meat and offal

when dealing with raw meat how should you store it?
store in a separate meat fridge at 1-4c if possible otherwise store at the bottom of a multi use fridge ensuring the meat is on a well covered tray that is dated and labelled not touching anything else in the fridge.
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When dealing with raw meat how should you prepare it?
prepare well away from other food preparation areas and use red colour coded equipment like knives and chopping boards. After using the area clean and disinfect thoroughly then cook meat thoroughly or according to dish specification.
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What should you do with cooked meat you would like to use in another food service?
For later use of cooked meat cool rapidly within 90 minutes to keep the food out of the danger zone as this is where bacteria could grow. Store cooked meat separate from raw meat to avoid cross contamination.
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state 4 methods used to preserve meat.
-chilling or freezing -salting -canning -vacuum packing
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what are the quality points in a rack of lamb?
-compact evenly distributed flesh -flesh has dull red colour with fine texture -surface fat is evenly distributed and is hard and brittle -fat has flaky texture with clear white colour
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name 3 types of offal from a carcass of lamb.
-kidneys -sweetbreads -heart -tongue -liver
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what is a Barnsley chop?
A double loin chop of lamb
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what 3 methods of cookery could you use for a shoulder of lamb?
-roast -braise -stew
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how would you could the types of offal from a carcass of lamb?
-kidneys (grill/sauté) -heart (braise) -liver (fry) -sweetbreads (braise) -tongue (boil)
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what is a noisette of lamb and how is it cooked?
A cut from from a boned out loin of lamb. This is trimmed and rolled into a neat shape, evenly sliced into 2cm thick slices. They are grill/griddled or pan fried
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describe a Navarin of lamb and a Blanquette of lamb
-Navarin is a brown lamb stew -Blanquette is a white lamb stew
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what temperature should a roast joint of lamb be?
55c-62c (pink)
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what methods should you use for the following -lamb cutlets -lambs liver
-lamb cutlets should be grilled/fried/griddled -lambs liver should be fried
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what are the joints from the hindquarters of beef?
-shin(7kg) -topside(10kg) -silverside(14kg) -thick flank(12kg) -rump(10kg) -sirloin(9kg) -wing ribs(5kg) -thin flank(10kg) -fillet(3kg)
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what are the joints from the forequarters of beef?
-forerib(8kg) -middle rib(10kg) -chuck rib(15kg) -sticking piece(9kg) -plate(10kg) -brisket(19kg) -leg mutton cut(11kg) -shank(6kg)
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what is a tournedos steak and where's it cut from cut from?
it is cut from a fillet where it is trimmed rolled and tied
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where is an entrecôte steak cut from?
sirloin of beef
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what is a chateaubriand?
a double thick fillet steak
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what is a sirloin steak including the bone?
a t-bone steak
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what methods of cooking should you use for the following? -fillet steak -steak and kidney pudding -shin of beef -salted silverside of beef ?
-fillet steak (fry/grill/griddle) -steak and kidney pudding (steam) -shin of beef (stew) -salted silverside of beef (boil)
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what are the 3 traditional accompaniments for a roast rib of beef?
-Yorkshire pudding -roast beef gravy -horseradish sauce
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which beef dish uses beer as a ingredient and what method of cookery is used?
carbonnade of beef which is braised
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what should the temperatures be for the following? -rare roast joint of beef -medium roast joint of beef
-rare roast joint of beef (45-47c) -medium roast joint of beef (50-52c)
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what is the suitable cooking method for ox tail? How long will it take to cook? what weight of ox tail would you need for 10 portions?
-stewing and braising -3 to 3.5 hours -4kg
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for veal what age are the animals slaughtered?
12-24 weeks
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What methods of cooking should you use for a cushion of veal?
-roast -braise -sauté
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what is osso buco?
Braised shin of veal originating from Italy
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what temperature should a roast joint of veal be?
60c
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how does bacon differ to pork?
Bacon is the cured flesh of a pig that is specially reared for production of bacon. It is cured either by dry salting then smoking or by soaking in brine then smoking.
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what is green bacon?
Green bacon is bacon that is cured but not smoked.
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what weight would you expect a suckling pig to be?
5-10kg
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why is it unlikely that you would see rare or undercooked pork on a menu?
The keeping quality of pork is less than other meats meaning that if it were undercooked it could contain harmful bacteria. This means chefs take extra care to cook it well to ensure no possible outbreaks of food poisoning.
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how would you cook a suckling pig?
Spit roast
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suggest one way the following cuts of pork could be used/cooked -leg -loin -spare rib -belly -shoulder -fillet
-leg (roast) -loin (roast/fry/grill-escalopes,cutlets) -spare rib (roast/griddle/barbecue) -belly (roasted and sliced or boned and rolled) -shoulder (roast/stew-sausages,pies and pulled) -fillet (roast/grilled/fried-kebabs)
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what temperature should a roast joint of pork be?
60-65c
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Other cards in this set

Card 2

Front

When dealing with raw meat how should you prepare it?

Back

prepare well away from other food preparation areas and use red colour coded equipment like knives and chopping boards. After using the area clean and disinfect thoroughly then cook meat thoroughly or according to dish specification.

Card 3

Front

What should you do with cooked meat you would like to use in another food service?

Back

Preview of the front of card 3

Card 4

Front

state 4 methods used to preserve meat.

Back

Preview of the front of card 4

Card 5

Front

what are the quality points in a rack of lamb?

Back

Preview of the front of card 5
View more cards

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