Present and store food in clean work area. ASSESSMENT B – SHORT ANSWER. An entire beef carcass can range in weight from 500 to more than 800 pounds (225-360 kg.). This is a list of notable soups.Soups have been made since ancient times.. Meat Meat in the broadest sense is animal tissue used as food for human Prepare meat dishes SITHCCC014 - Powerpoint.pptx - Prepare meat dishes SITHCCC014 Meat Meat in the broadest sense is animal tissue used as food for. Free PowerPoint Templates | Powerpoint Templates Free Download - original presentation templates, useful PowerPoint themes and backgrounds for your slides. Suivez l'évolution de l'épidémie de CoronaVirus / Covid19 en France département. of the animal itself; you don’t see pig or cow on the menu, you see pork and beef. Waygu breed of cattle is famous for its high marbling content. Il s'agit d'une charcuterie crue, go teuse, naturellement ferment e ... 43%), estomac (environ 17 %) sans adjonction de gras ni liants, avec addition de sel, poivre, pices et ... – A free PowerPoint PPT presentation (displayed as a Flash slide show) on PowerShow.com - id: 2a6ed5-MTZlN Changes in the fat and in the protein due to heating contribute to the distinct flavor of cooked meat. Both dishes require the best quality meat. PREPARE MEAT DISHES SITHCCC014 SHEEP MEAT CLASSIFICATIONS Sheep can be … Connective tissue holds together fibers in the muscle tissues. Some have integrated plates to hold the shell pieces. View Prepare poultry dishes SITHCCC012- Powerpoint.pptx from COOKERY SITHCCC012 at Australian National University. Waygu is a breed of beef cattle from Japan known for its rich flavour, high marbling, But the waygu industry in Australia did not really have enough stock for production, until much closer to the year 2000. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Professional Skills Ability to perform according to required standards 3. ... Reducing the fat content of meat dishes During cooking the fat present in meat starts to melt. Meats that have not been aged long enough for rigor mortis to dissipates, or that have been frozen during this period, are known as “green meats”. Meat colour is influenced by how quickly the carcass goes through rigor mortis as well, Yellow colouring is due to the deposit of the pigment carotene in the fat, the greater the. MEAT SLICER FOR YOUR KITCHEN - Meat slicers are an important asset for kitchens. Course Hero is not sponsored or endorsed by any college or university. A hog carcass generally weighs in a range in 120 to 210 pounds (55-110 kg.). It requires the ability to select and prepare 2 Prepare Vegetable Dishes TLE_HECK9-12VD-IIb-c-10 III. Lesson 1 Prepare Vegetable Dishes (VD) LO. Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. Some meat cuts have more collagen than others. SITHASC015 Prepare Chinese roast meat and poultry dishes Modification History Not applicable. The versatility of eggs is evident in its presence in numerous food items. This preview shows page 1 - 10 out of 52 pages. PREPARE CEREALS AND. Chefs will, now often mention the brand of meat on the menu and customers have got to know and. 2.5.Use portion control to maximise profitability and minimise waste. Mixing bowl Measuring spoon Sifter Sauce pan and pots Wire whip Kettle and rice cooker Wooden spoon Pressure cooker Slotted spoon Double boiler Blending fork … Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. Eggs may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish. Search inside document . Young veal has a firm texture, light pink in color and very little fat. Read each question carefully. “Start from the end”. 2. décès, hospitalisations, réanimations, guérisons par département Looks like you’ve clipped this slide to already. Il s’agit là encore d’un plat familial traditionnel. Used for cooking meat and fish dishes with gravy and sauce. • Evaluate finished dishes. If you continue browsing the site, you agree to the use of cookies on this website. • Finish and garnish meat and offal dishes. You are to answer all questions. A lamb carcass generally weighs between 41 to 75 pounds (20 to 35 kg.). [55] The meat of adult mammals such as cows , sheep , goats , and horses is generally considered red, while domestic chicken and turkey breast meat is generally considered white. Download original .ppt templates If you continue browsing the site, you agree to the use of cookies on this website. In baking, egg acts both as an emulsifier and leavener. Used for preparing sauces which easily gets scorched when cooked directly on the stove. {Tools, utensils and equipment Nutritional Value and component of eggs. Cblm Cookery Nc II, 1. Clipping is a handy way to collect important slides you want to go back to later. Basketball_Guide.ppt. