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Running head: Assessment resources
Questions1. List 6 different hygiene rules covered by the Food Act?
Food safety standards of Australia has put obligations on the Australian food businesses
especially the food handlers regarding the handling of food for consumer protection. The
six major hygiene rules that a food handler needs to abide by are:
Food handlers need to inform their supervisor if they have symptoms including
diarrhoea and vomiting.
A food handler needs to be cured of any skin injuries or sores.
It is important for a food handler to stop having unnecessary contact with outside
food
It is important for them to wear clean outer clothing.
They can not sneeze blow or cough over unprotected food.
They need to abide by the special hand washing rules prior to handling food.
2. Describe how an abattoir kills animals?
Prior to the slaughtering the animals are generally walked up a raceway into the abattoir in which
they enter a stunning box. The major function of the box is to distinguish the animal from other
animals entering the raceway. Pigs and sheep are killed by an electrical stun and cattle are
generally killed by a captive bolt.
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3.How can you ensure you utilise high quality hygienic meat?
In order to ensure the utilization of high quality hygienic meat it is important to ensure that the
source animal of the meat was healthy and did not die out of any disease. Apart from that it is
important to check whether the meat is consisted of any round spots on the flesh or not. Blood
simulation around the bones reflects that the meat is fresh. These are the major factors that
indicate that the meat is high quality and hygienic.
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4. List 6 sources of food contamination:
1.human body
2.dust
3.kitchen cloths
4.pets and pests
5.food handler’s cloths
6.the air
5. How should raw meat be stored?
Raw meat can catch bacteria easily. Therefore, it is important to store the raw meat safely. It is
important to store raw meat in a cool and dry place. Extreme refrigeration is important for
keeping the meat away from contamination. Salt is often used in storing raw meat in order to
protect it from bacteria.
6. Besides the chief uniform, what other PPE should be used when performing butchery?
Stable protection apron needs to be used while performing a butchery. Chain mail apron, gauntlet
and glove are the other PPE that need to be used.
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7. Why sharp knife is important?
Sharp knife is important because it has the capacity to disassociate the flesh fibres easily. Apart
from that it also helps in making even pieces of from the raw meat and it is easier to use and
functions seamlessly.
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8. How do the following 5 factors influence the tenderness of meat?
Age; Age and tenderness is inversely proportionate to the age. With the aging of the animal the
tenderness of the flesh decreases.
Sex: The male species are considered to provide quality meat that is more tender than the female
species.
Feeding and living environment: Healthy feeding and living environment ensures healthier
animals which is the source of tender meat.
Stress: Robustness and terseness of meat indicates that the meat is less tender than usual.
Cold shortening:Cold shortening results from rapid chilling of the caracasses right after the
slaughtering. It helps the meat to keep tender and fresher for longer period.
9. Describe 5 different ways meat can be tenderised
1. Beating the meat with a mallet helps it to be tender.
2.marinating it with diluted acid helps the flesh to remain tender.
3.marinating the meat with enzymes also makes the meat tender
4. salting it to the right proportion helps the meat to become tender.
5. in order to maintain the tenderness of the meat it is important to chop and slice the meat right.
10. describe the following meat cuts
Carcase These are the fatter, juicier and richer. It
contains more animal fats than other cuts.
Side Side indicates halving the meat right after the
animal has been dressed and it is done by the
saw in order to derive to equal sides of the
carcass
Quarter Quarter indicates ribbing down the division of
a side between the twelfth and the thirteenth rib
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(Jung, Hwang, & Joo, 2016)
Primary cuts It indicates that the meat is initially separated
from the carcass of an animal.
Secondary cuts Secondary cut indicates at front quartering and
hind quartering of the animal.
11. What is marbling? Does the amount of marbling found in meat effect the flavour? If so,
explain how and why?
Marbling indicates the white flecks and streaks of fat within the lean section of the meat. The
name is due the look of the meat that resembles that of a marble.
Marbling is responsible for adding flavour to the meat and it is usually judged through the
quality of the cuts. More marbling indicates better quality of meat. It influences the flavour of the
cooked meat because of the presence of the layered fat in the muscles.
