Assessment Task 1: Knowledge Questions

Course SIT50422 Diploma of Hospitality Management

Unit Code &
Name
SITHCCC036 Prepare meat dishes
Assessor Name Sharif Ahmed
Student Name Yohanes
Student Signature

Assessment Task 1: Instructions

Information for students:
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:

 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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Assessment Task 1: Knowledge Questions

Provide answers to all of the questions below.

1. List at least three food safety issues which you must consider when handling meat. Describe
how you would reduce each risk.

Risk Strategy for reducing risk

Cross-contamination. Use separate cutting boards and utensils for

preparing raw meat.

Bacterial growth dye to inappropriate Store meat at appropriate temperature either in

temperature control during meat storage. refrigerator or in freezer.

Rusk of spread of germs during meat Clean all surfaces thoroughly and wear
handling through clothing or surfaces. protective clothes during meat handling.

2. Describe three indicators which you would use to select meat which is fresh.

The three indicators include:

1. Appearance and color: Fresh meat shows their natural vibrant colors and it appears vibrant
and appealing.
2. Texture and Firmness: Fresh meat feels firm and spring back when touched.
3. Smell: Fresh meat have neutral smell.

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3. Describe three indicators of quality which you would use to select meat.

Indicators of quality are:

1. Smell: Fresh and high-quality meat have slightly sweet or neutral smell.
2. Appearance: It looks Fresh and appealing
3. Marbling: a good amount of Marbling which is a fat patches on meat indicated quality of
meat.

4. List three signs that meat has spoiled.

1. Foul odor: One of the most common signs of spoiled meat is a strong, unpleasant smell. If
the meat has a rancid or putrid odor, it is likely spoiled and should not be consumed.
2. Changes in color and texture: Spoiled meat may have noticeable discoloration, such as a
grey or greenish hue. Additionally, the texture of spoiled meat may become slimy or sticky,
indicating bacterial growth and decomposition.
3. Off taste: If the meat tastes sour, bitter, or generally unpleasant, it is a clear indicator that it
has gone bad. Consuming meat with an off taste can lead to foodborne illnesses.

5. List at least three requirements for the safe storage of meat. At least one requirement must be
the correct temperature range to store meat at.

1. Temperature Control: One of the key requirements for safe meat storage is maintaining the
correct temperature range. Meat should be stored at temperatures below 5°C (41°F) to inhibit
the growth of bacteria that can cause foodborne illnesses. Keeping the meat refrigerated at
the appropriate temperature helps to slow down bacterial growth and maintain its quality.
2. Proper Packaging: Meat should be stored in appropriate packaging to prevent cross-
contamination and maintain its freshness. It is essential to store meat in leak-proof and airtight
containers or wrap it tightly in plastic wrap or freezer bags. This helps to prevent the spread of
bacteria and maintain the meat's quality.
3. Hygiene and Cleanliness: Maintaining good hygiene practices and cleanliness is crucial for
safe meat storage. It is important to wash hands thoroughly with soap and water before and
after handling meat to prevent the spread of bacteria. Additionally, utensils, cutting boards,
and surfaces used for handling raw meat should be properly cleaned and sanitized to avoid

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 cross-contamination.

6. List at least two requirements for storing meat to optimise its shelf life.

1. Temperature Control: Storing meat at the appropriate temperature is crucial for extending
its shelf life. Chilled meat should be stored at temperatures between 0°Cand 5°C (32°F and
41°F). This temperature range helps to slow down the growth of bacteria that can cause
spoilage and foodborne illnesses.
2. Proper Packaging: Meat should be stored in appropriate packaging to maintain its quality
and prevent contamination. Vacuum-sealed packaging or airtight containerscan help to
prolong the shelf life of meat by preventing exposure to air, which can lead to oxidation and
deterioration. Proper packaging also helps to prevent cross-contamination with other foods.

7. Explain the uses of the following equipment and give an example of its use.

Equipment Use Example

Butcher’s Knife It's a knife designed to be used Splitting, ripping and cutting of
primarily for the butchering or meat.
dressing of animal carcasses.

