is performed in most kitchens on a daily basis, and there are always a number ‘Trimming’ of off-cuts obtained as a by-product. These off-cuts, sometimes referred to as trimmings, may or may not have some culinary use. refers to cutting raw into steaks, chops and escalopes. ‘Slicing’ It also refers to cutting cooked meats and small goods into appropriate presentation slices for use in sandwiches, canapés, salads, appetisers or entrees. When slicing meat always cut across the Mincing is the process by which meat is trimmed of all sinew, and then cut into manageable pieces, passed through a mincing machine or a mincing attachment fitted to a commercial mixing machine.
‘Trimming’ is performed in most kitchens on a daily basis, and there are always a number of off-cuts obtained as a by-product. These off-cuts, sometimes referred to as trimmings, may or may not have some culinary use. ‘Slicing’ refers to cutting raw into steaks, chops and escalopes. It also refers to cutting cooked meats and small goods into appropriate presentation slices for use in sandwiches, canapés, salads, appetisers or entrees. When slicing meat always cut across the Mincing is the process by which meat is trimmed of all sinew, and then cut into manageable pieces, passed through a mincing machine or a mincing attachment fitted to a commercial mixing machine.
TM_Prepare_portion_controlled_meat_cuts_Final.docx