12. Draw a knife and name 10 parts of it.
13. Describe how would you hone a knife with a steel?
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In order to effectively hone a knife with a steel it is important to follow several steps. Firstly it is
important to firmly handle the knife. After that the blade needs to point upward. Then the blade
is moved from the bolster to the point (Zoran, Gong, Shilkrot, Yan, & Maes, 2015). It is
important to hold the knife at an angle of about 20 degrees with a slight pressure over the steel.
14. List 8 safety tips when using a knife:
1. It is important to use the right knife for the right purpose.
2. It is important to keep the knife sharp
3. It is important to cut on a stable and even surface.
4. It is important to carry the knife while the blade is pointing downwards.
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Name and describes the following chief tools:
1. Crave knife
2. Cleaver
3. Boning knife
4. Chef’s knife
5. Paring knife
16. Describe what you could use the following
trimmings for:
Bones and sinews Bone knife
Fat Paring knife
Larger meat trimmings Cleaver
smaller meat trimmings Carving knife
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17. what is the benefit of vacuum packaging of meat? Explain what happens when a product is
vacuumed?
Vacuum packaging offers the best protection of the raw meat and it helps to maintain the
freshness of the meat for a short period.
When a product is vacuumed, it indicates that the product is stored in a protected packaging that
is oxygen free and also protected from any external contamination.
18. How long can lamb, beef and veal be stored when frozen?
Red meat and pork can remain frozen up to 5 days in a refrigerator. Ground meats including
beef, veal and pork can be stored frozen up to 3 to 4 months (Zoran, Gong, Shilkrot, Yan, &
Maes, 2015).
19. Describe the following classifications of sheep.
Ovine: it is a matured sheep
Ewe: female sheep
Ram: male sheep
Wether: castrated male
Young lamb: sheep less than one year old
Lamb: one year old
Hoggart: old sheep
Mutton: meat from sheep over one years of age.
20. What should you look for when purchasing a fresh lamb carcase?
It is important to check the colour of the carcase while purchasing a fresh lamb carcase.
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21. Mark the following meat cuts.
Forequarter square cut
Neck
Fillet/ Tenderloin
Mild loin
Hind shank
Rib loin
Breast
Fore shank
Chump
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22. what are the following lamb cuts:
Guard of honour: It is one of the fanciest and grandest way of presenting a rack of lamb.
Crown roast: It is most impressive, centrepiece of a lamb typically baked in 450 degree F with
olive oil and herb mixture over the meat (Zoran, Gong, Shilkrot, Yan, & Maes, 2015)
Short saddle: Tender, tasty joints of the lamb roasted and carved.
Short baron of lamb: Rear half of a lamb carcass. It includes the back, rump, belly and the hind
two legs.
23. describe the 3 different classifications of beef.
1. Prime grade that is the highest quality of beef which is rare to find.
2. Choice grade which is high quality but has less marbling than the prime grade
3. Select grade which is uniform in quality and generally leaner than the higher grade.
24. describe the 2 different classifications of veal.
1. Bob veal: The calves slaughtered while one month or less than one-month old which
weigh up to 60lb.
2. Formula-fed veal or Milk-fed veal: The calves are raised with a supplement based on a
milk formula. The meat that is derived from the calves is ivory or creamy pink. The
texture of the meat is firm and fine. The calves are usually slaughtered while 18 to 20
weeks of age.
25. describe 4 different classifications of live cattle?
1. Oxen: Typically driven by Oxen
2. Cows: Typically driven by Cows
3. Bulls Typically driven by bulls
4. Calves: Typically driven by calves. Less used.
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26. Name the following beef cuts and uses.
1. Chuck: The chuck beef cut comes out from the shoulder and neck of the cows. This is used in
traditional pot roast meat. The chuck is used in blade roast, book steak, butler’s steak, lifter
steak, petit steak and so on.
2. Rib: Ribs are typically well-marbled with fat and used for dry cooking that includes grilled,
roasted, broiled or sautéed.
3. Loin: It is one of the most expensive beef cuts as they are the most tender and it is used for
short time cooking including dry heat methods and pan frying (Smith, Hou, Ludwig, Rimm,
Willett, Hu & Mozaffarian, 2015).
4. Round: Round is a beef which is cut from the rear or the back-side of the cow. It provides an
extremely lean and flavourful meat. As it has the tendency to be tough, it is usually used to make
London broil. This cut is used in pot roasting and braising which indicates cooking the meat in
the liquid for a long time (Smith, Hou, Ludwig, Rimm, Willett, Hu & Mozaffarian, 2015).