Boning Knife It is used to remove bones from Removing the bones from pork
poultry, meat and fish in the and beef.
preparation of foodstuffs.

Meat Hook Typically utilized to hang meat at Hang up poultry or meat.

thebutcher's shop.

Larding Needles It is a culinary equipment used to Examples include larding a roast

add strips of fat to lean meat to with bacon and tenderising hard
improve its flavor, moisture cuts, adding poultry or customizing
content,and tenderness. the flavor profiles of different
dishes.

Sharpening Stone It is used for sharpening the edges Items that can be sharpened with
ofsteel tools and instruments by a honing stone are knives and
grinding and honing. shears.

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8. Describe four mise en place tasks related to meat which you can complete without affecting
the quality of the dish.

1. Trimming and portioning: Trim excess fat and remove any unwanted parts of the meat, such
as silver skin or connective tissue. Portion the meat into desired sizes or cuts, ensuring
uniformity for even cooking.
2. Seasoning: Season the meat with salt, pepper, herbs, spices, or marinades according to the
recipe or desired flavor profile. This allows the meat to absorb the flavors and enhances its
taste without compromising its quality.
3. Prepping garnishes: Prepare any garnishes or accompaniments that will be servedwith the
meat dish. This can include chopping herbs, slicing vegetables, or preparing sauces or
dressings. Having these ready in advance saves time during cooking and ensures a well-
rounded presentation.
4. Organizing cooking utensils: Arrange all the necessary cooking utensils, such as knives,
tongs, spatulas, and pans, in a convenient and accessible manner. This makes it easier to
handle the meat during cooking and minimizes the risk of cross-contamination or accidents.

9. Define the following, meat related, culinary terms:

Culinary term Definition

Ageing Ageing is a process whereby bacteria and enzymes are

incorporated into the meat to dissolve connective tissue and
soften it. Dry ageing is the practice of maturing large pieces of
beef for a number of weeks to a few months before they are
chopped and cut into steaks. It is a method that not only enhances
the taste of the steak, but also makes it much softer than it would
have been if it had been completely fresh.

Barding It's a method of adding fat to extremely lean meat to keep it tasty
and moist while cooking. A layer of fatty meat, like streaky bacon,
is wrapped around the meat to be cooked, allowing the fat on the
exterior to baste the meat and prevent it from drying out.

De-boning De-boning is the culinary process of removing the bones from

meat, typically poultry or fish, to make it boneless. This technique
is employed to facilitate easier and more convenient consumption
of the meat, enhance presentation, and allow for various cooking
methods without the hindrance of bones. De-boning requires skill
and precision to separate the meat from the bones while
minimizing waste and preserving the structure and integrity of the
cut. The resulting boneless meat can be used in a variety of
dishes, offering a more streamlined and enjoyable dining
experience.

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 Culinary term Definition

Frenching This involves removing excess fat and meat from an uncovered
end of the bone cut, for example on a rack of lamb or ribs. It's a
process where you slice up the vegetables in little, thin strips.

Larding Larding is the technique of inserting thin strips of fat, such as pork
fat or lard, into lean cuts of meat using a larding needle or skewer.
This helps to keep the meat moist during cooking, especially with
lean cuts that tend to dry out.

Marinating Marinating is the process of soaking meat in a flavorful liquid, or

marinade, before cooking. Marinades often include an acid (like
vinegar or citrus juice) or an enzyme (like mango, papaya, or kiwi
fruit) to enhance flavors and change the texture of the surface.

Mincing Mincing is the process of properly chopping food ingredients into

small, even pieces. A chef's knife, food processor, or, in the case
of meat, a specialized grinding machine are frequently used for
cutting food into smaller pieces than those of diced or sliced food.

Portioning Portioning in culinary terms refers to dividing food into individual

servings. It ensures consistency in size and presentation, crucial
for both commercial kitchens and home cooking. Portioning
maintains control over costs, helps in calorie management, and
ensures that each diner receives an equal share. Whether slicing
a cake, dividing a stew, or plating a meal, portioning plays a
fundamental role in culinary precision and customer satisfaction.

