Assignment Help by Online assignment experts | ABC ... · Web viewCrown roast: It is most impressive, centrepiece of a lamb typically baked in 450 degree F with olive oil and herb

Running head: Assessment resources

Questions1. List 6 different hygiene rules covered by the Food Act?

Food safety standards of Australia has put obligations on the Australian food businesses

especially the food handlers regarding the handling of food for consumer protection. The

six major hygiene rules that a food handler needs to abide by are:

Food handlers need to inform their supervisor if they have symptoms including

diarrhoea and vomiting.

A food handler needs to be cured of any skin injuries or sores.

It is important for a food handler to stop having unnecessary contact with outside

food

It is important for them to wear clean outer clothing.

They can not sneeze blow or cough over unprotected food.

They need to abide by the special hand washing rules prior to handling food.

2. Describe how an abattoir kills animals?

Prior to the slaughtering the animals are generally walked up a raceway into the abattoir in which

they enter a stunning box. The major function of the box is to distinguish the animal from other

animals entering the raceway. Pigs and sheep are killed by an electrical stun and cattle are

generally killed by a captive bolt.

2Assessment resources

3.How can you ensure you utilise high quality hygienic meat?

In order to ensure the utilization of high quality hygienic meat it is important to ensure that the

source animal of the meat was healthy and did not die out of any disease. Apart from that it is

important to check whether the meat is consisted of any round spots on the flesh or not. Blood

simulation around the bones reflects that the meat is fresh. These are the major factors that

indicate that the meat is high quality and hygienic.


4. List 6 sources of food contamination:

1.human body

2.dust

3.kitchen cloths

4.pets and pests

5.food handler’s cloths

6.the air

5. How should raw meat be stored?

Raw meat can catch bacteria easily. Therefore, it is important to store the raw meat safely. It is

important to store raw meat in a cool and dry place. Extreme refrigeration is important for

keeping the meat away from contamination. Salt is often used in storing raw meat in order to

protect it from bacteria.

6. Besides the chief uniform, what other PPE should be used when performing butchery?

Stable protection apron needs to be used while performing a butchery. Chain mail apron, gauntlet

and glove are the other PPE that need to be used.


7. Why sharp knife is important?

Sharp knife is important because it has the capacity to disassociate the flesh fibres easily. Apart

from that it also helps in making even pieces of from the raw meat and it is easier to use and

functions seamlessly.


8. How do the following 5 factors influence the tenderness of meat?

Age; Age and tenderness is inversely proportionate to the age. With the aging of the animal the

tenderness of the flesh decreases.

Sex: The male species are considered to provide quality meat that is more tender than the female

species.

Feeding and living environment: Healthy feeding and living environment ensures healthier

animals which is the source of tender meat.

Stress: Robustness and terseness of meat indicates that the meat is less tender than usual.

Cold shortening:Cold shortening results from rapid chilling of the caracasses right after the

slaughtering. It helps the meat to keep tender and fresher for longer period.

9. Describe 5 different ways meat can be tenderised

1. Beating the meat with a mallet helps it to be tender.

2.marinating it with diluted acid helps the flesh to remain tender.

3.marinating the meat with enzymes also makes the meat tender

4. salting it to the right proportion helps the meat to become tender.

5. in order to maintain the tenderness of the meat it is important to chop and slice the meat right.

10. describe the following meat cuts

Carcase These are the fatter, juicier and richer. It

contains more animal fats than other cuts.

Side Side indicates halving the meat right after the

animal has been dressed and it is done by the

saw in order to derive to equal sides of the

carcass

Quarter Quarter indicates ribbing down the division of

a side between the twelfth and the thirteenth rib


(Jung, Hwang, & Joo, 2016)

Primary cuts It indicates that the meat is initially separated

from the carcass of an animal.

Secondary cuts Secondary cut indicates at front quartering and

hind quartering of the animal.

11. What is marbling? Does the amount of marbling found in meat effect the flavour? If so,

explain how and why?

Marbling indicates the white flecks and streaks of fat within the lean section of the meat. The

name is due the look of the meat that resembles that of a marble.

Marbling is responsible for adding flavour to the meat and it is usually judged through the

quality of the cuts. More marbling indicates better quality of meat. It influences the flavour of the

cooked meat because of the presence of the layered fat in the muscles.

