Place the breasts in a gastronome dish (3-4 pieces on top of each other) and press
them down with other gastronome dish on top. Glad wrap the dish
 Allow to cool in fridge overnight.
Stage 2
 Cut the breasts in to 4 cm X 4 cm squares
 Coat the pieces with mustard and crumb with flour, egg and breadcrumb
 Deep fry at 175ºC till golden brown.
© ASEAN 2013
Trainee Manual 91
Recipes
Sweetbreads and Mushrooms served with

Kartoffel Puffer
Ingredients
1 Potato, peeled
¼ Onion
1 tsp Flour
½ Egg, well beaten
Nutmeg
Salt
Pepper
125 gm Sweetbreads
25 gm Mushrooms, sliced
25 gm Butter
Tarragon, fresh chopped
50 ml Reduced Veal stock
Method
 Finely grate the potato and squeeze out all of the water
 Finely grate the onion
 Combine together the potato, onion, flour, egg and seasonings. Mix well
 Heat oil in a pan and fry until golden brown and crispy only 3 mm thick, one potato will
produce approximately 4 – 5 pancakes
 Drain well on absorbent paper
 Soak the sweet breads in cold water for at least a couple of hours
 Cut away any connective tissue
 Place in pan and cover with water. Bring to the boil and simmer for 20 minutes. While
still hot place sweetbreads on a plate and place another 4 plates as a weight on top.
Allow to cool
 When cool slice sweetbreads 5 mm (¼ inch) thick
 Lightly dust the sweetbread slices with flour. Melt ½ of the butter slowly in a pan, when
the butter starts to foam turn up the heat and add the sweetbread slices, cook quickly
30 seconds each side. Remove and place onto a warm plate. Add the remaining
butter to the pan, when melted add the mushrooms, allow to sauté for a minute add
the tarragon and veal stock. Reduce to the correct consistency. Season to taste
 To serve, place two hot Kartoffel Puffers on the hot serving plate, lay slices of
sweetbread over each of the potato pancakes spoon the mushrooms and sauce over
this, allowing the sauce to pool down over the plate.
© ASEAN 2013
92 Trainee Manual
Recipes
Tripe Provencale
Ingredients
100 gm Tripe
15 ml Olive Oil
30 gm Onion (sliced)
1 clove Garlic
5 gm Tomato Paste
150 gm Tomato Concasse
few drops Tabasco Sauce
100 ml White Wine
1 Bay leaf
2 leaves Basil
Method
 Place oil in fry pan, sweat onions, garlic and sliced tripe
 Next add tomato paste and sweat some more, then deglaze with white wine then add
tomato concasse
 Add bay leaf, Tabasco, basil and slowly simmer until tender taking care not to dry out
or cause tripe to become tough
 Correct seasoning and serve.
© ASEAN 2013
Trainee Manual 93
Recipes
Kangaroo Valencia
Ingredients
2–3 Kangaroo Medallions

20 ml Clarified Butter and oil mix
2 Oranges (1½ orange for juice and zest and ½ for segments)
½ Lemon (juice and zest)
40 ml Game Stock (lightly thickened with corn flour)
15 ml Orange Curacao
10 gm Sugar
Method
 In a fry pan sauté medallions in clarified butter to med-rare, and place aside
 Add sugar to the pan, when dissolved place medallions back in and deglaze with
Curacao, and again remove the medallions
 Next add orange, lemon juice and zest, reduce by 1/3
 Add thickened stock and cook out to correct consistency
 Place medallions in the sauce to reheat with orange segments.
Serve immediately!
© ASEAN 2013
94 Trainee Manual
Recipes
Calves Liver Sauté with Onion Jam
Ingredients
100 gm Onion (finely sliced)