Rolling Rolling in culinary contexts involves shaping dough, meat, or other

food items into cylindrical or spherical forms by applying pressure
and motion. It's a technique used in various dishes like rolling out
pastry dough for pies, forming meatballs, or creating sushi rolls.
Rolling ensures even distribution of ingredients and consistent
shapes for cooking or presentation. Additionally, it can aid in
sealing fillings, creating layers, or achieving specific textures.
From sweet to savory dishes, mastering the art of rolling is
essential for culinary professionals and home cooks alike.

Skewering Skewering in culinary practice involves piercing food items,

typically meat, seafood, vegetables, or fruits, onto a long, narrow
stick called a skewer. This method is popular for grilling,

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 Culinary term Definition

barbecuing, or roasting, imparting distinct flavors and facilitating

even cooking. Skewering can also enhance presentation, allowing
for creative arrangements and convenient serving. It's a versatile
technique used worldwide, from kebabs in the Middle East to
yakitori in Japan. Skewering not only adds flavor but also offers a
practical way to cook and enjoy a wide variety of ingredients.

Tenderising Tenderizing in culinary practice involves breaking down the

connective tissues in meat to make it softer and easier to chew.
This can be achieved through various methods such as pounding
with a meat mallet, marinating in acidic liquids like vinegar or
citrus juice, or using commercial tenderizing agents like papaya
enzymes or baking soda. Tenderizing improves the texture and
palatability of tougher cuts of meat, making them more enjoyable
to eat. It's a common technique used in preparing dishes like
steak, poultry, and pork, ensuring that the meat is tender and
flavorful.

Tying Tying in culinary practice involves securing ingredients with twine

or kitchen string to maintain shape during cooking. This technique
is commonly used for meats like roasts or poultry to ensure even
cooking and presentation. By tying, chefs can prevent meat from
falling apart, maintain stuffing inside, or create uniform shapes for
aesthetic appeal. Tying can also help in controlling the cooking
process, ensuring that the food retains its desired form and cooks
evenly throughout. It's a simple yet effective method that
contributes to the quality and consistency of various dishes.

10. Describe three cookery methods commonly used when preparing meat dishes. Include a
description of how each method is used.

1. Stir cooking and pan frying: Any time of year, pan and stir frying is a simple and effective
way to serve beef. Pan frying is a quick cooking methodology that utilizes a little amount of
heated fat, such as oil or butter, as well as intense temperatures and quicker cook times. Stir
frying is a variant in which smaller chunks of meat are cooked over very high heat while being
constantly stirred. Stir-frying at home (rather than in a restaurant) should be performed in a
skillet rather than a wok. It's a great touch to marinate the meat first.
2. Roasting: Roasting is typically used for bigger portions of meat that are cooked exposed in
the oven. The liquid in the meat decreases as the tendons and ligaments and fat soften,
tenderising it. Temperatures and durations in the roasting oven might differ considerably
depending on the cut. Almost usually, meat is browned first.
3. Searing in a skillet: Pan searing, like pan frying, is a stovetop procedure that employs a
skillet at medium temperature with some oil. For thicker steaks (over 1 inch), reverse pan
searing starts in the microwave and ends on the skillet. Pansearing ensures uniform cooking

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 and enables you to reuse the juices for a lovely pan sauce.

11. Locate at least two stock date codes and two rotation labels on meat in your training kitchen’s
stores or workplace and take a photo. Interpret the information on each and explain it. Submit
the photographs with your explanatory notes to your assessor. Ensure that your notes include:

 when the item was delivered

 when the item was packed/prepared

 when the item is due for disposal

 how many days the item has left before it reaches its expiry date

 what the stock rotation details are for the item.

 What the storage temperature requirements are for the item.

Stock Date Codes

Stock date codes are usually found on the packaging of food items. They provide
information about the production and expiration of the product. Here's how to
interpret them:
- Packed/Prepared Date: This is the date when the item was packed or prepared. It's
often labeled as "Packed on" or "Prepared on".
- Expiration Date: This is the date after which the item should not be consumed. It's
often labeled as "Use by" or "Best before".
To calculate how many days are left before the item reaches its expiry date, simply
subtract the current date from the expiration date.

