Veal can dry out and toughen easily. Characteristics of quality fresh eggs 2. Basketball_Guide.ppt. For healthy meat meals a grid or trivet used in dry cooking methods helps the fat to drip away into the cooking container. Double boiler. Prepare Cereals and Starch dishes - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. It is a very useful kitchen tool that helps chefs to prepare meat. Course Hero is not sponsored or endorsed by any college or university. SITHCCC014 Prepare Meat Dishes. 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”. | PowerPoint PPT presentation | free to view The versatility of eggs is evident in its presence in numerous food items. Air-dry and inspect dishes. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. This is a list of notable soups.Soups have been made since ancient times.. The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life. Often, but not always, we use a different name for the meat of an animal than the name. 3.2.Display food in appropriate environmental conditions . See our Privacy Policy and User Agreement for details. Always add salt before cooking. Prepare and Cook Seafood - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Present Vegetable Dishes 2. Powerpoint about Starch and Cereals As animal ages; its thymus gland shrinks; therefore, sweetbreads are not available from older cattle or sheep. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. Equipments used in Meat and Poultry industry, No public clipboards found for this slide. PRELIMINARY ACTIVITIES a. It also brings about changes in meat pigments, making meat more appetizing. View Meat week 3.pptx from HS MISC at Victorian Institute of Technology. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. You can change your ad preferences anytime. Download now. 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 … STARCH Perform Miseen Place Tools and Equipment Needed. Looks like you’ve clipped this slide to already. Q2 MAPEH 8. On completion, submit your assessment to your assessor. Q2: You have a recipe for … 26. View Prepare meat dishes SITHCCC014 - Powerpoint.pptx from HSC MISC at Swinburne University of Technology . Suivez l'évolution de l'épidémie de CoronaVirus / Covid19 en France département. MAPEH - 2nd Grading Test. 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. Meat cuts with little collagen are tender. 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. How to prepare meat. When you have completed the assessment, submit it to your assessor/tutor who will mark it and give you feedback on your progress. Good preparation and cooking techniques– Proper cutting and cooking of vegetables 3. To improve its palatability quality. Meat Meat in the broadest sense is animal tissue used as food for human Waygu breed of cattle is famous for its high marbling content. Prepare Starch Dishes . [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. 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. Prepare Egg, Cereal, and Starch Dishes Overview In cookery, egg refers to poultry or fowl products. 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. 2.5.Use portion control to maximise profitability and minimise waste. 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 Cuts with a lot of collagen are less tender. Rack dishes so that the dishwasher spray will strike all surfaces. Do not touch food – contact surfaces. Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. It is therefore often barded, meaning it is covered in a layer of fat and cooked at a low temperature. You are on page 1 of 40. Presentation1.pptx. muscle after the carcass has completed rigor mortis. See our User Agreement and Privacy Policy. The meat from large game such as stag, wild boar and deer are marinated only if the meat comes from an old animal. If you continue browsing the site, you agree to the use of cookies on this website. Red, Herefrod, South Devon, Brahman, Boran, Galloway and many more. 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. Academia.edu is a platform for academics to share research papers. Air the meat – especially vacuum packaged – to get rid of odors. Prepare poultry dishes SITHCCC012 Introduction On successful completion of this SITHASC015 Prepare Chinese roast meat and poultry dishes Modification History Not applicable. The unit applies to cooks working in hospitality and catering organisations. A hog carcass generally weighs in a range in 120 to 210 pounds (55-110 kg.). 2.4.Prepare dishes with appropriate speed and timing. 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. Cblm Cookery Nc II, 1. View Notes - Prepare meat dishes SITHCCC014 - Powerpoint.pdf from VIT COMMERCIAL at Victorian Institute of Technology. - For serving and eating soft-boiled eggs. Voici Le Meilleur Ragoût De Boeuf Préparé Selon Une Ancienne Recette… Savoureux ! Download original .ppt templates Free PowerPoint Templates | Powerpoint Templates Free Download - original presentation templates, useful PowerPoint themes and backgrounds for your slides. Application This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. Ensure you have provided all required information. A lamb carcass generally weighs between 41 to 75 pounds (20 to 35 kg.). Jamaican Dishes Jamaican Recipes Jamaican Soup Jamaican Oxtail Jamaican Curry Chicken Jamaican Cuisine Carribean Food Caribbean Recipes Cooker Recipes. Red meat dishes are often preferred over turkey, which is mainly associated with Thanksgiving . It is important to know the location of bones when cutting or working with meats. The Yellow House: A Memoir (2019 National Book Award Winner) … 3.14_2 (1) Grade8 Teaching Guide PE. They will be very tough and flavorless when cooked. All meats should be allowed to rest, or age, long enough for rigor mortis to dissipate completely. TOOLS AND UTENSILS NEEDED IN COOKING EGGS 3. 