ThomasMB meat and offal

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  • Created by: Tomm1
  • Created on: 08-03-19 15:07
Used a minimum of 4 different types of offal
Liver - Kidney - Tongue - Heart - Oxtail - Tripe - Brain - Head - Marrow - Suet
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Used a minimum of 8 preparation methods in line with dish requirements
Skinning - Boning - Trimming - Dicing - Removing the core from kidneys - Mincing - Stuffing - Slicing - Tying/securing - Portioning - Applying flavourings - Applying coatings, for example: pané - Lining appropriate moulds/basins or shaping pastes
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Used a minimum of 5 cooking methods
Roast - Grill - Shallow fry - Deep fry - Boil - Poach - Steam - Stew - Braise - Bake
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Used a minimum of 3 sauces
Béchamel sauce - Brown sauce - Jus - Velouté sauce - Miscellaneous sauce - Warm emulsion sauce
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Used a minimum of 1 accompaniment
Flavoured butters/oils - Dressings - Appropriate garnish for dish specifications
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Presented the dishes ready for service using all appropriate finishing skills
Plating suitable for service style - Tasting and adjusting seasoning if required - Carving/slicing - Checking temperature
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Types, cuts and joints of meat
Beef – shin, sirloin, fillet, rump, fore rib, topside, thick flank, thin flank, leg - Lamb/mutton – leg, shoulder, middle neck, loins, rack, best end, chops, noisette - Pork – loin, leg, shoulder, fillet, medallion, belly, bacon (back, streaky, gammo
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Types of offal
Liver – lamb, sheep, ox, pig, calf - Kidney – lamb, sheep, ox, pig, calf - Tongue – lamb, sheep, ox - Heart – lamb, sheep, ox, beef, calf - Sweetbreads – calf, lamb - Trotters – pig, cow - Oxtail - Tripe - Brains - Head – sheep, pig, calf - Marrow -
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Advantages of preservation methods
Slow down spoilage - Prevent growth of bacteria - Manage glut in produce - Prepare food items in advance - Buy food items in season, e.g. spring lamb, milk lamb, venison
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Disadvantages of preservation methods
Change in texture - Change in nutritional value - Change in appearance - Change in aroma - Change in taste - Amount of storage space needed
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e tools and equipment used to prepare meat and offal
Knives, for example boning knife, cleaver - Correct colour-coded chopping boards - Mallet - Trays - Bowls - Moulds - String for tying - Specialist equipment – food processor, mincing machine - Protective gloves
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know the skills and techniques when preparing meat and offal including
Boning – e.g. shoulder of lamb, loin of pork - Trimming – removing excess fat, removal of connective tissue, removing sinew – e.g. chunk of beef trimmed for a stew - Dicing – e.g. veal breast diced for blanquette of veal - Mincing – e.g. shoulder of
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Offal preparation
Skinning – liver, kidneys - Trimming – suet from kidneys - Slicing – liver - Dicing – kidney for pies and suet puddings - Mincing – pâtés, faggots - Stuffing – heart
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Portion control when it comes to meat and offal
Dish specification, portioning by weight, for example individual portions, e.g. lamb 100g meat off the bone and 150g on the bone per portion or veal escalopes 75g slices which are then battered out to a thin slice, by cooked and uncooked weights (e.g
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how to minimulise waste
Menu planning to make the most of food items, use discarded food items in other ways – using the bones from boning a shoulder of lamb for stock, using the remains of vegetables from turning to make soup
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Using correct tools and equipment
Make sure knives are sharp, use the correct knife for the task in hand, ensure the equipment is in full working order so maximum yield is achieved, make sure the scales are correctly calibrated so weights and measures are accurate
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The importance of using the correct tools and equipment
The use of the correct knives that are sharp will ensure that the tasks are conducted with precision with minimum waste/damage to the meat
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types of sauces used with meat and offal:
Béchamel – e.g. soubise, Mornay, mustard, cream, parsley  Sauce – e.g. demi-glace, chasseur, reform, Madeira, Robert, Deville  Jus – e.g. beef, jus lié, red wine jus  Velouté sauce – e.g. aurore sauce, ivory, mushroom  Miscellaneous sauces – e.g.
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types garnish and accompaniments served with meat and offal
Sauces – e.g. mustard sauce with kidney, red wine jus with rack of lamb  Flavoured oils – e.g. garlic and rosemary, chilli, basil, curry, lemon  Flavoured butters – e.g. garlic and parsley, bordelaise, mustard, café de Paris  Garnishes – e.g. crac
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tools and equipment used to cook meat and offal
Oven  Stove top  Griddle  Grill  Deep fat fryer  Pans – frying pan, sauté pan, saucepan  Roasting tray  Spider  Ladle, spoon  Tray
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what is roasting with meat
Dry heat is used to cook the meat/offal evenly from all sides at a temperature of 150oc (300oF) or above - Roasting develops the flavour through caramelisation
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what is shallow frying with meat
Dry cooking method using a frying pan and fat such as oil. Usually used for portion size items such as a steak or an escalope. Suitable for prime meat cuts and offal such as liver
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what is deep frying with meat
The food item cooked is submerged in fat (usually oil). A deep fat fryer should be used in order to control the heat. Food items are usually coated first to protect them from the high heat, often at temperature around 170°C/180°C
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what is boiling with meat
Wet cooking method using a liquid such as water or stock. Suitable for tough meat cuts and some offal such as heart or tongue. Intense boiling would reduce the amount of liquid rapidly and affect the outcome of the dish. Boiling is done at 100°C. Boi
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what is poaching with meat
Similar cooking method as boiling where the temperature of the liquid is at around 75°C to 85°C. The time required to cook by poaching can be longer than boiling but the result may be better as food items stay still in the pan. Therefore, the risk of
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what is steaming with meat
Steam is produced by heating a liquid, such as water or stock, to boiling point. This cooking method is suitable for tough cuts of meat or offal
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what is stewing with meat
This is a long, slow method of cooking where meat is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. Other items such as vegetables, herbs and spices are added to improve the flavour and to follow recipe specificati
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what is grilling with meat
Dry cooking method suitable for prime cuts. Develop flavour through caramelisation. High temperature is applied to ensure colouring of the meat/offal and limit loss of moisture
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what is Braising with meat
Braising is a method of cooking in the oven. The food is cooked in liquid in a covered pan, casserole or cocotte. It is a combination of stewing and pot roasting. The meat items are larger than the cuts used for stewing. The liquid should half cover
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what is baking with meat
Meat dishes are cooked in an oven at temperatures ranging from 140°C to 180°C. Meat dishes that are baked usually include pastry. For examples pies, pasties, Wellington
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Name Hindquarter cuts
shin, rump, topside, silverslide, thickflank, sirloin, wing rib, thin flank, fillet
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Other cards in this set

Card 2

Front

Used a minimum of 8 preparation methods in line with dish requirements

Back

Skinning - Boning - Trimming - Dicing - Removing the core from kidneys - Mincing - Stuffing - Slicing - Tying/securing - Portioning - Applying flavourings - Applying coatings, for example: pané - Lining appropriate moulds/basins or shaping pastes

Card 3

Front

Used a minimum of 5 cooking methods

Back

Preview of the front of card 3

Card 4

Front

Used a minimum of 3 sauces

Back

Preview of the front of card 4

Card 5

Front

Used a minimum of 1 accompaniment

Back

Preview of the front of card 5
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