Prepare portion controlled meat cuts. D1.HCC.CL2.15 Trainee Manual

Transcription

1 D1.HCC.CL2.15

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3 Prepare portion controlled meat cuts D1.HCC.CL2.15

4 Project Base William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) Facsimile: (03) Acknowledgements Project Director: Chief Writer: Subject Writer: Project Manager: Editor: DTP/Production: Wayne Crosbie Alan Hickman Garry Blackburn Alan Maguire Jim Irwin Daniel Chee, Mai Vu The Association of Southeast Asian Nations (ASEAN) was established on 8 August 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: 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 Australian Aid 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. 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 various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive. Additional images have been sourced from Flickr and are used under: File name: TM_Prepare_portion_controlled_meat_cuts_Final

5 Table of Contents Introduction to trainee manual... 1 Unit descriptor... 3 Assessment matrix... 5 Glossary... 7 Element 1: Select and purchase from suppliers... 9 Element 2: Prepare portion cuts Element 3: Store portion cuts to enterprise requirements Presentation of written work Recommended reading Trainee evaluation sheet... 61

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7 Introduction to trainee manual Introduction to trainee manual To the Trainee Congratulations on joining this course. This 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 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 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 1

8 Introduction to trainee manual 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 under the heading Unit Descriptor. The unit descriptor describes the content of the unit you will be studying in the 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 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. 2

9 Unit descriptor Unit descriptor This unit deals with the skills and knowledge required to Prepare portion controlled meat cuts in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCC.CL2.15 Nominal Hours: 30 hours Element 1: Select and purchase from suppliers Performance Criteria 1.1 Identify and select suppliers for purchasing of products 1.2 Identify the primary meat cuts 1.3 Identify the secondary meat cuts 1.4 Identify commercial establishment cuts specifications 1.5 Identify varieties of meats used commercially 1.6 Minimise wastage through freshness and correct purchasing 1.7 Identify costs through yield testing Element 2: Prepare portion cuts Performance Criteria 2.1 Prepare and portion cuts to enterprise requirements 2.2 Minimise wastage through preparation and storage 2.3 Use trimmings and leftovers for alternative preparations and preservation 2.4 Identification and use of equipment 2.5 Prepare ready for service 3

10 Unit descriptor Element 3: Store portion cuts to enterprise requirements Performance Criteria 3.1 Store fresh and/or Cryovac items correctly 3.2 Prepare and maintain correct thawing of portioned cuts 3.3 Store portioned cuts appropriately in correct containers 3.4 Label portioned cuts correctly 3.5 Ensure correct conditions are maintained for freshness and quality 4

11 Assessment matrix Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions Work Projects Written Questions Oral Questions Element 1: Select and purchase from suppliers 1.1 Identify and select suppliers for purchasing of products Identify the primary meat cuts 1.3 2, 3, Identify the secondary meat cuts 1.3 5, 6, 7, Identify commercial establishment cuts specifications 1.2 9, Identify varieties of meats used commercially Minimise wastage through freshness and correct purchasing Identify costs through yield testing Element 2: Prepare portion cuts Prepare and portion cuts to enterprise requirements Minimise wastage through preparation and storage Use trimmings and leftovers for alternative preparations and preservation , , Identification and use of equipment Prepare ready for service

12 Assessment matrix Element 3: Store portion cuts to enterprise requirements Work Projects Written Questions Oral Questions 3.1 Store fresh and/or Cryovac items correctly , Prepare and maintain correct thawing of portioned cuts Store portioned cuts appropriately in correct containers Label portioned cuts correctly Ensure correct conditions are maintained for freshness and quality

13 Glossary Glossary Term Animal Carcass Baste Boning knife Braise Casserole Cutlet Fillet Frenched Grill Heart Hock Leg Liver Marbling Muscle Noissette Offal Primary cut Restaurant Cut Roast Explanation Animal after slaughter without skin Brush with hot fat during the roasting process Fine bladed knife used to cut meat from bones of animals Slow cook in container with lid inside an oven Another name for a stew Meat attached to the single bone of an animal Portion of tender meat Term used to describe fleshing meat from bone on cutlets Cooking food with heat from above or below Edible muscle of an animal Pig s feet Portion of animal, either front or back Edible organ of an animal Describes the layers of fat through the muscle meat of animals. Normally found in the strip loin portion of the animal Edible flesh of an animal Cut from mid loin, boned and rolled, usually from lamb meat Name of collective edible organs of animals Carcass of animal as it comes from the abattoir to meat sellers Single cut serves of meat to be cooked by restaurant to customers Method of cookery, inside an oven 7