10 ml Olive Oil
10 gm Butter
½ Apple
20 gm Sugar
10 gm Butter
to coat Flour
100 gm Calves Liver (3 medallions)
10 ml Oil
20 ml Sweet Sherry
20 ml Cream
50 ml Demi
to taste Salt and Pepper
to garnish Chervil Sprigs
Method
 Onion Jam: Cook the onion very slowly in oil and butter until the onions are cooked
and have turned an even golden colour. approximately 30 – 40 minutes. Check
frequently and stir to avoid sticking
 Caramelised Apple: Cut apple into wedges and slowly cook in butter and sugar till
golden brown
 Skin the liver and remove any membrane and sinew, cut into 3 thin even sliced
medallions
 Dust the liver with flour. Seal the liver on both sides in hot oil, keeping it rare inside.
 Deglaze with the sweet sherry, add cream and demi, reduce to a coating consistency,
season to taste
 Spoon the onion jam onto a serving plate. Arrange the liver on top with the sauce,
garnish with caramelised apple and chervil.
NOTE: To make instant demi – use beef stock powder with water and tomato paste, boil
and lightly thicken with cornflour, make sure to make this very weak as it gets stronger
with reducing.
© ASEAN 2013
Trainee Manual 95
Recipes
Rabbit Confit Salad
Ingredients
1 Rabbit Leg
250 g each Lard and Oil
1 clove Garlic
sprig Thyme
2 Bay leaf
½ tsp Allspice
5 Juniper Berries
30 gm Mesculin Lettuce
3 Cherry Tomatoes (if large cut in half)
20 gm Cucumber (cut into thick julienne)
20 ml White wine vinegar
50 ml Oil
5 gm Dijon mustard
Method
 Place fat in pot and slowly melt it, then add all spices and herbs. (DO NOT
OVERHEAT)
 Rub leg in salt, and place into fat
 Make sure the leg is completely submerged in fat
 Slowly cook at in an oven at 160ºC for about 1 hour (until tender)
(Remember this is NOT deep frying)
 Store in fat. Can be served hot or cold
 Warm salad
 Prepare salad mix by washing it and draining it as much as possible, place in a bowl
 Next mix up the dressing and cut the cucumber and tomatoes
 Remove the rabbit leg from the fat, drain on paper towel and tear the flesh from the
bone
 Pan-fry rabbit leg to crispen, take off the heat, add tomatoes and cucumber, deglaze
with salad dressing, to warm up all ingredients
 Tip over the lettuce, quickly toss to mix and arrange on a plate.
© ASEAN 2013
96 Trainee Manual
Recipes
Rabbit Loin
Ingredients
1 part Rabbit Loin and Meat

1 part Pork Meat
½ part Speck
¼ tsp each – Thyme, Oregano, Sage,
Coriander, Cloves, Mace
pinch Salt and Pepper
20 gm Caul Fat
6 Spinach Leaves (blanched)
Method
 Clean rabbit loin and retain a strip about 10 cm long. Mince the rest of the rabbit meat
with pork and speck
 Add all finely chopped herbs and ground spices to the mince and season
 Enclose the strip of rabbit meat in the mince, wrap in spinach leaves and caul
 Seal in a hot pan, then place in an oven at 180ºC to finish cooking approximately 12
minute
 Serve sliced on a hot plate.
© ASEAN 2013
Trainee Manual 97
Recipes
EAR, TONGUE AND SWEETBREAD SALAD
Ingredients
1 Pickled lambs tongue

100 gm Veal sweetbreads
¼ Pigs ear
Stock for poaching ears
½ Onion cloute, with 1 cloves.

½ Carrot, sliced
½ Leek, washed and sliced
1 Cloves of garlic, unpeeled
1 Bay leaf
1 Sprig of thyme
1 Parsley stalks
100 ml Dry white wine
Water
1tsp Sea salt
Lemon
Method
 Scrape off any hairs and wash very well under cold water, using a small brush
 Put into a pan of cold water with a squeeze of lemon juice and bring to a simmer
 Simmer for 2 minutes, drain and rinse well
 Place the ears in a pot and cover them with water
 Add all the other poaching stock ingredients, bring to the boil and skim
 Simmer approximately 2½ hours. Cool in stock.
© ASEAN 2013
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Recipes
Stock for poaching pickled tongue
½ Onion cloute, with 1 cloves.