5. Flank: Flank steak comes from the lower part of the abdomen of the cow. It is used for grilling
as its thinness allows it to be cooked quickly and evenly.
6. Short plate: The short plate is derived from the middle of the abdomen of the cow. This is used
for stew meat and skirt steak.
7. Brisket: Brisket comes from the lower back of the cow. It is not as tender as the loin but it is
more flavourful. It is mainly used for grilling and pan frying (Smith, Hou, Ludwig, Rimm,
Willett, Hu & Mozaffarian, 2015).
8. Shank: Shank refers to a beef cut from the leg of the cow. This cut is used to make corned beef
and pot roasting. Long low cooking methods are used as well as smoking the meat at once
method as well.
27. List 4 cuts that come from a beef tenderloin.
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1. Short loin or sirloin
2. Fillet mignon
3. New York Strip
4. T Bone
28. List the following cuts of veal:
1. Neck & clod
2. Chuck & blade
3. Fore rib
4. Sirloin
5. Rump
6. Silverside
7. Thick flank
8. Brisket
9. Thin Rib
29. What are the restaurant cuts associated with the listed secondary cuts for beef and veal?
Secondary cuts Restaurant cuts
Short loin bone in T bone
Short loin boneless Porter house
Rack Hotel rack
Tenderloin Club steak
Topside Osso bucco
Rump Tritip
Round Ground
Shin/ shank Thick flank
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30. Describe the following classifications of beef/ veal cuts
Backstrap Rack means the interior portion of the whole
loin which is separated from loin and double.
Veal rack It refers to the rib of the veal which comes
right after the loin and this is the first portion
of the foresaddle.
Shin/ shank Portion of the front that is separated from the
shoulder and breast.
Tenderloin This is known as the eye fillet. It is cut from
the loin of beef. It refers to the major muscle
ventral and its oblong shape is due to spanning
of two primal cuts. It sits beneath the ribs next
to the backbone.
Veal leg set The meat is sliced from the legs into thin
cutlets.
31. Describe the 5 classifications of live pigs.
Boar Wild pigs are generally referred as boars.
These are not treated as cattle’s.
Barrow Barrow is a male pig that has been castrated
before reaching sexual maturity.
Gilt Gilt is a young female pig that is a few months
old or approaching a year.
Sow Sow is the female pig that is used for breeding.
Suckling pig Suckling pig is piglet that has fed on its
mother’s milk.
32. List the 5 pork cuts and associate trims of pork.
1. Shoulders: Boston shoulder or Boston butt
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2. Loin: Blade chop or pork chop end cut
3. Tenderloin; Rack of pork
4. Side or belly; Spare ribs
5. Leg; Shank end
33. what are 10 different types of offal commonly used in Australia
1. Lamb liver pie
2. Chicken liver and Mushroom pate
3. Classic chicken liver pate
4. Lamb’s fry with bacon and onions
5.brains
6. heart
7. kidney
8. sweetbread
9.toungue
10. Testicles
34. Describe the quality points and cooking methods that can be used for these 5 different offal?
Offal Quality point Cooking method
Liver Contains huge amount of
protein.
Low heat pot cooked
Tongue Easier to dissociate; Baked or grilled
Kidneys Easier to broil; High Vitamin Broiled or sautéed
Tripe Contains high calorie;
Provides energy
Pot boiled
Hearts High protein and minerals Medium heat slow cooked
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35. how should offal be stored?
It is important to store the offal in a cool and dry place with required low temperature and away
from sun light. Offal needs to be stored with extra care and protection as they are more prone to
contamination.
36. list one cut from
lamb, beef/ veal and
pork that best suits the
following methods of
cookery
Cooking method lamb Beef/ veal Pork
Boiling Rump Brisket Shank
Poaching Round Shank Rump
Steaming Tenderloin Rump Tenderloin
Steaming (pressure) Shank Tenderloin Rump
Stewing Brisket Sirloin Brisket
37. Where do you find the following meats?
Tender meats: It has been observed that the fine quality meat with exquisite tenderness has been
found in the ribs and the lower abdomen (Smith, Hou, Ludwig, Rimm, Willett, Hu &
Mozaffarian, 2015)
Tough cuts: It has been observed the meat of shoulder and legside or the butt side meat are
typically terse
38. Yes or no- will collagen become tender if cooked appropriately?
YES
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39. What is marinating? And how does it affect meat?