12. Draw a knife and name 10 parts of it.

13. Describe how would you hone a knife with a steel?


In order to effectively hone a knife with a steel it is important to follow several steps. Firstly it is

important to firmly handle the knife. After that the blade needs to point upward. Then the blade

is moved from the bolster to the point (Zoran, Gong, Shilkrot, Yan, & Maes, 2015). It is

important to hold the knife at an angle of about 20 degrees with a slight pressure over the steel.

14. List 8 safety tips when using a knife:

1. It is important to use the right knife for the right purpose.

2. It is important to keep the knife sharp

3. It is important to cut on a stable and even surface.

4. It is important to carry the knife while the blade is pointing downwards.


Name and describes the following chief tools:

1. Crave knife

2. Cleaver

3. Boning knife

4. Chef’s knife

5. Paring knife

16. Describe what you could use the following

trimmings for:

Bones and sinews Bone knife

Fat Paring knife

Larger meat trimmings Cleaver

smaller meat trimmings Carving knife


17. what is the benefit of vacuum packaging of meat? Explain what happens when a product is

vacuumed?

Vacuum packaging offers the best protection of the raw meat and it helps to maintain the

freshness of the meat for a short period.

When a product is vacuumed, it indicates that the product is stored in a protected packaging that

is oxygen free and also protected from any external contamination.

18. How long can lamb, beef and veal be stored when frozen?

Red meat and pork can remain frozen up to 5 days in a refrigerator. Ground meats including

beef, veal and pork can be stored frozen up to 3 to 4 months (Zoran, Gong, Shilkrot, Yan, &

Maes, 2015).

19. Describe the following classifications of sheep.

Ovine: it is a matured sheep

Ewe: female sheep

Ram: male sheep

Wether: castrated male

Young lamb: sheep less than one year old

Lamb: one year old

Hoggart: old sheep

Mutton: meat from sheep over one years of age.

20. What should you look for when purchasing a fresh lamb carcase?

It is important to check the colour of the carcase while purchasing a fresh lamb carcase.


21. Mark the following meat cuts.

Forequarter square cut

Neck

Fillet/ Tenderloin

Mild loin

Hind shank

Rib loin

Breast

Fore shank

Chump


22. what are the following lamb cuts:

Guard of honour: It is one of the fanciest and grandest way of presenting a rack of lamb.

Crown roast: It is most impressive, centrepiece of a lamb typically baked in 450 degree F with

olive oil and herb mixture over the meat (Zoran, Gong, Shilkrot, Yan, & Maes, 2015)

Short saddle: Tender, tasty joints of the lamb roasted and carved.

Short baron of lamb: Rear half of a lamb carcass. It includes the back, rump, belly and the hind

two legs.

23. describe the 3 different classifications of beef.

1. Prime grade that is the highest quality of beef which is rare to find.

2. Choice grade which is high quality but has less marbling than the prime grade

3. Select grade which is uniform in quality and generally leaner than the higher grade.

24. describe the 2 different classifications of veal.

1. Bob veal: The calves slaughtered while one month or less than one-month old which

weigh up to 60lb.

2. Formula-fed veal or Milk-fed veal: The calves are raised with a supplement based on a

milk formula. The meat that is derived from the calves is ivory or creamy pink. The

texture of the meat is firm and fine. The calves are usually slaughtered while 18 to 20

weeks of age.

25. describe 4 different classifications of live cattle?

1. Oxen: Typically driven by Oxen

2. Cows: Typically driven by Cows

3. Bulls Typically driven by bulls

4. Calves: Typically driven by calves. Less used.


26. Name the following beef cuts and uses.

1. Chuck: The chuck beef cut comes out from the shoulder and neck of the cows. This is used in

traditional pot roast meat. The chuck is used in blade roast, book steak, butler’s steak, lifter

steak, petit steak and so on.

2. Rib: Ribs are typically well-marbled with fat and used for dry cooking that includes grilled,

roasted, broiled or sautéed.

3. Loin: It is one of the most expensive beef cuts as they are the most tender and it is used for

short time cooking including dry heat methods and pan frying (Smith, Hou, Ludwig, Rimm,

Willett, Hu & Mozaffarian, 2015).

4. Round: Round is a beef which is cut from the rear or the back-side of the cow. It provides an

extremely lean and flavourful meat. As it has the tendency to be tough, it is usually used to make

London broil. This cut is used in pot roasting and braising which indicates cooking the meat in

the liquid for a long time (Smith, Hou, Ludwig, Rimm, Willett, Hu & Mozaffarian, 2015).