14 Glossary Term Rump Salamander Secondary cut Shoulder Sirloin Steak Stew Sweatbread Topside Explanation Cut of meat, from rear portion of animal legs Equipment used to grill foods with radiated heat Large muscle portions cut from carcasses of animals Front portion of an animal, leg and chest region Rib loin of beef with bone removed Single portion of boneless meat, sometimes on the bone Slow wet cooking method, usually for tough cuts of meat Thymus gland from neck of animal, reducing in size as animal ages Piece of meat from leg of animal, from inside of thigh Glossary of Terms Students will need to note that terminology will change as they move around. Terminology in this manual is based on Australian knowledge and even in Australia they will find that terms may vary. Cuts of meat may have a slightly different name in different countries. Students are encouraged to research written companies marketing materials and the internet sites for as much information as they can find. Building a digital library is the work of each individual student. When they access information they should check it against other published works to decide the relevance of the new information. Australian meat marketing companies have excellent websites and are an excellent source of coloured booklets for their usage. AUSMEAT MLA AUSTRALIAN BEEF. There are good websites based in United Kingdom and New Zealand. Search tips like: English beef or New Zealand lamb. 8

15 Element 1: Select and purchase from suppliers Element 1: Select and purchase from suppliers 1.1 Identify and select suppliers for purchasing of products Introduction It is important to purchase your meats from a reputable supplier. A reputable supplier is a supplier that is registered as a business in the area where they are operating. This means they are following quality hygiene practices and laws set out by the Local or State Governments so you can be assured that the hygiene quality of the meat purchased by yourself is of the highest standard. When selecting a supplier you need to consider the following: 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/cafe. When choosing a supplier you must take into account the suppliers ability to supply you with the product you need in the quantities you need supplied. The person doing the purchasing needs good knowledge of products and possible alternatives, as well as seasonal availability and current prices. The purchasing, receiving and storage of commodities for an establishment may be the responsibility of the chef and kitchen staff or, if the business is large, the purchasing manager. Whoever orders the food from suppliers must be clear with their instructions to ensure the business receives exactly what they need. This person should only order the commodities required so as to maintain freshness of produce as well as minimising the money sitting on the shelves. Goods received needs to be checked against the order sheet to ensure you have received exactly what you ordered. Goods also need to be checked for quality, freshness and quantity. Storage areas for commodities should be in a convenient location for staff and they need to be kept secure from pilfering and theft. 9

16 Element 1: Select and purchase from suppliers 1.2 Identify the primary meat cuts Introduction 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 Camel. Animals are processed at an abattoir, where they are cleaned, killed, skinned. Larger animals, beef, buffalo, camel, carcases may be split in half for ease of handling. These animal halves will be then divided into Primary Cuts. Primary cuts of Lamb and Goat Leg Loin, rib-loin, mid-loin Shoulder. Primary cuts of Beef and Pork Hindquarter Forequarter. 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, pizzles 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. 10

17 Element 1: Select and purchase from suppliers Accessing knowledge from Internet Sites An excellent array of electronic PDFs' can be acquired from the websites listed below. In today s modern world there is wide variety of electronic resource available. These can be stored on flash drives and portable electronic devices for easy viewing. This does away with the need for bulky books and disorganised pamphlets. Remember: Copyright Information for websites Accessing internet site is a useful way to obtain visual and theory knowledge of products. Some sites allow for download of information for personal storage and personal research and study. Obtaining text and pictures does not give you the right to claim this as your own material. It is the proprietary information of the website from which you accessed. Websites to visit Australia Meat and Livestock Australia (MLA): Halal Meats Australia website: Windy Hills Wild Game meats website: Ausmeat Australia website: User guide to Australian Meat->Contents Handbook of Australian Meat->Contents Pork Australia: New Zealand USA New Zealand Pork website: Pork Cuts Guide PDF New Zealand Beef and Lamb Website: Retailers->Resource Material->New Zealand Beef and lamb Reference Guide. Universal Culinary Knowledge:

18 Element 1: Select and purchase from suppliers Beef Cuts A side of is beef divided into 2 Primary cuts: Forequarter Hindquarter. Then each one is further divided into: Secondary cuts and then into: Restaurant cuts. See tables on following pages to match numbers. 12

19 Element 1: Select and purchase from suppliers Lamb Cuts A side of lamb is usually divided into 3 Primary cuts: Forequarter Loin Long leg. Then each one is further divided into: Secondary cuts and then into: Restaurant cuts. Variations will occur from country to country. See tables on following pages to match numbers. 13

20 Element 1: Select and purchase from suppliers 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: Restaurant cuts. See tables on following pages to match numbers. 14

21 Element 1: Select and purchase from suppliers 1.3 Identify the secondary meat cuts 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. Beef Beef Cuts Secondary Cuts Restaurant Cuts 1 Shin Osso bucco cut or diced 2 Topside (silverside and girello behind) Escalloped pieces - mince diced whole roast 3 Round (knuckle) Whole roast - diced 4 Rump Rump Steak - main eye muscle roast 5 Tenderloin (fillet) Eye fillet - tournedos - medallions - strips - tartare - minute steak - chateaubriand 6 Sirloin/strip loin Sirloin Steak - t-bone - porterhouse - whole roast 7 Rib eye Scotch fillet - cutlets - rolled - standing rib/rack, Rib eye steak 15

22 Element 1: Select and purchase from suppliers Lamb Lamb Cuts Secondary Cuts Restaurant Cuts 1 Shank (hindquarter and forequarter) 2 Short leg Frenched shank 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 16

23 Element 1: Select and purchase from suppliers Pork Pork Cuts Secondary Cuts Restaurant Cuts 1 Trotter (hindquarter and forequarter) 2 Hock (hindquarter and forequarter) 3 Leg 4 Rump 5 Tenderloin (fillet) Boned and farced Boned - smoked Whole boned - topside escalope - round silverside dice mince Steak chop dice stir fry strips mince Fillet medallion butterfly steak 6 Mid loin Rolled - chops - steak 7 Rib loin Cutlet - rolled loin - rack 8 Spring Spare ribs - rolled - diced 9 Foreloin (shoulder) 10 Neck Whole boned - chops - diced - pork scotch - mince Whole boned - escalopes - diced 17

24 Element 1: Select and purchase from suppliers 1.4 Identify commercial establishment cuts specifications Introduction 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 and 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-cuts into portion sizes Cleaning and trimming meats for restaurant service would be then done by the end user. Beef Cuts Hindquarter Topside Eye round 18

25 Element 1: Select and purchase from suppliers Hindquarter (Continued) Rump Knuckle Flank steak Strip loin Tenderloin 19

26 Element 1: Select and purchase from suppliers Forequarter Chuck Blade Brisket Short ribs 20

27 Element 1: Select and purchase from suppliers Lamb Cuts Leg Silverside Rump Topside Knuckle 21

28 Element 1: Select and purchase from suppliers Mid loin Rack Loin Tenderloin (fillet) 22

29 Element 1: Select and purchase from suppliers Shoulder Square cut Backstrap Fore shank Breast flap Students are encouraged to access diagrams to aid them in their identification of various cuts form different animals. 23

30 Element 1: Select and purchase from suppliers 1.5 Identify varieties of meats used commercially 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 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. 24

