Minimise wastage through preparation and Secondary may be related to: storage Use of trimming and leftovers Chuck Identification and use of equipment Element 3: Cook, hold and present meat Knuckle Select appropriate cooking method of the Neck meat type, including Ribs Prepare and cook following a standard Leg recipe within a commercial environment Cultural cuts. Hold prepared products as required prior to Establishment cuts may be related to: presenting Menu Present meats and offal dishes Service styles Prepare garnishes, sauce and accompaniments for meat dishes, including Cookery methods offal Portion control Element 4: Store meat and offal products Trimmings and Store fresh and/or Cryovac items correctly and fancy may be related to: Prepare and maintain correct thawing of Brains meat and offal Liver Store meat and offal appropriately in correct Kidneys containers Stomach meat and offal correctly Ensure correct conditions are maintained for freshness and quality Lungs Cultural cuts. Varieties may be related to:
Minimise wastage through preparation and storage Use of trimming and leftovers Identification and use of equipment Element 3: Cook, hold and present meat Select appropriate cooking method of the meat type, including Prepare and cook following a standard recipe within a commercial environment Hold prepared products as required prior to presenting Present meats and offal dishes Prepare garnishes, sauce and accompaniments for meat dishes, including offal Element 4: Store meat and offal products Store fresh and/or Cryovac items correctly Prepare and maintain correct thawing of meat and offal Store meat and offal appropriately in correct containers meat and offal correctly Ensure correct conditions are maintained for freshness and quality Secondary may be related to: Chuck Knuckle Neck Ribs Leg Cultural cuts. Establishment cuts may be related to: Menu Service styles Cookery methods Portion control Trimmings and and fancy may be related to: Brains Liver Kidneys Stomach Lungs Cultural cuts. Varieties may be related to:
AM_Identify_&_prepare_various_meats_FN_070214.docx