Rotation Labels
Rotation labels are used in food storage to ensure that older stock is used before
newer stock. This is often referred to as the FIFO method (First In, First Out). Here's
how to interpret them:

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 - Delivery Date: This is the date when the item was delivered to the store.
- Rotation Details: These details might include instructions like "Use first" or "Use
last", indicating the order in which the item should be used compared to other stock.

Storage Temperature Requirements

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Keep
these factors in mind when storing fresh meats, poultry, and produce: All carcass
meats should be unwrapped and hung so that air can circulate around them.

12. Briefly describe why there is a meat classification system in Australia.

Australia has a meat classification system to ensure consistency, quality, and fairness in the
meat industry. It helps both producers and consumers by standardizing grading criteria based
on factors like marbling, meat color, and muscle texture. This system provides transparency
and allows consumers to make informed purchasing decisions while helping producers receive
fair prices for their products based on quality. Additionally, it supports export efforts by
maintaining international standards, enhancing Australia's reputation as a reliable supplier of
high-quality meat products.

13. Using the Handbook of Australian Meat Reference what is the code for a lamb rack?

The code for a lamb rack listed in the Handbook of Australian Meat Reference is
LAMB.RACK1 .The H.A.M. code for a lamb rack is 4931. The rack is prepared from the
carcase side by the removal of the Forequarter at the specified rib and the Leg at the junction
of the 6th lumbar vertebrae and the Shortloin at the specified rib. The Breast is removed at a
specified distance from the eye of meat.

14. Describe the differences between primary, secondary and portioned cuts of meat.

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 - Primary Cuts: Primary cuts are the large sections of meat obtained by dividing the animal's
carcass into major portions. These cuts are the first step in the butchering process and
typically consist of larger muscle groups. They are less processed and retain more of the
natural connective tissues, bones, and fat. Primary cuts are generally used for slow-cooking
methods such as roasting, braising, or grilling.
- Secondary Cuts: Secondary cuts are obtained by further dividing the primary cuts into
smaller, more manageable portions. These cuts are often trimmed and may have specific
names based on regional or culinary preferences. Secondary cuts are commonly used for a
wider range of cooking methods, including sautéing, stir-frying, and stewing. They are
generally more tender than primary cuts but may still contain some connective tissue and fat.
- Portioned Cuts: Portioned cuts are smaller, ready-to-cook pieces of meat that are obtained
by slicing secondary cuts into specific serving sizes. These cuts are convenient for individual
portions and often require shorter cooking times compared to larger cuts.

15. List two things that you could use meat by-products and off cuts for to reduce wastage and
maximise profitability.

1. Pet Food Production: One way to utilize meat by-products and off-cuts is by processing
them into pet food. Many pet owners are willing to purchase affordable and nutritious pet food
made from quality meat sources. Instead of discarding these by-products, they can be
processed and transformed into pet food products, providing an additional revenue stream for
meat producers. This approach not only reduces waste but also caters to the growing demand
for pet food in the market.
2. Meat Processing for Soups, Broths, and Stocks: Another effective way to utilize meat by-
products and off-cuts is by processing them into soups, broths, and stocks. These products
are widely used in various cuisines and food industries, and they often require flavorful and
gelatinous meat components. By utilizing by-products and off-cuts in the production of soups,
broths, and stocks, meat processors can add value to these otherwise less desirable parts of
the animal. This can lead to increased profitability as these products are in demand for both
commercial and household use.

16. List and describe four primary cuts.

Meat cut Description and uses

Tenderloin Description: The tenderloin is a lean and tender cut of beef,

located along the backbone of the cow. It is known for its fine-
grained texture and low fat content, making it one of the most
tender cuts of meat.
Uses: Tenderloin is highly prized for its tenderness and is often
considered a luxurious cut. It is commonly used to make filet
mignon steaks, which are usually grilled or pan-seared to
medium-rare or medium doneness. The tenderloin can also be
roasted whole and served as a luxurious roast centerpiece for

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 special occasions.

