Establish the Mise en Place Requirements for Service - Management Assignment Help

Assignment Task:

Task:

1. You arrive at work for your shift. List 4 methods you could use to establish the mise en place requirements for service. What would you consider to prevent wastage? Method used to identify mise en place requirements Consideration to prevent wastage
1.
2.
3.
4.

2. Explain the general key steps for preparing ingredients for mise en place and the production of meat dishes. Which provisions for correct storage of usable trimmings and offcuts would this require?
3. List 3 quality points for lamb.
4. List 4 restaurant cuts from a whole lamb loin.
5. List 6 fancy meats and select a suitable menu dish with the appropriate cookery method for each.

6. Using the veal cuts provided below, select a suitable menu dish and an appropriate cookery method for each.
Cut Menu Dish Method of Cookery
Topside
Osso bucco
Silverside
Shoulder
7. List 4 primal cuts which can be obtained from a leg of beef (butt).
8. Why is the silverside tougher than the topside?
9. List 6 measures which help to ensure correct hygiene standards when handling and preparing meat and meat dishes. What would this need to include when thawing meats?

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