Mincers are required to mince meat either large or small sizes Alternatively dicing by hand knife is the only way of reducing size of meat pieces. No Trainer Notes Trainer to advise: Equipment like knives and large electrical cutting implements are the obvious things one thinks of Also the trays that the meat is placed on after being cut Benches and cutting boards that are used Cool room in which the meat is stored Containers in the meat is stored in cool room and trays that portions that meat is placed onto when cut to correct size. Slide Slide No Trainer Notes Trainer to advise: How to prepare meat for service: This is only required for grilled steaks and whole pieces of prime raw meat Meat that is going to be served rare or pink inside Bring to room temperature before grilling This allows the meat to be cooked quicker. Slide Slide No Trainer Notes Trainer to relate performance criteria to element 3.
Mincers are required to mince meat either large or small sizes Alternatively dicing by hand knife is the only way of reducing size of meat pieces. No Trainer Notes Trainer to advise: Equipment like knives and large electrical cutting implements are the obvious things one thinks of Also the trays that the meat is placed on after being cut Benches and cutting boards that are used Cool room in which the meat is stored Containers in the meat is stored in cool room and trays that portions that meat is placed onto when cut to correct size. Slide Slide No Trainer Notes Trainer to advise: How to prepare meat for service: This is only required for grilled steaks and whole pieces of prime raw meat Meat that is going to be served rare or pink inside Bring to room temperature before grilling This allows the meat to be cooked quicker. Slide Slide No Trainer Notes Trainer to relate performance criteria to element 3.
TG_Prepare_portion_controlled_meat_cuts_FN_230114.docx