Rib Description: The rib primal is located between the chuck and the
loin. It includes ribs 6 to 12 and is marbled with fat, which
imparts a rich and flavorful taste to the meat.
Uses: Rib roast, also known as prime rib, is a popular choice for
special gatherings and holidays. It is roasted slowly in the oven
to achieve a tender and succulent texture. Sliced rib roast is
often served as a classic and impressive main course

Chuck Description: The chuck primal is located in the shoulder area of

the cow. It contains a mix of tough and tender meat with well-
marbled fat, making it ideal for slow cooking methods.
Uses: Chuck roast is commonly used for pot roasts and stews.
Slow-cooking or braising helps to tenderize the meat and allows
it to develop deep, rich flavors. Chuck steak is a versatile cut
that can be grilled, pan-seared, or used in stir-fries.

Sirloin Description: The sirloin primal is located behind the loin and
extends towards the hip. It contains various cuts, each with
different levels of tenderness and flavor.
Uses: Top sirloin is a flavorful and relatively lean cut that is
suitable for grilling, broiling, or pan-searing. It can be served as
a steak or sliced for use in sandwiches and salads. Bottom
sirloin cuts, like tri-tip and London broil, are often marinated and
grilled or roasted.

17. List and describe four secondary or portioned cuts.

Meat cut Description and uses

Flat iron steak Description: The flat iron steak, cut from the shoulder of the
cow, is prized for its rich flavor and tenderness. It features
moderate marbling and a fine texture, making it juicy when
cooked to medium-rare or medium. Best prepared quickly over
high heat, this steak offers a balance of beefy flavor and
succulence, often becoming a favorite choice for steak
enthusiasts seeking quality on a budget.
Use: It's a relatively inexpensive cut with good marbling, making
it juicy and delicious. It's best cooked quickly over high heat to
medium-rare or medium doneness.

Tenderloin medallions Descripton: Tenderloin medallions are succulent cuts of beef

sourced from the tenderloin muscle, known for its exceptional
tenderness and mild flavor. These small, round portions are
typically sliced from the thicker end of the tenderloin, ensuring a

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 Meat cut
Pork tenderloin medallions
Salmon fillet portions
18. Briefly describe the fat content differences in meat products.
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Description and uses
tender texture and rich taste. They are often prized for their
versatility and are commonly prepared by grilling, pan-searing,
or roasting to perfection, making them a popular choice for
upscale dining or gourmet home cooking.
Use: They are exceptionally tender and lean, with a mild flavor.
Medallions are often pan-seared, grilled, or broiled to preserve
their tenderness.
Descripton: Pork tenderloin medallions are slices cut from the
tenderloin, a lean and tender cut of pork. These small, round
portions are prized for their tenderness and versatility in
cooking. With a mild flavor profile, they're perfect for grilling,
pan-searing, or roasting, offering a delicious option for a variety
of dishes from casual meals to elegant dining experiences.
Use: They are lean and tender, with a slightly sweet flavor. Pork
tenderloin medallions can be grilled, pan-seared, or roasted,
often served with a variety of sauces or seasonings.
Descripton: Salmon fillet portions are individual cuts of salmon,
typically sourced from the fillet of the fish. These portions offer a
convenient and versatile option for cooking, featuring tender,
flaky flesh and a rich, flavorful taste. They can be prepared in
various ways, including grilling, baking, or pan-searing, making
them a popular choice for seafood lovers seeking a healthy and
delicious meal option.
Use: Salmon fillet portions are versatile and can be prepared by
grilling, baking, broiling, or pan-searing. They are rich in flavor
and healthy omega-3 fatty acids, making them a popular choice
for seafood lovers.
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 Meat products vary in fat content depending on factors like the cut of meat, animal breed, and
feeding regimen. Generally:
1. Lean Cuts: Lean meats like chicken breast, turkey, and certain cuts of beef (e.g., sirloin,
tenderloin) have lower fat content, making them healthier options.
2. Fattier Cuts: Cuts such as ribeye steak, pork belly, and lamb chops have higher fat content,
adding flavor and tenderness but also increasing calorie and saturated fat intake.
3. Processed Meats: Processed meats like sausages, bacon, and deli meats often contain
added fats, including saturated and trans fats, as well as preservatives, increasing overall fat
content.
Understanding these differences helps individuals make informed dietary choices based on
their health goals and preferences.