31 Element 1: Select and purchase from suppliers The Butchers Guide to Cuts and Cooking Methods Pan Fry Barbecues and Grills Braises and Casseroles Roasts Loin, boneless Cutlets Corned leg Leg, bone-in Lamb Leg chops Tenderloin (fillets) Cutlets Sausages Mince Leg chops Mid-Loin chops Sausages Racks Burgers Chump chops Leg chops Shoulder Best next chops Shanks Leg, boned and tied Crown roast Shoulder, bone in/boneless Rack Loin, boned (Noisette) Rump steak Rump steak Chuck steak Point of rump Rib fillet Rib fillet Round steak Sirloin Sirloin Eye Fillet Brisket Tenderloin Beef Eye Fillet Sausages Tenderloin T-bone Sirloin Sausages Corned meats Shin meat Whole blade (slow roasted) Rib roast Mince Burgers Veal Schnitzel/Escal ope Cutlets Eye Fillet Cutlets Eye Fillet Schnitzel Legs Rolled shoulders Shin meat osso buco Leg Tenderloin Rack Veal tongue 25

32 Element 1: Select and purchase from suppliers Pan Fry Barbecues and Grills Braises and Casseroles Roasts Poultry Duck breast fillet Turkey breast Chicken breast Chicken thigh Duck breast Turkey steaks Chicken breast Chicken Maryland Chicken thigh Ducks Turkey hindquarter Chicken thigh cutlets Chicken Maryland Whole chicken Chicken Maryland Whole duck Whole turkey Turkey breast Chicken legs Pork Fillet Mid-Loin Cutlets Spare ribs (belly) Sausages Medallions Mince Fillet Spare ribs (belly) Spare ribs (baby back) Mid-Loin Chops/cutlets Sausages Diced forequarter Whole chump Diced leg meat Leg Loin, boneless Shoulder, boned Rack Extracted from: 26

33 Element 1: Select and purchase from suppliers 1.6 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 27

34 Element 1: Select and purchase from suppliers 1.7 Identify costs through yield testing 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 the %) Total Weight Purchased Wastage Useable weight 100% 25% 75% 4kg 1kg 3kg Example: 4kg meat cost $10.00 per kilo = $40.00 $40.00 divided by the 3 kg leaves a cost now of $13.33 per kilo. How many 150gm steaks can you cut from remaining meat? 3kg divided by.150gm = 20 portions. What is the cost of each 150gm steak? $13.33 multiplied by.150gm equals $ 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 28

35 Element 1: Select and purchase from suppliers 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: 10cm or 4" Standard: Fully frenched. The butcher will charge you by the kilo for the cutlets. Example $25 per kilo cleaned. When you get the product you need to evaluate the following: Are the bones cleaned enough or do you need to do some more cleaning? 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 kilo. 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 Does 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. 29

36 Element 1: Select and purchase from suppliers Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer. The student needs to submit a report on the following requirements that are listed here and through the manual. Your Trainer will clarify this more but all this will be adding you re your own database of knowledge 1.1 Identify and select supplier Student will need to find at least 2 suppliers in their area and obtain a price list of products available A short report will need to be written on the suppliers outlining the service provided by each supplier Delivery service offered Overview of value adding that is available Finish report with the supplier that has been chosen to supply your meats and explain why you have chosen this supplier Identify varieties of meat available commercially. When writing the report list all the varieties of meats that the supplier can supply if required This information should be in your price list of the products that the supplier can supply Identify primary, secondary and commercial cuts Report to explain the cuts of meat that you wish to use on your menu Explain where these cuts will come from and explain why you have chosen this cut of meat and define how the meat is to be cooked Identify cost through yield testing Using a variety of 4 meat from 4 different menu items produce a costing of the recipes and explain how you have arrived at this cost per serve If any off-cuts or trimming can be utilised in other dishes or stocks Remember: the total cost of the meat must be absorbed into the main menu item If you have 300gm in off-cuts then the cost of this weight must be included when the costing is done. 30