½ Carrot, sliced
½ Leek, washed and sliced
1 Bay leaf
1 Sprig of thyme
1 Parsley stalks
100 ml Port/Madeira
Water
Method
 Soak the tongue in cold water for a few hours before poaching to remove excess salt
 Put into a pan of cold water and bring to the boil
 Pour off the water, the tongue is now ready for poaching
 Place the tongue into a pan with all the stock ingredients, cover with water and
simmer for approximately 2 hours, until quite tender - use a skewer to test
 Rinse with cold water and peel off the skin, put back into the stock and cool.
To prepare and cook the sweetbreads
1/2 Carrot
½ Small onion
½ Leek
Butter/oil
300 ml Veal stock
1 Bay leaf
1 Parsley stalks
1 Sprig thyme
Method
 Soak the sweetbreads in cold water overnight with some salt to draw out as much
blood as possible
 The next day, drain the sweetbreads, place in a pan of cold water and bring to the boil
 Drain, rinse in cold water and then pull off as much as possible of the loose
membrane and pieces of fatty tissue attached
 Roughly chop washed vegetables and sauté in a little butter and oil until a good colour
 Pour on the stock and herbs and then add the sweetbreads. Cover and simmer gently
until quite tender, 30 – 40 minutes. Leave to get cold in the stock.
© ASEAN 2013
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Recipes
To prepare the orange zest, pistachios and dressing
1 tsp Continental parsley, chopped

¼ Orange, zest of
30 gm Pistachio nuts, shelled
10 ml Orange juice
20 ml Walnut oil
Salt and pepper
Method
 Prepare a fine julienne of orange zest. Bring to the boil, cold water start 3 times.
 Drain and pat dry
 Rub the nuts in a dry cloth to remove as much loose skin as possible and any excess
salt
 Prepare the dressing by whisking the walnut oil and orange juice together.
 Check for seasoning.
To prepare the salad
20 gm Rocket leaves
20 gm Mesclun salad leaves
½ Orange, segmented
To assemble the salad
 Take the sweetbreads and check they are all cleaned and if large, slice into 2 – 3
escalopes
 Cut the ears and tongue into julienne strips - the tongue can be thicker, but the ears
should be very fine
 Combine in a bowl and add the chopped parsley. Add the nuts and zest and enough
dressing to moisten
 Arrange the washed and dried greens on the plate with the orange segments and
spoon on the dressed offal – either in the middle or around the salad
 There is no need to dress the salad. Garnish with the duck skin crackling.
© ASEAN 2013
100 Trainee Manual
Recipes
Lamb brains with a papillote of fresh wild

mushrooms, roquette and tatsoi
The Mushrooms
100 gm Fresh, wild mushrooms, wiped clean, stalks removed and sliced
20 gm Hazelnuts, roasted and crushed
2 sprigs Wild Thyme, leaves removed from the stalks
20 gm Parmesan shavings
1 cloves Garlic, chopped
30 gm Red shallots, sliced finely
25 ml Extra virgin olive oil
5 gm Roquette leaves, washed, dried de-stemmed
5 gm Tatsoi, washed, dried
Salt, pepper
1 tbsp Balsamic vinegar
10 ml Hazelnut oil
¼ Preserved lemon, zest only, diced
½ Tomato, cut into 4 wedges and slow roasted until soft
Method
 Double fold a sheet of aluminium foil, 30 cm x 30 cm