5. Flank: Flank steak comes from the lower part of the abdomen of the cow. It is used for grilling

as its thinness allows it to be cooked quickly and evenly.

6. Short plate: The short plate is derived from the middle of the abdomen of the cow. This is used

for stew meat and skirt steak.

7. Brisket: Brisket comes from the lower back of the cow. It is not as tender as the loin but it is

more flavourful. It is mainly used for grilling and pan frying (Smith, Hou, Ludwig, Rimm,

Willett, Hu & Mozaffarian, 2015).

8. Shank: Shank refers to a beef cut from the leg of the cow. This cut is used to make corned beef

and pot roasting. Long low cooking methods are used as well as smoking the meat at once

method as well.

27. List 4 cuts that come from a beef tenderloin.


1. Short loin or sirloin

2. Fillet mignon

3. New York Strip

4. T Bone

28. List the following cuts of veal:

1. Neck & clod

2. Chuck & blade

3. Fore rib

4. Sirloin

5. Rump

6. Silverside

7. Thick flank

8. Brisket

9. Thin Rib

29. What are the restaurant cuts associated with the listed secondary cuts for beef and veal?

Secondary cuts Restaurant cuts

Short loin bone in T bone

Short loin boneless Porter house

Rack Hotel rack

Tenderloin Club steak

Topside Osso bucco

Rump Tritip

Round Ground

Shin/ shank Thick flank


30. Describe the following classifications of beef/ veal cuts

Backstrap Rack means the interior portion of the whole

loin which is separated from loin and double.

Veal rack It refers to the rib of the veal which comes

right after the loin and this is the first portion

of the foresaddle.

Shin/ shank Portion of the front that is separated from the

shoulder and breast.

Tenderloin This is known as the eye fillet. It is cut from

the loin of beef. It refers to the major muscle

ventral and its oblong shape is due to spanning

of two primal cuts. It sits beneath the ribs next

to the backbone.

Veal leg set The meat is sliced from the legs into thin

cutlets.

31. Describe the 5 classifications of live pigs.

Boar Wild pigs are generally referred as boars.

These are not treated as cattle’s.

Barrow Barrow is a male pig that has been castrated

before reaching sexual maturity.

Gilt Gilt is a young female pig that is a few months

old or approaching a year.

Sow Sow is the female pig that is used for breeding.

Suckling pig Suckling pig is piglet that has fed on its

mother’s milk.

32. List the 5 pork cuts and associate trims of pork.

1. Shoulders: Boston shoulder or Boston butt


2. Loin: Blade chop or pork chop end cut

3. Tenderloin; Rack of pork

4. Side or belly; Spare ribs

5. Leg; Shank end

33. what are 10 different types of offal commonly used in Australia

1. Lamb liver pie

2. Chicken liver and Mushroom pate

3. Classic chicken liver pate

4. Lamb’s fry with bacon and onions

5.brains

6. heart

7. kidney

8. sweetbread

9.toungue

10. Testicles

34. Describe the quality points and cooking methods that can be used for these 5 different offal?

Offal Quality point Cooking method

Liver Contains huge amount of

protein.

Low heat pot cooked

Tongue Easier to dissociate; Baked or grilled

Kidneys Easier to broil; High Vitamin Broiled or sautéed

Tripe Contains high calorie;

Provides energy

Pot boiled

Hearts High protein and minerals Medium heat slow cooked


35. how should offal be stored?

It is important to store the offal in a cool and dry place with required low temperature and away

from sun light. Offal needs to be stored with extra care and protection as they are more prone to

contamination.

36. list one cut from

lamb, beef/ veal and

pork that best suits the

following methods of

cookery

Cooking method lamb Beef/ veal Pork

Boiling Rump Brisket Shank

Poaching Round Shank Rump

Steaming Tenderloin Rump Tenderloin

Steaming (pressure) Shank Tenderloin Rump

Stewing Brisket Sirloin Brisket

37. Where do you find the following meats?

Tender meats: It has been observed that the fine quality meat with exquisite tenderness has been

found in the ribs and the lower abdomen (Smith, Hou, Ludwig, Rimm, Willett, Hu &

Mozaffarian, 2015)

Tough cuts: It has been observed the meat of shoulder and legside or the butt side meat are

typically terse

38. Yes or no- will collagen become tender if cooked appropriately?

YES


39. What is marinating? And how does it affect meat?

Marinating can be referred as the precursor of preparing any dish. It is typically done by adding

oil, spices and herbs in a form of a mixture in the meat. This preparation of mixture has been

smeared over the meat in order to ensure the osmosis of the flavour. Marinating is usually

catalysed b y decreasing the temperature of the mixture.