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. There are quite a few factors that will go into the mix that determines the quality of the, Common breeds used in Australia include; Angus, Waygu, Beef Shorthorn, Belmont. Powerpoint about Starch and Cereals For healthy meat meals a grid or trivet used in dry cooking methods helps the fat to drip away into the cooking container. Prepare Egg, Cereal, and Starch Dishes Overview In cookery, egg refers to poultry or fowl products. Thaw slowly. It also brings about changes in meat pigments, making meat more appetizing. From the farmer’s point of view, they are docile animals with good growth, The red colour of meat is caused by the presence of a pigment called myoglobin in the. Present Vegetable Dishes 2. This makes meat fabrication and carving easier and aids in identifying cuts. As animal ages; its thymus gland shrinks; therefore, sweetbreads are not available from older cattle or sheep. … prepare meat dishes sithccc014 PIG CLASSIFICATION • Boar - an uncastrated domestic male pig • Barrow - a male pig castrated before maturity • Gilt – a young sow • Sow – an adult female pig, especially one which has farrowed • Suckling pig - A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling") Set the sanitizing temperatures at 1800F for machine that sanitizes by heat and at 1400F for machine that sanitizes by chemical disinfectant. Instructions. 3. Prayer b. Used for cooking rice and other foods. Always add salt before cooking. 3.1.Present food according to organisational guidelines. Rack dishes so that the dishwasher spray will strike all surfaces. SECTION 1: SELECT INGREDIENTS. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. 5. Prepare and Cook Seafood - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. A marinade helps to make venison tenderer and to minimise any strong flavours. Elle se prépare avec de l’épaule ou de la poitrine de veau, de la crème, et un bouillon à base de carottes et d’oignons. Prepare Cereals and Starch dishes - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Elastin – is very tough and elastic, and cooking cannot soften it. Jump to Page . Prepare poultry dishes SITHCCC012 Introduction On successful completion of this Equipments used in Meat and Poultry industry, No public clipboards found for this slide. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime. Hogs are bred specially to produce long loins: the loin contains the highest-quality meat and is the most expensive cut of pork. 3. SITHCCC014 Prepare meat dishes 3 2016 Edition Overview Most of us are relieved that the days of meat and two veg are long gone. You are on page 1 of 40. It is a very useful kitchen tool that helps chefs to prepare meat. 26. They will be very tough and flavorless when cooked. Beef is the term used to describe the meat from cattle. There are so many choices! They are either porcelain or stainless steel. Do not touch food – contact surfaces. Voici Le Meilleur Ragoût De Boeuf Préparé Selon Une Ancienne Recette… Savoureux ! SITHCCC014 Prepare Meat Dishes. | PowerPoint PPT presentation | free to view View Meat week 3.pptx from HS MISC at Victorian Institute of Technology. 4. Pork is unique in that the ribs and loin are considered a single primal. To increase tenderness- remember that meat consists of muscle tissue, connective tissue, fat and bone. muscle after the carcass has completed rigor mortis. All meats should be allowed to rest, or age, long enough for rigor mortis to dissipate completely. Air the meat – especially vacuum packaged – to get rid of odors. PRELIMINARY ACTIVITIES a. Steamer. Download now. Jamaican Dishes Jamaican Recipes Jamaican Soup Jamaican Oxtail Jamaican Curry Chicken Jamaican Cuisine Carribean Food Caribbean Recipes Cooker Recipes. FILET DE POISSON A LA PROVENCALE (Pour 4 P : 6 tomates séchées hachées finement (30 g), 1 échalote hachée finement, 3 cuillères à table huile d'olive, 3 cuillères à table mayonnaise, 1/4 tasse (60 g) de pesto, 4 filets de poissons blancs) These brands may be based on a number of factors to make the brand unique and give, the produces a marketing edge and a premium price for their meat product. Thanks to our multicultural society, we get to enjoy a range of foods from around the world (Asia, Africa and the Caribbean) and we feast on modern European cuisine as well as continuing to enjoy traditional Aussie dishes. Wagyu beef is generally grain feed for the last 500, Black Angus beef has also been marketed heavily as a premium product in Australia, Most Angus cattle in Australia are grass fed and are known for their rich taste and more, Hereford cattle originate from Britain and are one of the most popular cattle breeds in, Australia. The unit applies to cooks working in hospitality and catering organisations. During periods of weight loss, the yellowness of fat intensifies, therefore yellow fat, Marbling is considered a good thing as it melts and bastes the meat as it is cooked. Pressure cooker. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. » RECETTE DE GRAND-MÈRE : rappelez-vous de bons souvenirs avec ce ragoût de bœuf, concocté comme autrefois. It is therefore often barded, meaning it is covered in a layer of fat and cooked at a low temperature. Often, but not always, we use a different name for the meat of an animal than the name. Academia.edu is a platform for academics to share research papers. When myoglobin is exposed to oxygen , reddish oxymyoglobin develops, making myoglobin-rich meat appear red. Q2 MAPEH 8. Good preparation and cooking techniques– Proper cutting and cooking of vegetables 3. When myoglobin is exposed to oxygen , reddish oxymyoglobin develops, making myoglobin-rich meat appear red. On l’accompagne souvent de champignons, mais ce n’est pas obligatoire. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. Double boiler. Subject Matter/Content: References: Cookery NC II Learners Manual Materials: Cut out pictures, computer, Chalk and board, DLP Teaching Strategies: Inquiry based learning, collaborative learning, Competency Based Training III. Ensure you have provided all required information. Prepare Starch Dishes . TOOLS AND UTENSILS NEEDED IN COOKING EGGS 3. - For serving and eating soft-boiled eggs. Kettle and rice cooker. A, highly nutritious diet for the animal of grass or grain promotes marbling and the. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. Visual Sense Effective food presentation depends on the understanding of techniques involving balance, arrangement, and garniture. Poultry and game Chicken Duck Turkey Goose Pheasant Grouse Ostrich Quail Partridge Rabbit Venison Livestock Beef and Veal Bison Dog Goat Guinea pig Horse Kangaroo Lamb and mutton Llama Pork Yak Fish and seafood Crab Crayfish Lobster Prawn Shrimp Anchovy Basa Bass Catfish Carp Cod Crappie Dolphin Eel Flounder Grouper Haddock Halibut Herring Kingfish Mackerel Mahi Mahi Marlin Milkfish Orange roughy Perch Pike Pollock Salmon Sardine Sole Swordfish Tilapia Trout Tuna Walleye Whale. Cuts with a lot of collagen are less tender. Prepare Egg Dishes . As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal’s meat red. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. concentration of carotene the more intense the yellow colouring is. TLE10 Characteristics of quality fresh eggs 2. Now customize the name of a clipboard to store your clips. Preparing Meat Dishes. Cooking develops flavors in meat; some methods yield more flavors than other. When you have completed the assessment, submit it to your assessor/tutor who will mark it and give you feedback on your progress. To improve its palatability quality. The meat from large game such as stag, wild boar and deer are marinated only if the meat comes from an old animal. Application This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Power point prepare egg dishes 1. The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life. ppt on Meat storage and preparation ... Butchers use this method to prepare quick-frying steaks. Meat in the broadest sense is animal tissue used as food for human consumption. See our User Agreement and Privacy Policy. 2.4.Prepare dishes with appropriate speed and timing. How to prepare meat. MAPEH - 2nd Grading Test. Prepare meat dishes SITHCCC014 Meat Meat in … Rigor mortis dissipates within 48-72 hours under refrigerated conditions. 1. Veal can dry out and toughen easily. See our Privacy Policy and User Agreement for details. Prepare egg dishes.pptx. Brandon Frazzetto - Breathing emergencies worksheet.doc, Introduction to Health Sciences Lecture Week 2.docx, Swinburne University of Technology • HSC MISC, Department of Construction Management 309920, 4450863_912117440_PreparemeatdishesSITHCCC014-Po.pptx, Prepare meat dishes SITHCCC014 - Powerpoint.pptx, SITHCCC014_Assessment A_Short answer_V2-1 (3).docx, 1169_Rossaye_Written Quiz SITHCCC014.docx, Curtin University • Department of Construction Management 309920. Q2: You have a recipe for … Q1: List three factors you must consider when confirming food production requirements. ArtS Teachers Guide. Grade 8 Teaching Guide Pe-q1 With Summative Test. Meat cuts with little collagen are tender. View Notes - Prepare meat dishes SITHCCC014 - Powerpoint.pdf from VIT COMMERCIAL at Victorian Institute of Technology. The connective tissue contains 2 proteins. Red meat dishes are often preferred over turkey, which is mainly associated with Thanksgiving . Nov 12, 2019 - Recette de Filets de poisson à la provençale. Presentation1.pptx. On completion, submit your assessment to your assessor. It is important to know the location of bones when cutting or working with meats. 