37 Element 1: Select and purchase from suppliers Summary Select and purchase from suppliers Identify and select suppliers for purchasing of products Identify a supplier that can supply the quality, quantity and variety of meat product that may be required by your enterprise Several suppliers may be required as some suppliers specialise in specific products. Identify the primary and secondary meat cuts Using the internet resources build up a library of online information for you to access at any time Marketing material from meat companies; pamphlets and promotional information, booklets Use the Australian websites of the Meat and Livestock Australia (MLA) and AUSMEAT. There are products that can be purchased from them but also there are a lot of PDFs that can be downloaded and stored on computer. Identify commercial establishment cuts specifications Beef Steak Cuts: Fillet; Sirloin; T-bone; Rump; scotch fillet Lamb Cuts: Fillet; Cutlets; Rack-4point; Noisette; Rosette Pork: Cutlet; Chop; Fillet; Dice. What are the terms used in the country where you are working? Identify varieties of meats used commercially Many meats are available for human consumption common are beef, lamb, goat, pork, kangaroo, camel, buffalo What meats are available commercially in the country where you are working? Minimise wastage through freshness and correct purchasing Purchase only what is required for the ordering cycle. The ordering cycle may be daily, every two days or weekly. This will depend on where the enterprise is located and the requirements of the suppliers. Identify costs through yield testing Students need to be able to identify the true cost of every serve. 1 kilo of diced goat meat will give how many serves? When the meat is cooked and served; how is the meat served? When a curry is produced do you count the pieces of meat that go onto the plate Are they all the same size How many pieces of meat are in the kilo that has been used? How many serves from the diced meat? Divide the cost of the meat by the number of serves and you have the yield cost for the meat; not necessarily the cost of the menu item. All ingredients used must be noted. 31

38 Element 1: Select and purchase from suppliers 32

39 Element 2: Prepare portion cuts Element 2: Prepare portion cuts 2.1 Prepare and portion cuts to enterprise requirements Introduction When purchasing meat from your reputable supplier you will need to trim and/or slice meat to meet your particular needs. Cleaning, Trimming, Slicing and Preparing Meat Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and trimming of excess fat cover, lymph nodes, connective tissue and blood vessels. Cleaning meat should be performed with a suitably sized, sharp knife. The skill required is in the ability to remove the undesired pieces, while retaining as much saleable meat as possible. 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: 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, appetisers 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. Coarse or fine hole disks can be fitted to the mincer. Meat for mincing is often the off-cuts left over from trimming meat. 33

40 Element 2: Prepare portion cuts Easy carve leg round removed Illustration Method Step 1 Remove pelvic bone Step 2 Remove lamb top sirloin 34

41 Element 2: Prepare portion cuts Illustration Method Step 3 Separate inside and round Step 4 Remove femur bone Step 5 Remove round Step 6 Round removed 35

42 Element 2: Prepare portion cuts Illustration Method Step 7 French shank Step 8 Hand tie or truss easy carve leg Extracted from 36

43 Element 2: Prepare portion cuts Frenched Shank Illustration Method Step 1 Hind shank Step 2 Peel skin from shank 37

44 Element 2: Prepare portion cuts Illustration Method Step 3 Continue to peel skin from shank Step 4 Remove excess bone Step 5 Excess bone removed Step 6 Hind shank frenched Extracted from 38

45 Element 2: Prepare portion cuts Loin Noisette Illustration Method Step 1 Lamb short loin Step 2 Remove excess fat from inside of loin 39

46 Element 2: Prepare portion cuts Illustration Method Step 3 Remove tenderloin Step 4 Remove vertebrae Step 5 Remove excess fat Step 6 Season inside of loin along eye muscle 40

47 Element 2: Prepare portion cuts Illustration Method Step 7 Roll then hand tie or truss Step 8 Slice between strings Extracted from 41

48 Element 2: Prepare portion cuts 2.2 Minimise wastage through preparation and storage Introduction When preparing meats it is important to only prepare what is needed for production. Safe storage is important to minimise meat becoming unfit for human consumption. Cleaning, trimming, slicing and preparing meat Basic preparation of meat; be it beef, veal, lamb or pork, will include some cleaning and trimming of excess fat cover, lymph nodes, connective tissue and blood vessels. Cleaning meat should be performed with a suitably sized, sharp knife. The skill required is in the ability to remove the undesired pieces, while retaining as much saleable meat as possible. Vacuum packaged meat must be removed from the package at least half an hour prior to cooking to allow meat to return to its natural colour and smell. If the meat does not return to its natural smell and colour treat as spoiled and contact supplier. 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. 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 smallgoods into an appropriate presentation slices for use in sandwiches, canapés, salads, appetisers or entrees. When slicing meat always cut across the grain Storage of Meat Raw meat is a favourable medium for bacterial growth if not stored and handled correctly. There are two main conditions to be met when storing meat. They are: Temperature of 1 C to 3 C Humidity of 85%. 42