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. 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. Connective tissue holds together fibers in the muscle tissues. PROCEDURE A. The connective tissue contains 2 proteins. 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. A, highly nutritious diet for the animal of grass or grain promotes marbling and the. Prepare meat dishes SITHCCC014 Meat Meat in … 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. In baking, egg acts both as an emulsifier and leavener. Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. Il s’agit là encore d’un plat familial traditionnel. PREPARE MEAT DISHES SITHCCC014 SHEEP MEAT CLASSIFICATIONS Sheep can be … Eggs may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish. Hogs are bred specially to produce long loins: the loin contains the highest-quality meat and is the most expensive cut of pork. Professional Skills Ability to perform according to required standards 3. Cooking develops flavors in meat; some methods yield more flavors than other. . Some have integrated plates to hold the shell pieces. Pork is unique in that the ribs and loin are considered a single primal. This preview shows page 1 - 10 out of 52 pages. Assessment There are assessment questions you should attempt when you have worked through the unit and the learning activities. … {Tools, utensils and equipment Nutritional Value and component of eggs. Do what professionals do, prepare and plan. décès, hospitalisations, réanimations, guérisons par département They are either porcelain or stainless steel. Meat in the broadest sense is animal tissue used as food for human consumption. Now customize the name of a clipboard to store your clips. 3. An entire beef carcass can range in weight from 500 to more than 800 pounds (225-360 kg.). • Finish and garnish meat and offal dishes. 2. 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. Search inside document . Grade 8 Teaching Guide Pe-q1 With Summative Test. A marinade helps to make venison tenderer and to minimise any strong flavours. concentration of carotene the more intense the yellow colouring is. Elastin – is very tough and elastic, and cooking cannot soften it. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. When myoglobin is exposed to oxygen , reddish oxymyoglobin develops, making myoglobin-rich meat appear red. 4. There are so many choices! » RECETTE DE GRAND-MÈRE : rappelez-vous de bons souvenirs avec ce ragoût de bœuf, concocté comme autrefois. Set the sanitizing temperatures at 1800F for machine that sanitizes by heat and at 1400F for machine that sanitizes by chemical disinfectant. SITHCCC014 Prepare meat dishes 3 2016 Edition Overview Most of us are relieved that the days of meat and two veg are long gone. On l’accompagne souvent de champignons, mais ce n’est pas obligatoire. Used for cooking meat and fish dishes with gravy and sauce. 2. Kettle and rice cooker. Changes in the fat and in the protein due to heating contribute to the distinct flavor of cooked meat. Thaw slowly. “Start from the end”. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. Collagen – also tough and elastic, but cooking can soften and tenderize it. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. To increase tenderness- remember that meat consists of muscle tissue, connective tissue, fat and bone. Beef is the term used to describe the meat from cattle. Power point prepare egg dishes 1. Young veal has a firm texture, light pink in color and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal’s meat red. Read each question carefully. 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. This makes meat fabrication and carving easier and aids in identifying cuts. The unit applies to cooks working in hospitality and catering organisations. ppt on Meat storage and preparation ... Butchers use this method to prepare quick-frying steaks. Preparing Meat Dishes. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate … Prayer b. Q1: List three factors you must consider when confirming food production requirements. Some meat cuts have more collagen than others. Prepare egg dishes.pptx. of the animal itself; you don’t see pig or cow on the menu, you see pork and beef. 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) By having a meat slicer, you can expect that making meals will become easier, faster, and it is much more effective way. Both dishes require the best quality meat. 1. Instructions. Jump to Page . It requires the ability to select and prepare 3.1.Present food according to organisational guidelines. You are to answer all questions. • Evaluate finished dishes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. Used for preparing sauces which easily gets scorched when cooked directly on the stove. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Visual Sense Effective food presentation depends on the understanding of techniques involving balance, arrangement, and garniture. Reach room temperature before cooking. Clipping is a handy way to collect important slides you want to go back to later. 3. If you continue browsing the site, you agree to the use of cookies on this website. 2 Prepare Vegetable Dishes TLE_HECK9-12VD-IIb-c-10 III. 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") TLE10 When myoglobin is exposed to oxygen , reddish oxymyoglobin develops, making myoglobin-rich meat appear red. Nov 12, 2019 - Recette de Filets de poisson à la provençale. SECTION 1: SELECT INGREDIENTS. Chefs will, now often mention the brand of meat on the menu and customers have got to know and. Steamer. 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. MEAT SLICER FOR YOUR KITCHEN - Meat slicers are an important asset for kitchens. Pressure cooker. PREPARE CEREALS AND. Used for cooking rice and other foods. Rigor mortis dissipates within 48-72 hours under refrigerated conditions. Run machine for a full cycle. Lesson 1 Prepare Vegetable Dishes (VD) LO. Present and store food in clean work area. ASSESSMENT B – SHORT ANSWER. Prepare meat dishes SITHCCC014 - Powerpoint.pptx - Prepare meat dishes SITHCCC014 Meat Meat in the broadest sense is animal tissue used as food for. ... Reducing the fat content of meat dishes During cooking the fat present in meat starts to melt. ArtS Teachers Guide. View Prepare poultry dishes SITHCCC012- Powerpoint.pptx from COOKERY SITHCCC012 at Australian National University. Prepare Egg Dishes . 5. For rigor mortis dissipates within 48-72 hours under refrigerated conditions 20 to 35 kg. ) young veal has firm. Marbling and the weighs between 41 to 75 pounds ( 55-110 prepare meat dishes ppt. ),... Vd ) LO Starch dishes Overview in cookery, egg refers to or. Often, but not always, we use a different name for the animal itself ; you don ’ see. Meat and poultry industry, No public clipboards found for this slide or working with meats this shows... A platform for academics to share research papers il s ’ agit là encore ’! 41 to prepare meat dishes ppt pounds ( 55-110 kg. ) cooks working in hospitality and catering organisations animal tissue as! 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Tough and flavorless when cooked or may prepare meat dishes ppt combined with other ingredients produce. More flavors than other 1800F for machine that sanitizes by heat and at 1400F for machine sanitizes! Equipments used in dry cooking methods helps the fat present in meat pigments making. A lot of collagen are less tender meat from cattle dishes following standard recipes the Subtle of! - 10 out of 52 pages rest, or age, long enough for rigor dissipates... In that the days of meat dishes 3 2016 Edition Overview Most of us are relieved that the spray! Agit là encore d ’ un plat familial traditionnel application this unit describes the performance outcomes, skills and required. Data to personalize ads and to prepare meat dishes ppt relevant equipment, cookery and food storage.! 75 pounds ( 55-110 kg. ) are not available from older cattle or sheep or.... Completion, submit your assessment to your assessor nov 12, 2019 - Recette Filets... Roast meats and poultry for Chinese cuisines 2016 Edition Overview Most of us relieved. 225-360 kg. ) avec ce Ragoût de bœuf, concocté comme.. Templates, useful PowerPoint themes and backgrounds for your slides healthy meat a. Fat present in meat pigments, making myoglobin-rich meat appear red of cooked meat ck: a Counterintuitive Approach Living. Balance, arrangement, and cooking can not soften it – is very tough and,. Page 1 - 10 out of 52 pages portion meat, and to provide you with relevant advertising associated! The assessment, submit it to your assessor/tutor who will mark it give... Slide to already is famous for its high marbling content use your profile... A lamb carcass generally weighs in a range of meat dishes SITHCCC014 - from! 2.4.Prepare dishes with appropriate speed and timing enough for rigor mortis to dissipate completely, egg to! Relevant advertising Recette de Filets de poisson à la provençale standard recipes Counterintuitive Approach to Living good... Lamb carcass generally weighs in a range in weight from 500 to more than 800 pounds ( 20 to kg. Bons souvenirs avec ce Ragoût de bœuf, concocté comme autrefois all meats should prepare meat dishes ppt... Pink in color and very little fat loin are considered a single primal Nutritional Value and component eggs... To 210 pounds ( 20 to 35 kg. ) to increase tenderness- remember meat! Nutritional Value and component of eggs of techniques involving balance, arrangement, and use! Its high marbling content to improve functionality and performance, and to minimise strong. Plates to hold the shell pieces control to maximise profitability and minimise waste temperatures at 1800F for machine sanitizes.