 Spray lightly with spray oil and then scatter the mushrooms over half the foil area
 Sprinkle with the sliced shallots, garlic, hazelnuts, wild thyme and seasoning
 Combine both oils together and pour evenly over the mushrooms. Scatter over with
the parmesan shavings and fold over the foil to make a package (papillote). Close
tightly
 Cook in the oven at 200ºC for 10 minutes
 Open the package and check the mushrooms are cooked. Place on serving plates
and add the vinegar to the natural juices in the foil. Pour over the mushrooms. Scatter
around with the preserved lemon zest and slow roasted tomatoes.
© ASEAN 2013
Trainee Manual 101
Recipes
The Brains
1 set Lamb brains, soaked overnight in water and cleaned of membrane

½ Tomato, prepared as concasee
1 tsp Ginger, julienne and blanched from cold water start. Refresh and
drain.
1 tsp Baby capers
100ml Demi glace
10 ml Balsamic vinegar
20 gm Unsalted butter
½ Lemon
Method
 Heat the hazelnut oil and butter and braise the brains in the oven for 10 minutes,
turning the brains over after 5 minutes
 Deglaze the natural cooking juices with the demi glace, balsamic vinegar and add the
ginger, tomato and capers. Bring to a simmer and remove from the heat
 Slice the brains and place on top of the mushrooms and pour the juices over
 Garnish with leaves of roquette and tatsoi, dressed with a little lemon juice and olive
oil.
© ASEAN 2013
102 Trainee Manual
Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
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 organized. 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 recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
 Short and long reports
 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.
© ASEAN 2013
Trainee Manual 103
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
 The student’s name and student number
 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.
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 Waiter or waiting staff
© ASEAN 2013
104 Trainee Manual
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
Cersani, Kinton & Foskett; 1995 (8th edition), Practical Cookery; Hodder and Stoughton
Cracknell.H, Kaufmann.R; 2009 (3rd edition); Practical Professional Cookery; Cengage
Learning
Dark .Graham, McLean. Deirdre & Weatherhead. Sarah; 2011 (2nd edition); Kitchen
nd
Operations 2 Ed, Pearson Australia
Dodgshun. Graham,Peters.M; 2012 (6th edition);Cookery for the Hospitality Industry;
Cambridge University Press
Draz, John & Koetke, Christopher 2014, The culinary professional, Second edition, Tinley
Park, Illinois The Goodheart-Willcox Company, Inc
Ford, J., Zelman, M., Hunter, G., Tinton, T., Carey, P., Walpole, S. and Rippington, N;
2010; Professional Chef; Cengage Learning
Graham Dark, Deirdre McLean & Sarah Weatherhead 2011; Kitchen Operations 2nd Ed;
Published by Pearson Australia
H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999; Practical Professional
Cookery; Published by The Macmillan Press Ltd, UK
Harold Magee, 2004; Magee on Food and Cooking; Published by Hodder and Stoughton,
United Kingdom
Krasner. Deborah;2010;Good Meat: The Complete Guide to Sourcing and Cooking
Sustainable Meat; Stewart, Tabori and Chang
McGee. H; 2004; McGee on food and cooking: an encyclopedia of kitchen science,
history and culture; Hodder & Stoughton
McLean.D,Satori.l, Walsh C&S; 2004;The Professional Cook’s book: Commercial
Cookery; Tertiary Press
Schlesinger. Christopher, Willoughby.John; 2000; How to Cook Meat; William Morrow
Cookbooks
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
© ASEAN 2013
Trainee Manual 105
Recommended reading
© ASEAN 2013
106 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency

to cover without rushing.
Most of the competency seemed relevant

to me.
The competency was at the right level for

me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my

own initiative.
My training was well-organized.
My trainer had time to answer my

questions.
I understood how I was going to be

assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 107
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
© ASEAN 2013
108 Trainee Manual
Trainee Self-Assessment Checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.
Yes No*
1.3 Identify commercial establishment cuts and specifications
1.6 Identify and select suppliers for purchasing of products
1.7 Minimise wastage through freshness and correct purchasing
2.1 Prepare and portion meat cuts, including offal and fancy meats, to
enterprise requirements
2.2 Minimise wastage through preparation and storage
3.1 Select appropriate cooking method of the meat type, including offal
3.2 Prepare and cook following a standard recipe within a commercial