49 Element 2: Prepare portion cuts 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 packed 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 cool room Prepped meat stored on second shelf of cool room Packed or vacuum packed meats on lower shelves. Vacuum packaging This is a system by which meat is placed in special plastic bags. All the air is then withdrawn using a special machine, which then heat seals the bag. Meat packaged this way is normally refrigerated at -1 to 0 C. This extends the storage life of 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. 43

50 Element 2: Prepare portion cuts 2.3 Use trimmings and leftovers for alternative preparations and preservation Introduction Use the trimmings to minimise wastage Profitability in the kitchen is achieved when staff are able to maximise the use of ingredients used in kitchen. Value adding to leftovers is maximises profitability in the kitchen. Listed below are some suggestions of how this can be achieved: 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 Use of meat that has been thawed Meat that has been thawed cannot be refrozen while it is still raw. If it was required to use the off cuts in making a stock to add extra flavour it should be cooked and well browned in the oven. Once it has been cooked it can be refrozen until there is enough to be utilised in the stock. It is important not to refreeze off cuts that are still raw if the meat has come in frozen. Fresh raw meat can be frozen until there are enough products to be used when making a stock. 44

51 Element 2: Prepare portion cuts 2.4 Identification and use of equipment Introduction Equipment may include: Knives, cleaver, saw, band saw, mallet Sharpening Steel/Knife sharpeners Cleaver Band saw Meat mallet Boning knife Meat storage tray Many pieces of equipment can be used to prepare meat but the most used is still the knife. Knives of varying sizes may be required along with bandsaws that will be used to cut the carcass of the animal into smaller sizes that make it easier to handle. The best piece of equipment to use is a sharp long bladed knife. A long bladed butcher s knife allows for a single stroke to separate a steak from the larger piece of meat. If a small bladed knife is used it can leave cut marks on the side of the steak. 45

52 Element 2: Prepare portion cuts 2.5 Prepare ready for service Introduction Preparation for service is only required for uncooked. Menu items that have been cooked and cooled will need to be kept chilled until the reheating is required to begin. Meat that is to be cooked to order on an a la carte basis will be handled differently. There will be steaks that have been cut thickly and quality practice will be to remove the steak or tray of steaks out of the cool room and allow them to come up to room temperature. This allows the meat to cook more evenly. When the raw meat is taken out of the chilled environment it is important that it is protected from contamination. Keep covered with clear plastic wrap Keep in secure place so it is not damaged Keep it in plain sight so it is not forgotten by kitchen staff. Rate of usage Here it is important that a rate of usage is known. This means, what is the normal sales of any given menu item? If an enterprise sell on an average of 20 steaks per night then the cook may remove 10 portions for the first round of orders. Removing all 20 at once make all susceptible to bacterial growth. Remember: fresh raw meat can stand out of the cool room for up to 2 hours before it has to before it has to be re-chilled. If it is out of chilled environment for more than 4 hours it must be cooked and then the 2 hour 4 hour rule starts again. Allowing meat to sit at room temperature for minutes is sufficient to raise the temperature. Preparing for service is having the meat cut to the correct portion size so that the cooking can commence promptly. Trying to cook when the meat is cold internally can cause it to dry out on the outside and the internal temperature can still be cool when served. 46

53 Element 2: Prepare portion cuts Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer. The student needs to submit a report on the following requirements that are listed here and through the manual. Your Trainer will clarify this more but all this will be adding you re your own database of knowledge. 2.1 Prepare and portion to enterprise standards: Explain what the specification required for the enterprise in which you are working Define what is a portion size: Is it a weight or number of units per portion? 2.2. Minimise wastage with correct preparation and storage: Explain how wastage will be kept to a minimum while preparing the meat cuts Use trimmings and leftovers effectively: How will any trimming or leftovers be used to maximise the profit if the kitchen? 2.4. Identification and use of equipment: List the equipment that will be required to use State the condition that the equipment to be used will have to meet before being used efficiently. 2.5 Preparing for service Describe the procedure that will be required to be undertaken in preparing for food service periods. 47