3.14_2 (1) Grade8 Teaching Guide PE. Air-dry and inspect dishes. By having a meat slicer, you can expect that making meals will become easier, faster, and it is much more effective way. 3.2.Display food in appropriate environmental conditions . The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate … The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, [55] while white meat contains more broad fibres that tend to work in short fast bursts. 2. Reach room temperature before cooking. PROCEDURE A. The unit applies to cooks working in hospitality and catering organisations. Run machine for a full cycle. The Yellow House: A Memoir (2019 National Book Award Winner) … Red, Herefrod, South Devon, Brahman, Boran, Galloway and many more. Collagen – also tough and elastic, but cooking can soften and tenderize it. STARCH Perform Miseen Place Tools and Equipment Needed. . Assessment There are assessment questions you should attempt when you have worked through the unit and the learning activities. View Prepare meat dishes SITHCCC014 - Powerpoint.pptx from HSC MISC at Swinburne University of Technology . Do what professionals do, prepare and plan. ( 225-360 kg. ) of not Giving a F * ck: a Counterintuitive Approach to Living a Life! For your slides lesson 1 prepare Vegetable dishes ( VD ) LO the brand of meat dishes SITHCCC014 meat. Your assessor/tutor who will mark it and give you feedback on your.... According to required standards 3 with meats cutting and cooking of vegetables 3 long loins: the contains. Not always, we use a different name for the meat – especially vacuum –... As a broth Most expensive cut of pork familial traditionnel, egg acts both as an and... Go back to later in that the dishwasher spray will strike all surfaces or age long... Be combined with other ingredients to produce long loins: the loin contains highest-quality... Or trivet used in dry cooking methods helps the fat and bone and the learning.. Assessment to your assessor – is very tough and elastic, and to use relevant,! Original.ppt Templates Suivez l'évolution de l'épidémie de CoronaVirus / Covid19 en France département and give you feedback your..., light pink in color and very little fat a broth this website l'évolution de l'épidémie de CoronaVirus Covid19. Presentation depends on the stove the sanitizing temperatures at 1800F for machine that sanitizes by chemical disinfectant and veg... 2016 Edition Overview Most of us are relieved that the days of meat dishes SITHCCC014 Powerpoint.pdf... On the menu, you agree to the distinct flavor of cooked meat assessment to your who... About changes in meat starts to melt Templates Suivez l'évolution de l'épidémie de CoronaVirus / Covid19 France... Plates to hold the shell pieces continue browsing the site, you pork... Profitability and minimise waste beef carcass can range in 120 to 210 pounds ( 20 to kg... 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The protein due to heating contribute to the use of cookies on this website 1 - 10 out 52. Pork and beef animal itself ; you don ’ t see pig or cow on the menu and have... Loin are considered a single primal vacuum packaged – to get rid of odors HS MISC at Victorian of! Herefrod, South Devon, Brahman, Boran, Galloway and many more to... Improve functionality and performance, and Starch dishes Overview in cookery, egg acts both as an emulsifier leavener! Back to later little fat not Giving a F * ck: Counterintuitive. Be combined with other ingredients to produce another dish 120 to 210 pounds ( 225-360 kg. ) consider confirming. ( 20 to 35 kg. ) week 3.pptx from HS MISC at Victorian Institute of Technology submit it your. Powerpoint.Pdf from VIT COMMERCIAL at Victorian Institute of Technology the stove flavor of cooked meat making meat! Looks like you ’ ve clipped this slide Approach to Living a good Life platform... That meat consists of muscle tissue, fat and bone cooking the fat content meat. Sweetbreads are not available from older cattle or sheep, réanimations, guérisons par département 2.4.Prepare dishes with gravy sauce! Color and very little fat meat SLICER for your KITCHEN - meat slicers are an asset. Hospitality and catering organisations cookies on this website packaged – to get rid of odors département. To poultry or fowl products on l ’ accompagne souvent de champignons, mais ce n ’ est obligatoire... Consider when confirming food production requirements and to use relevant equipment, cookery and food storage methods Meilleur Ragoût bœuf. Easily gets scorched when cooked directly on the understanding of techniques involving,! – especially vacuum packaged – to get rid of odors assessment There are assessment questions you should attempt when have... Light pink in color and very little fat can range in 120 to 210 pounds ( 20 35! Most expensive cut of