environment
3.3 Hold prepared products as required prior to presenting
3.5 Prepare garnishes, sauce and accompaniments for meat dishes,

including offal
© ASEAN 2013
Trainee Manual 109
Yes No*
4.1 Fresh and/or vacuum packed items are stored correctly
4.2 Prepare and maintain correct thawing of meat and offal
4.3 Meat and offal is appropriately stored in correct containers
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.
© ASEAN 2013
110 Trainee Manual
© ASEAN 2013
Trainee Manual 111

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Identify and prepare various meats

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Introduction to trainee manual........................................................................................... 1

Assessment matrix ........................................................................................................... 5

Element 1: Identify and select meats ................................................................................ 9

Element 2: Prepare and store meat ................................................................................ 29

Element 3: Cook, hold and present meat ........................................................................ 39

Element 4: Store meat and offal products ....................................................................... 51

Presentation of written work .......................................................................................... 103

Recommended reading................................................................................................. 105

Trainee evaluation sheet............................................................................................... 107

Trainee Self-Assessment Checklist............................................................................... 109

Introduction to trainee manual

Element 1: Identify and select meats

Element 2: Prepare and store meat

Element 3: Cook, hold and present meat

3.3 Hold prepared products as required prior to presenting

Element 4: Store meat and offal products

Work Written Oral

Element 1: Identify and select meats

1.1 Identify the primary meat cuts 1.1 1, 2, 4, 5 1

1.2 Identify the secondary meat cuts 1.2 6, 7 2

1.3 Identify commercial establishment cuts and 1.2 8, 9 3

1.4 Identify offal and fancy meats 1.2 10, 11 4

1.5 Identify varieties of meats used commercially 1.2 12 5

1.6 Identify and select suppliers for purchasing of 1.3 13 6

1.7 Minimise wastage through freshness and 1.4 14 7

1.8 Identify costs through yield testing 1.5 15, 16 8

1.9 Ensure correct conditions are maintained for 1.6 17 9

Element 2: Prepare and store meat

2.1 Prepare and portion meat cuts, including offal

2.2 Minimise wastage through preparation and

2.3 Use of trimming and leftovers 2.1 20 12

2.4 Identification and use of equipment 2.1 21 13

Work Written Oral

Element 3: Cook, hold and present meat

3.1 Select appropriate cooking method of the meat 3.1 22 15

3.2 Prepare and cook following a standard recipe 3.2 23 16

3.3 Hold prepared products as required prior to 3.3 24 17

3.4 Present meats and offal dishes 3.4 25 18

3.5 Prepare garnishes, sauce and 3.5 26 19

Element 4: Store meat and offal products

4.1 Fresh and/or vacuum packed items are stored

4.2 Prepare and maintain correct thawing of meat

4.3 Meat and offal is appropriately stored in

4.4 Meat and offal is correctly labelled 4.4 30 23

4.5 Ensure correct conditions are maintained for

Animal Carcass Animal after slaughter without skin

The technique of brushing, spooning or pouring liquids over

It has a sharp point and narrow blade. It is used in food

Braise Slow cook in container with lid inside an oven

Casserole cooking is generally done in an oven to bake where heat

Cutlet Meat attached to the single bone of an animal

Fillet Portion of tender meat

Term used to describe fleshing meat from bone on cutlets. Also

Grill Cooking food with heat from below

The heart is a hollow muscular organ that pumps blood throughout

Hock Pig’s feet

Leg Limb or an appendage of an animal, used for locomotion or support

Vital organ wide range of functions, including detoxification, protein

Describes the layers of fat through the muscle meat of animals.

A small round piece of meat, especially loin or fillet of lamb, veal, or

Also called variety meats or organ meats. Refers to the internal

TM Identify & Prepare Various Meats FN 070214

TM Identify & Prepare Various Meats FN 070214