SITHCCC014 - PREPARE MEAT DISHES

Q4: You want to use some leftover meat cuts you've found stored in the freezer. Apart from quality, list two things to look for when deciding whether or not to use the meat.

 

Q5: What does the culinary term 'saddle' mean?

 

Q11: List four different types of knives, tools or equipment you might use when roasting meat

 

 Q24: You have used half a packet of bacon for a dish you're making. With waste minimisation being your key priority, what should you do with the remaining contents of the packet?

 

Q29: Your pickled meat is very salty after boiling. What is the likely cause?

 

Answer -4

Apart from quality, two things that I will consider before deciding whether or not to use the leftover meat cuts found stored in freezer are:

_No build-up of ice on the meat cuts and no evidence of freezer burns on the product.

_Smell the leftover meat cuts and ensure that they are fresh and ready to eat.

Answer -5

In the culinary terminology; the term 'saddle' means the most tender section of an animal being full loin, including the mid loins, rib loins and fillets.

Answer-11

Four different types of knives, tools or equipment that might be use while roasting meat or poultry are-

_Meat Fork.

_Carving Knife

_Oven

_Boning Knife.

Answer 24

By having adequate knowledge and information about-

_How to store the remaining bacon content packets?

_Where to store the remaining bacon content packets?

_And at what temperature to store the remaining bacon content packets?

Can lead to the minimization of wastes of this item and can increase the overall profitability.

Answer 29

The likely cause of the pickled meat being salty after boiling is pickled meat already has salt contains. This is because when performing preservation using this method; the meat is soaked in an acidic solution such as vinegar for about a week. The acetic acid in the vinegar breaks down meat fibers, making them more tender and salty.