54 Element 2: Prepare portion cuts Summary Prepare portion cuts Prepare and portion cuts to enterprise requirements Meats will have to be trimmed to meet standards that are determined by the enterprise Lamb rack: Frenched ; 4cm bone; 4 point. Minimise wastage through preparation and storage Ensure that meats are ordered correctly Ensure that enterprise specifications are followed Ensure that meats are stored at correct temperature Ensure that meats are not stored to too long a period that may be conducive to bacterial growth. Use trimmings and leftovers for alternative preparations and preservation Any excess trimming may be used in other menu items or used to make stocks. Identification and use of equipment The correct equipment is used to do the job correctly Knives must be kept clean and sharp. Prepare ready for service When preparing mise en place all cuts need to be checked to ensure that they meet the correct specifications Meat that is to be grilled should be place into room temperature well be cooking begins to assist in efficient cooking of the meat cuts. 48

55 Element 3: Store portion cuts to enterprise requirements Element 3: Store portion cuts to enterprise requirements 3.1 Store fresh and/or Cryovac items correctly Introduction Vacuum sealed packaging This is a system by which meat is placed in special plastic bags. All the air is then withdrawn using a special machine, which then heat seals the bag. Sometimes referred to as cryovac meat, this is not the correct term Cryovac is a registered trade name and the true technical term is vacuum sealing. Meat packaged this way is normally stored at minus one degree to zero degrees Celsius (-1 to 0 ). This extends the storage life refrigerated meat: Beef up to twelve (12) weeks Lamb up to ten (10) weeks Pork up to three (3) week. 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. Procedure for storing of vacuum packed meat products should be: Remove from outer (carton) packaging and place on clean washable containers that will stop excess liquid from spilling if packaging fails Meats that have a covering of fats, strip loin, should be laid in container with the fat side up, stops blood pooling and discolouring fat 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. 49

56 Element 3: Store portion cuts to enterprise requirements Ageing of meat Ageing of meat is another form of tenderisation. From the time the meat is slaughtered it starts to decompose. After death the first step is rigor mortis. This is when the muscle fibres contract and the body become stiff. If the process of stunning, dressing and chilling are not completed in a particular way then toughness of meat produced will occur. As the meat ages the muscle fibres start to relax. There are other variables that have impact on the ageing and the tenderising of meat. These variables are age of the animal, sex, and breed. This is a general rule and under the ideal conditions. Advantages of vacuum packing Vacuum packing is a good way of tenderising meats due to due to natural enzyme breakdown Gives a longer shelf life Reduces weight lose 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 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 putrification. 50

57 Element 3: Store portion cuts to enterprise requirements 3.2 Prepare and maintain correct thawing of portioned cuts 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 (-18 C and - 24 C). 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 1-3 C Freezing meat which is spoiling is not a method of improving its quality. Thawing of frozen meats and Offal Freezing meats makes it convenient method of preserving and storing then transporting over vast distances. Thawing frozen product in commercial establishment must be done in a controlled atmosphere. All frozen meats must be thawed in cool room 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 cool room 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. 51

58 Element 3: Store portion cuts to enterprise requirements 3.3 Store portioned cuts appropriately 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 container for fresh meat storage: Cost is the biggest deterrent to using stainless steel. Food grade plastic is second best storage containers, but they get scratched and need to be changed as scratches can harbour bacteria. Single plastic use items can be cost effective but must not be washed and re-used. All storage containers must be able to be covered, either with a fitted lid or be small enough to be covered with plastic wrap to securely hold in product, Reduces spillage Reduces cross contamination Easier to affix labelling. 52

59 Element 3: Store portion cuts to enterprise requirements 3.4 Label portioned cuts correctly Introduction Labelling Labelling of meat products is vitally important. Label must contain: Description of the product: Name of the product: Beef Sirloin, 150gm steaks Date product was packed: June 15 th 2012 Who packed the product: William the cook Use by date: August 15 th 2012 Storage conditions Store below 1ºC. If purchased from outside supplier the label must contain: Name of the processor Contact details of processor Phone Number/ Description of the product: Name of the product: Marty Meats 123 Somewhere Road, Plentyville ; Beef Sirloin, 150gm steaks Date product was packed: June 15 th 2012 Who packed the product: Marty Meats Use by date: August 15 th 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. 53