19. Complete the table with the different cooking preferences.

Meat preference Description Temperature

Blue The meat is cooked very Blue meat is typically served

briefly on high heat so that
the outside is seared while
the inside remains almost
completely raw.
at a very rare temperature,
reaching an internal
temperature of around 100-
110°F (37-43°C). At this
temperature, the meat is
lightly seared on the outside
while remaining cool and
nearly raw on the inside. It's a
preference for those who
enjoy the most minimal
cooking possible, allowing the
natural flavors and textures of
the meat to shine through.
Blue meat is often associated
with beef, particularly high-
quality cuts like filet mignon
or sirloin.

Rare The meat is cooked quickly Rare meat is cooked to an

on high heat so that the
outside is seared while the
inside remains mostly pink
and red.
internal temperature of
approximately 120-125°F (49-
52°C). At this temperature,
the meat retains a red hue in
the center and is warm
throughout with a slightly firm

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 Meat preference Description
Medium rare The meat is cooked on
moderately high heat so that
the outside is browned and
the inside is pink and red.
Medium The meat is cooked on
medium heat so that the
outside is browned and the
inside is pink.
Medium Well The meat is cooked on
medium-low heat so that the
outside is browned and the
inside is light pink.
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Temperature
texture. It's popular among
steak enthusiasts as it
preserves the meat's natural
juices and tenderness while
providing a lightly cooked
exterior.
Medium rare meat is cooked
to an internal temperature of
about 130-135°F (54-57°C).
At this temperature, the meat
has a warm red center and is
tender and juicy with a slightly
firmer texture compared to
rare meat. It's a popular
choice for steak lovers as it
balances the tenderness of
rare meat with a bit more
warmth and doneness, while
still preserving the meat's
natural flavors and juiciness.
Medium meat is cooked to an
internal temperature of
approximately 140-145°F (60-
63°C). At this temperature,
the meat has a warm pink
center with a hint of juiciness
and tenderness. It's a
versatile option, offering a
balance between the
tenderness of rarer meats
and the more cooked texture
of well-done cuts. Medium
meat is popular for those who
prefer a slightly more cooked
interior while still retaining
some moisture and flavor.
Medium well meat is cooked
to an internal temperature of
around 150-155°F (66-68°C).
At this temperature, the meat
has a slightly pink center with
a mostly gray-brown exterior.
It's firmer and less juicy
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 Meat preference Description Temperature

compared to medium or
medium-rare, offering a more
thoroughly cooked texture
while still retaining some
moisture and flavor. Medium-
well is preferred by those who
enjoy a hint of pinkness but
prefer their meat cooked
through with a slightly firmer
texture.

Well done The meat is cooked on low Well-done meat is cooked to

heat so that the outside and an internal temperature of
inside are both browned and approximately 160-165°F (71-
there is no pinkness 74°C). At this temperature,
remaining. the meat is fully cooked with
little to no pinkness
remaining. It's firm, dry, and
lacks the juiciness of rarer or
less cooked cuts. Well-done
meat is preferred by
individuals who prefer their
meat thoroughly cooked
through, with a consistent
gray-brown color throughout.

20. List two things that need to be considered when plating to ensure consumer satisfaction and
ease of service.

1. Presentation: The visual appeal of the plated dish greatly influences consumer satisfaction.
Arrange the meat attractively on the plate, considering color contrast and garnishes. A visually
appealing presentation enhances the dining experience and entices the consumer.
Additionally, ensuring that the plate is clean and free of drips or smudges adds to the overall
presentation.
2. Portioning: Proper portion sizes are essential for consumer satisfaction and controlling
costs. Consistently portioning the meat ensures that each serving is uniform, satisfying, and
meets consumer expectations. Overly large portions can overwhelm diners, while undersized
portions may leave them feeling unsatisfied. Moreover, portioning meat appropriately aids in
efficient service, allowing servers to deliver meals promptly and maintain consistency across
orders.

