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Learner number:

T/600/0641

VRQ

UV21151

Preparation, cooking and finishing of meat dishes

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UV21151Preparation, cooking and finishing of meat dishes

The aim of this unit is to develop your knowledge and understanding of the preparation and cooking of meat dishes. You will learn the characteristics of different types of meat, correct preparation methods, and the correct equipment required for preparing and cooking meat dishes.

You will learn how to cook meat safely using appropriate methods for the different types and cuts of meat, and how to finish dishes to meet industry standards, organisational requirements and customer satisfaction.

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Observation(s)

GLH

Credit value

Level

External paper(s)

0

26

3

2

0

On completion of this unit you will:

Learning outcomes Evidence requirements

UV21151

1. Know how to prepare meat for basic dishes

2. Know how to cook meat for basic dishes

3. Know how to finish meat for basic dishes

1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.

3. External paper There is no external paper requirement for this unit.

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Preparation, cooking and finishing of meat dishes

Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

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Knowledge

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Learning outcome 1

Know how to prepare meat for basic dishes

You can: Portfolio reference

a. Describe preparation methods for meat

b. State the reasons for using different methods of meat preparation

c. Describe the characteristics of different types of meat

d. Identify cuts of meat

e. State what should be done if there are problems with the quality of meat

f. Identify how to store prepared meat which is ready for cooking

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Learning outcome 2

Know how to cook meat for basic dishes

You can: Portfolio reference

a. Identify the correct tools and equipment for different meat cooking methods

b. Describe correct cooking methods for different types of meat

c. State the benefits of sealing meat

d. State the correct temperatures for cooking meat

e. State healthy eating considerations when cooking meat

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Learning outcome 3

Know how to finish meat for basic dishes

You can: Portfolio reference

a. Describe the correct finishing methods for meat dishes

b. State the importance of correctly finishing dishes for service

c. State how to check meat dishes have met finishing requirements

d. State the correct temperature for holding and serving meat dishes

Outcome 1: Know how to prepare meat for basic dishes

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

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Preparation methods for meat: Boning, trimming, slicing, dicing, mincing, stuffing, tying, weighing and portioning.

Reasons for using different methods: Types of meat, required end product, removing large bones, removing smaller bones.

Different types of meat: Lamb, beef, veal, pork, bacon.

Identify cuts of meat:

Lamb – leg, loin, fillet, saddle, noisettes, best end, shoulder, shank, cutlets, chops.

Beef – shin, oxtail, rump, sirloin, fillet, rib eye, brisket, topside, silverside, steaks.

Veal – loin, escalope, cushion cutlets.

Pork – loin, fillet, medallions, escalope, chops, belly, rib, shoulder, leg.

Bacon – rashers, back, streaky, ham hock, gammon joint, gammon steak.

Problems with the quality of meat: Reporting to supervisor, returning to supplier, discarding meat past sell-by date, substitute problem ingredients.

Storage of prepared meat: Precise labelling, dating, refrigerated below 5°C, below any cooked foods, avoid any blood spillage, apply HACCP policies (hazard analysis and critical control points), current food safety legislation.

Outcome 3: Know how to finish meat for basic dishes

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Finishing methods: Resting, carving, portioning, serving, plating, garnishing, saucing, dish specification, appropriate accompaniments.

Importance of correctly finishing dishes: Consistent standards, achieving quality end product, menu specification, customer satisfaction, customer requirements.

Checking meat dishes have met finishing requirements: Colour, flavour, seasoning, aroma, degree of cooking, consistency, dish specification.

Correct temperature: Core temperature for cooked food 75°C, hot holding and serving 63°C, current food safety legislation, HACCP.

Outcome 2: Know how to cook meat for basic dishes

Tools and equipment: Salamander, under-fired grills, ovens, frying pans, sauté pans, roasting trays, tongs, roasting fork, spoon, ladle.

Cooking methods:

Dry methods – roasting (beef joints, lamb best ends, pork loins), grilling (pork chops, lamb cutlets, steaks), shallow frying (stir fry beef or pork, veal or pork escalopes), baking (steak pies).

Wet methods – boiling (silverside of beef, ham and gammon joints), steaming (lamb puddings, steak puddings), stewing (ragout of beef, navarin of lamb, Irish stew, fricassee, blanquette), braising (carbonnade, braised steak, Lancashire Hotpot).

Benefits of sealing meat: Enhances colour, enhances flavour, seals in moisture, retains juices.

Correct temperatures for cooking meat: Core temperature for cooked food 75°C, hot holding and serving 63°C or above, degrees of cooking (rare, medium, well done).

Healthy eating considerations when cooking meat: Remove excess fats, use leaner cuts, avoid saturated fats, less salt in cooking, methods of cookery (grilling, steaming, boiling).

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Notes Use this area for notes and diagrams