Marinating can be referred as the precursor of preparing any dish. It is typically done by adding
oil, spices and herbs in a form of a mixture in the meat. This preparation of mixture has been
smeared over the meat in order to ensure the osmosis of the flavour. Marinating is usually
catalysed b y decreasing the temperature of the mixture.
It helps to add necessary flavours to the cooked meat as marination helps in the processing of the
spices in a more effective way. Marination when done with the help of required enzymes assists
in making the meat tender and tasty. It improves the texture of the meat and helps the meat to get
cooked easily.
40. describe the 2 main types of marinades used with meats?
1. Non-animal enzymes: These sorts of marinades are typically used to increase the
effectiveness of protein prevalent in the meat. It also helps to elevate the food quality of
the meat. Moreover, it facilitates the digestion of the meat when consumed.
2. Animal enzymes: These are the direct enzymes that are used as marinades typically in
form of oil. It elevates the richness of the meat while emancipating the flavour of the
meat. It has been regarded as animal enzymes seem to reduce the surface roughness of
the meat while making the meat more edible.
41. Comment on the nutritional aspects relating to lamb, pork and beef.
Lamb: It contains high protein and vitamins. However, presence of excessive animal fat and
cholesterol decreases the food quality of the meat derived from lamb.
Pork: It contains high fat and causes cholesterol in the human body. On the other hand, the
presence of excessive clustered protein that enriches its food quality. Due to the high protein
value, in can be as the potent equivalents of the carbohydrates (Smith, Hou, Ludwig, Rimm,
Willett, Hu & Mozaffarian, 2015). A proper amount of pig fat and protein helps in self-
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development while meeting the energy requisites of the human body.
Beef: It contains high fat and causes cholesterol in the human body. On the other hand, the
presence of excessive clustered protein that enriches its food quality. Due to the high protein
value, in can be as the potent equivalents of the carbohydrates. A proper amount of pig fat and
protein helps in self-development while meeting the energy requisites of the human body.
42. what information should be included or any food labelling/ coding within a commercial
kitchen?
The origins of the chief materials need to included. Moreover, the domain of production need to
be included as well as it is might be synthetic and organic both (Buckley, 2016)..
43. describe the following meat preparation methods:
Ageing: Cooking after a considerable interval after marinating the meat
Barding: Barding is a method of placing fat such as bacon or fatback around lean meats prior to
roasting. This is done in order to make the lean meat absorb additional juicy flavours (Buckley,
2016).
Boning: A type of cooking that typically incorporates the elimination of the main bone of the
meat.
Cutting: It typically refers to the even cutting of the meat in order to ensure proper absorption of
the desired flavours added as marinades.
Larding: It is a cooking technique that involves additional insertion of fat since the meat is
devoid of the requisite fat content. It helps to sustain the moisture of the meat while disabling it
from drying out (Buckley, 2016)..
Mincing: It typically refers to the cutting the ingredients into even and finely divided uniform
pieces.
Rolling: It helps in flattening the ingredients.
Tenderising: It is typically referred to the tenderisation of meat through adding requisite
marinades and enzymes
Trimming: It assists to clip the uneven ends of the ingredients while eliminating unnecessary
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elements.
Trussing: It typically refers to the method of tying the wings and the legs against the body to
enable a more complex shape.
Skewering: It refers to the threading of meat or stripping it in order to facilitate the process of
grilling.
44. Describe 3 culturally diverse lamb dishes including where they derive from
i) Abgoosht: it is a typical Iranian lamb dish
ii) Beyti Kebab: It is a traditional Turkish dish
iii) Aloo gosht: it is a north-indian traditional dish
45. describe 3 culturally diverse beef dishes, including where they derive from.
i) Gyutan: a traditional Japanese dish
ii) Mechado: it is a traditional dish of Philippines
iii) Rendang: it is a traditional Indonesian dish
46. Describe 3 culturally diverse pork dishes, including where they derive from.
i) Pork bakkwa: Traditional Chinese dish
ii) Babi guling: Balinese cuisine made of Suckling pig
iii) Pork balchao : a spicy east Indian dish
47. Describe 3 culturally diverse offal dishes, including where they derive from.
1. Lamb liver pie
2. Chicken liver and Mushroom pate
3. Classic chicken liver pate