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21. Complete the following table for two classical and two contemporary meat dishes.
Classical meat dish
1 Osso Buco (Veal)
2 Coq au Vin (Chicken)
Contemporary meat dish
1 Korean BBQ Ribs
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Taste and texture
The slow braising of the veal
shanks allows the meat to
become tender and succulent,
while the combination of
vegetables, wine, and herbs
infuses the dish with a deep,
savory taste.
Coq au Vin is renowned for its
rich and robust flavor. The red
wine used in the dish infuses the
chicken with a deep, complex
taste, while the bacon and
vegetables contribute savory and
earthy notes.
Taste and texture
Korean BBQ Ribs are known for
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Nutritional value
Osso Buco made with veal
shanks is a good source of
several essential nutrients,
including protein, vitamins, and
minerals.
Coq au Vin, like many classic
French dishes, emphasizes rich
flavors and indulgence rather than
strict nutritional value. Chicken is
a good source of protein and
essential nutrients such as
vitamins B6 and B12, as well as
minerals like phosphorus.
Nutritional value
Korean BBQ Ribs are primarily
Historical and cultural origin
Osso Buco has its roots in
northern Italian cuisine,
specifically from Milan. The dish's
name "Osso Buco" translates to
"bone with a hole," referring to the
marrow-filled bone in the center of
the veal shank. It is believed to
have originated in the 19th
century, gaining popularity in
Milan and surrounding regions.
Coq au Vin's history can be
traced back to rural regions of
France, where it was initially a
peasant dish. The name "Coq au
Vin" translates to "rooster in
wine," which reflects its traditional
preparation using older, tougher
roosters or chickens that required
slow cooking to become tender
and flavorful.
Historical and cultural origin
Korean BBQ Ribs have a long
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2 Bourbon Glazed Pork
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their bold and savory taste with a
perfect balance of sweet and
umami flavors. The marinade,
which typically includes
ingredients like soy sauce, garlic,
ginger, sesame oil, and sugar,
infuses the ribs with a rich and
deeply satisfying taste.
Bourbon glazed pork offers a
delightful combination of flavors
and textures. The pork itself is
often tender and juicy, with a
slightly caramelized exterior from
the glaze. The bourbon adds a
rich and complex depth, with hints
of sweetness and warmth,
complemented by savory
undertones from spices like garlic,
onion, and perhaps a touch of
smokiness.
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
made from beef short ribs, which
are rich in protein,vitamins, and
minerals. Beef is a good source of
essential nutrients like iron, zinc,
and vitamin B12. However, the
ribs are typically marinated in a
sauce that contains sugar, which
can increase the dish's calorie
and carbohydrate content.
Bourbon glazed pork offers a
balanced nutritional profile. It's a
good source of high-quality
protein, vital for muscle repair and
growth, aiding in satiety and
metabolic function. However, the
bourbon glaze, while adding
flavor, can also introduce
additional sugars and calories.
Depending on the recipe, the
glaze may contain sugars from
the bourbon and other
sweeteners, contributing to overall
calorie content.
Pork itself provides essential
vitamins and minerals like B-
vitamins (particularly thiamine,
niacin, and B12), zinc, and
historical and cultural significance
in Korean cuisine. Grilling meat,
particularly beef, has been a
traditional cooking method in
Korea for centuries. Historically,
the grilling of meat was common
during special occasions and
festive gatherings, and it remains
a popular choice for celebratory
meals today.
The historical and cultural origin
of Bourbon Glazed Pork can be
traced back to the southern
United States, particularly regions
known for their bourbon
production, such as Kentucky.
Bourbon, a type of American
whiskey made primarily from corn,
has been a prominent spirit in the
South for centuries.
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 phosphorus. These nutrients play
roles in energy metabolism,
immune function, and bone
health.

THE END

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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M