SITHCCC014: Prepare Meat Dishes Report Writing - Management Assignment Help

Assignment Task:

Task:

Assessment 1
Your task:
You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

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 need to consider to prevent wastage?

Method used to identify mise en place requirements Consideration to prevent wastage
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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?
Key steps
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3. List 3 quality points for lamb.
Quality Points for Lamb
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4. List 4 restaurant cuts from a whole lamb loin.
Restaurant Cuts
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5. List 6 fancy meats and select a suitable menu dish with the appropriate cookery method for each.
Fancy meat/offal Menu Dish Method of Cookery
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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). Primal Cut
1.
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4.

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