It helps to add necessary flavours to the cooked meat as marination helps in the processing of the

spices in a more effective way. Marination when done with the help of required enzymes assists

in making the meat tender and tasty. It improves the texture of the meat and helps the meat to get

cooked easily.

40. describe the 2 main types of marinades used with meats?

1. Non-animal enzymes: These sorts of marinades are typically used to increase the

effectiveness of protein prevalent in the meat. It also helps to elevate the food quality of

the meat. Moreover, it facilitates the digestion of the meat when consumed.

2. Animal enzymes: These are the direct enzymes that are used as marinades typically in

form of oil. It elevates the richness of the meat while emancipating the flavour of the

meat. It has been regarded as animal enzymes seem to reduce the surface roughness of

the meat while making the meat more edible.

41. Comment on the nutritional aspects relating to lamb, pork and beef.

Lamb: It contains high protein and vitamins. However, presence of excessive animal fat and

cholesterol decreases the food quality of the meat derived from lamb.

Pork: It contains high fat and causes cholesterol in the human body. On the other hand, the

presence of excessive clustered protein that enriches its food quality. Due to the high protein

value, in can be as the potent equivalents of the carbohydrates (Smith, Hou, Ludwig, Rimm,

Willett, Hu & Mozaffarian, 2015). A proper amount of pig fat and protein helps in self-


development while meeting the energy requisites of the human body.

Beef: It contains high fat and causes cholesterol in the human body. On the other hand, the

presence of excessive clustered protein that enriches its food quality. Due to the high protein

value, in can be as the potent equivalents of the carbohydrates. A proper amount of pig fat and

protein helps in self-development while meeting the energy requisites of the human body.

42. what information should be included or any food labelling/ coding within a commercial

kitchen?

The origins of the chief materials need to included. Moreover, the domain of production need to

be included as well as it is might be synthetic and organic both (Buckley, 2016)..

43. describe the following meat preparation methods:

Ageing: Cooking after a considerable interval after marinating the meat

Barding: Barding is a method of placing fat such as bacon or fatback around lean meats prior to

roasting. This is done in order to make the lean meat absorb additional juicy flavours (Buckley,

2016).

Boning: A type of cooking that typically incorporates the elimination of the main bone of the

meat.

Cutting: It typically refers to the even cutting of the meat in order to ensure proper absorption of

the desired flavours added as marinades.

Larding: It is a cooking technique that involves additional insertion of fat since the meat is

devoid of the requisite fat content. It helps to sustain the moisture of the meat while disabling it

from drying out (Buckley, 2016)..

Mincing: It typically refers to the cutting the ingredients into even and finely divided uniform

pieces.

Rolling: It helps in flattening the ingredients.

Tenderising: It is typically referred to the tenderisation of meat through adding requisite

marinades and enzymes

Trimming: It assists to clip the uneven ends of the ingredients while eliminating unnecessary


elements.

Trussing: It typically refers to the method of tying the wings and the legs against the body to

enable a more complex shape.

Skewering: It refers to the threading of meat or stripping it in order to facilitate the process of

grilling.

44. Describe 3 culturally diverse lamb dishes including where they derive from

i) Abgoosht: it is a typical Iranian lamb dish

ii) Beyti Kebab: It is a traditional Turkish dish

iii) Aloo gosht: it is a north-indian traditional dish

45. describe 3 culturally diverse beef dishes, including where they derive from.

i) Gyutan: a traditional Japanese dish

ii) Mechado: it is a traditional dish of Philippines

iii) Rendang: it is a traditional Indonesian dish

46. Describe 3 culturally diverse pork dishes, including where they derive from.

i) Pork bakkwa: Traditional Chinese dish

ii) Babi guling: Balinese cuisine made of Suckling pig

iii) Pork balchao : a spicy east Indian dish

47. Describe 3 culturally diverse offal dishes, including where they derive from.

1. Lamb liver pie

2. Chicken liver and Mushroom pate

3. Classic chicken liver pate

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Assignment Help by Online assignment experts | ABC ... · Web viewCrown roast: It is most impressive, centrepiece of a lamb typically baked in 450 degree F with olive oil and herb