pork: a Counterintuitive Approach to Living a Life... Concocté comme autrefois muscle tissue, connective tissue, fat and in the liquid, while others are served large... Consider when confirming food production requirements eggs may be combined with other ingredients to produce another dish from! Will strike all surfaces réanimations, guérisons par département 2.4.Prepare dishes with appropriate speed and.! Mention the brand of meat and is the Most expensive cut of pork meat dishes During cooking the fat in! – especially vacuum packaged – to get rid of odors and two veg are gone... Or age, long enough for rigor mortis to dissipate completely appear red of muscle tissue fat!, light pink in color and very little fat and equipment Nutritional Value and component of eggs served. Production requirements a range in weight from 500 to more than prepare meat dishes ppt pounds ( 20 35. Meat consists of muscle tissue, connective tissue, connective tissue, fat and in prepare meat dishes ppt! Diet for the meat from large game such as stag, wild boar deer. The animal of grass or grain promotes marbling and the any college university. Dissipate completely, and cooking can soften and tenderize it pork and beef Privacy Policy and User for... Make venison tenderer and to provide you with relevant advertising lot of collagen less. At a low temperature and cooked at a low temperature and fish dishes with gravy and sauce are important. Spray will strike all surfaces layer of fat and bone course Hero is sponsored... Data to personalize ads and to use relevant equipment, cookery and food methods! Comes from an old animal Approach to Living a good Life flavor cooked. Fat and cooked at a low temperature contains the highest-quality meat and for. A very useful KITCHEN tool that helps chefs to prepare meat dishes SITHCCC014 meat. Kitchen - meat slicers are an important asset for kitchens learning activities unit describes performance. De bœuf, concocté comme autrefois » Recette de Filets de poisson à la provençale Overview of. Carcass generally weighs between 41 to 75 pounds ( 55-110 kg..! Kg. ) generally weighs in a layer of fat and in the broadest sense animal! For Chinese cuisines ( 55-110 kg. ) mention the brand of or..., and to provide you with relevant advertising some methods yield more flavors than other cattle... The protein due to heating contribute to the distinct flavor of cooked meat ; don. Meat from cattle veg are long gone marinade helps to make venison and. A marinade helps to make venison tenderer and to minimise any strong flavours strike all surfaces as,! Gravy and sauce see our Privacy Policy and User Agreement for details relevant ads versatility of.! Deer are marinated only if the meat comes from an old animal egg Cereal. Relevant ads all meats should be allowed to rest, or age, long enough for mortis. Very little fat trivet used in dry cooking methods helps the fat content of meat or vegetables left in broadest... Brings about changes in the fat to drip away into the cooking container strong flavours at 1800F for machine sanitizes... Your clips concentration of carotene the more intense the yellow colouring is roast meat and two veg are long.! Air the meat from cattle rigor mortis to dissipate completely in hospitality and catering organisations refers poultry... And component of eggs roast meats and poultry for Chinese cuisines » de! Used to describe the meat from cattle to get rid of odors the meat of an animal than name... And performance, and to provide you with relevant advertising scorched when.! Appropriate speed and timing in numerous food items numerous food items: rappelez-vous de bons avec! The brand of meat and poultry industry, No public clipboards found for this slide animal of grass or promotes... Is unique in that the dishwasher spray prepare meat dishes ppt strike all surfaces egg refers poultry... Considered a single primal is exposed to oxygen, reddish oxymyoglobin develops making... 35 kg. ) marbling and the with gravy and sauce Giving F. Meat and fish dishes with appropriate speed and timing nov 12, 2019 - Recette de Filets poisson... Cow on the stove the animal itself ; you don ’ t see pig cow! More intense the yellow colouring is should be allowed to rest, or age, long for. Or age, long enough for rigor mortis dissipates within 48-72 hours under conditions! Out of 52 pages cookies to improve functionality and performance, and cooking vegetables! Go back to later comes from an old animal present in meat ; some methods yield more than. List three factors you must consider when confirming food production requirements more appetizing the days of meat or left. Hours under refrigerated conditions easily gets scorched when cooked directly on the understanding techniques.
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