60 Element 3: Store portion cuts to enterprise requirements 3.5 Ensure correct conditions are maintained for freshness and quality 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 sanitisation Equipment must be allowed to air dry before stored for future use Do not mop off excess water with kitchen cloths as this will contaminate with bacteria from unclean cloths Staff employed must be clean. Staff should be expected to shower before starting work in food production areas Staff must wear clean clothing that has been laundered on a daily basis Staff must be encouraged to wear protective apron when working with all foods. This helps to keep clothing clean and aids in minimising possible contamination of foods from unclean clothing. All food workers must follow requirements of health requirements of the countries in which they work. All food premises should have a cleaning schedule that will map out when all utensils, equipment (large and small) and building structure is to be cleaned. What is to be cleaned? When it is to be cleaned? 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 based Food Safety programs. All food premises should be operating 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. 54

61 Element 3: Store portion cuts to enterprise requirements Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer. The student needs to submit a report on the following requirements that are listed here and through the manual. Your Trainer will clarify this more but all this will be adding you re your own database of knowledge 3.1 Store fresh and vacuum sealed meats correctly: Define in your report how fresh meat either wrapped or vacuum sealed meats need to be stored To keep meat fresh To keep meat free of bacterial contamination Maintain correct thawing of frozen meat products: When thawing meats what are the conditions in which the meat products will need to be stored for the thawing to be successful? For the thawing to be considered successful what must happen and what must not happen Correct storage containers: When storing the fresh meat products the containers need to meet specific requirement? Define these conditions Explain why the containers need to be in this specific condition Correct labelling of meat products: Labels need to be affixed to containers when meat products are stored in them What details need to be on these labels? 3.5. Ensure correct conditions are maintained for freshness and quality: How will the freshness be maintained? How will the quality of the meat be ensured? 55

62 Element 3: Store portion cuts to enterprise requirements Summary Store portion cuts to enterprise requirements Fresh and/or Cryovac items are stored correctly Fresh Meat and offal needs to be stored correctly: Temperature at 1 C Needs to be covered securely with plastic wrap Do not keep fresh for more than 3 days. Prepare and maintain correct thawing of portioned cuts Frozen meats need to be thawed in controlled environment Thaw in single layers. Portioned cuts are appropriately stored in correct containers Washable undamaged and must be impervious to liquid Equipment used to hold stock while being stored must be clean and sanitised after being used Before using containers for storing fresh or cooked meat product they must be checked to ensure that they are clean and suitable for use Suitability for use also extends to the condition Containers must not be scratched or cracked. Portioned cuts are correctly labelled Labelling needs to be accurate and honest Labels need to be on all wrapped products Name of the product Date of manufacture Name of person that produced the product Use by date. Ensure correct conditions are maintained for freshness and quality Stock needs to be rotated on a first in, first out basis (FIFO) Stock needs to be covered to prevent drying from being exposed to the air Stock needs to be stored chilled to ensure minimal bacterial activity The area where the stock is stored needs to be clean and well maintained. 56

63 Presentation of written work 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 Plan ahead Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep on track. Teachers recognise and are critical of work that does not answer the question, or is padded with irrelevant material. In summary, remember to: 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. 57

64 Presentation of written work 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 Barman/maid Host/hostess Waiter/waitress Humankind Bar attendant Host Waiter or waiting staff 58

65 Recommended reading Recommended reading Websites to visit: Australia Meat and Livestock Australia: MLA: Halal Meats Australia: Ausmeat Australia: Australian Pork: Australian Meat (This website is targeted to the USA marketplace and has information on Beef, Lamb and Goat): New Zealand NZPork: New Zealand Beef and Lamb: Singapore The Butcher: 59

66 Recommended reading 60

67 Trainee evaluation sheet Trainee evaluation sheet The following statements are about the competency you have just completed. Please tick the appropriate box Agree Don t Know Do Not Agree Does Not 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-organised. 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. 61

68 Trainee evaluation sheet The best things about this unit were: The worst things about this unit were: The things you should change in this unit are: 62

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