Meat and offal 0.0 / 5 ? Design & Technology: Food TechnologyMeat and offalA2/A-levelAQA Created by: fletcher leeCreated on: 25-02-20 09:08 Name 4 different types of meat Beef, lamb/mutton, pork and veal 1 of 35 Name 3 cuts of beef Rump, for rib and brisket 2 of 35 Name 3 cuts of lamb/mutton Shank, Shoulder and loin 3 of 35 Name 3 cuts of pork Belly, loin and leg 4 of 35 Name 3 cuts of veal Loin, cutlets and escalope 5 of 35 Name 4 types of offal Heart, liver, kidney and suet 6 of 35 Name 8 preparation methods used for the dishes Skinning, boning, trimming, dicing, mincing, slicing, stuffing and tying and securing 7 of 35 Name 5 cooking methods for meat and offal dishes Roasting, grilling, steaming, stewing, baking 8 of 35 Name 3 types of sauces that you would use for meat and offal dishes Bechamel, jus and veloute 9 of 35 What accompaniments could you use Flavoured butters/oils, dressing and appropriate garnishes for dish specifications 10 of 35 What finishing methods would you use Plating suitable for dish, tasting and adjusting seasoning, carving/slicing and checking temperature 11 of 35 What animals do the heart come form Lamb, sheep, ox, beef and calf 12 of 35 What animals do the liver come from Lamb, sheep, ox, pig and calf 13 of 35 What animals do the kidney come from Lamb, sheep, ox, pig and calf 14 of 35 What is the structure of the meat Muscle, fat and the effects of ageing 15 of 35 What colour should the meat and offal be Lambs and calves kidney should be lighter than sheep's or ox kidney 16 of 35 What should the appearance be There shouldn't be too much fat, it should be moist, and smooth 17 of 35 What should the aroma be It shouldn't give an unpleasant smell 18 of 35 What else should you look for That there is no stickiness, that is should be tender and firm in texture 19 of 35 Why must you check the quality of meat Because course meat can take longer to cook so dissolve collagen, fat adds flavour and moisture and when its hung the flavour and moisture increases 20 of 35 What are the preservation methods Marinating, curing, vacuum packing, confit and freezing 21 of 35 What is confit Where meat is salted and cooked the fat,sealed and allow to cool in a cool, dark place 22 of 35 What are the advantages of these preservation methods Slows spoilage, prevent bacteria growth, manage glut, prepare in advance and buying in season 23 of 35 What are the disadvantages of these preservation methods Change in texture, nutritional value, appearance, aroma, taste and the amount of storage space needed 24 of 35 What is the cooking methods for rump in beef Grilling, frying,roasting and braising 25 of 35 What is the cooking methods for fore rib in beef Roasting and braising 26 of 35 What are the cooking methods for kidney in beef Braising, stewing and frying 27 of 35 What are the cooking methods for shoulder of lamb Roasting and stewing 28 of 35 What is the cooking methods for lambs heart Braising 29 of 35 What is the cooking method for pork trotters Grilling and boiling 30 of 35 What are the cooking methods for pork belly Pickling, boiling, stuffed, rolled and roasted 31 of 35 What are the cooking methods for pork liver Frying 32 of 35 What are the cooking methods for veal shoulder Braising and stewing 33 of 35 What are the cooking methods for veal liver Frying 34 of 35 What are the cooking methods for goat flank Grilling and roasting 35 of 35
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