SITHCCC014 – QUIZ Prepare meat dishes

1. Meat plays an important role in a balanced diet. The following properties and points of

care should be considered to ensure a balanced diet: (Please tick the correct answers).

2. Meat is an ideal source of readily absorbed protein and iron. TRUE

3. All sources of meat have the same nutritional benefits. FALSE

4. Kangaroo meat is low in fat and cholesterol free. TRUE

5. All types of meat are sources of iron and protein. TRUE

6. Combining meat with cereals and vegetables will help provide a

TRUE
balanced diet

7. Other important minerals such as zinc and vitamins such as the

TRUE
B vitamins are also found in meat

8. It is important to consider what happens to the fat – if it is

rendered during the cooking process and does not end up on the TRUE

diner’s plate, then it is less of a concern

2. The provisions to determine and organise the required ingredients to prepare mise en

place for meat dishes include: (Please tick the correct answers indicating True or False).

TRUE FALSE

1. As with all cookery recipes a standard recipe card

X
will show the yield and can be easily multiplied or

divided to meet the required quantity.

 2. To determine the number of serves to be prepared for

service you need to check your existing mise en place,

X
the number of bookings and requirements for special

functions.

3. All mise en place needs must be collated on the

requisition form. The ingredients are then collected

X
from stores, or in smaller establishments the ingredients

are simply chosen from the dry store or coolroom.

4. Historical data of previous sales in an establishment

provide no indication for potential mise en place X

requirements for the preparation of dishes.

3. The following factors may affect the selection of ingredients when preparing dishes.

Match each factor to the relevant example:

Seasonality FIFO (first-in-first-out) principles are important to

ensure that the oldest product is used up first

Price e.g. self-service, set menu, à la carte buffet

Infrastructure as products may have different qualities, e.g. being grass

fed in spring before slaughter

Equipment e.g. cheaper items may be used for braises than for

available grilled dishes

 Quality standards e.g. storage space and preparation space can impact on

possible processes such as carcass breakdown

Service e.g. specialised cooking equipment like rotisseries,

requirements steamers, braisière, or wok

Stock rotation e.g. differences in menus and expectations between an

principles aged hostel, café, restaurant and 5 star hotel

4. Match the factor which will affect the choice of equipment used for preparing food items

to the relevant example:

Safety a small mincer would be used for small batches but a

bowl cutter would be used for bulk production

Appropriateness reusing offcuts and bones in making stocks, soups and

sauces

Ease of use using a boning knife for frenching cutlets is much safer

than using a large knife

Reducing wastage when cutting vegetables a knife may be easy to use for

small amounts but a mandoline or ktichenaid attachment

may be easier for larger amounts

5. The common Work Health and Safety and Hygiene requirements for using equipment

include: (Please tick the correct answers indicating True or False).

TRUE FALSE
 1. Whichever equipment is used, it is important to check it first for
X
cleanliness to prevent crosscontamination.

2. Any equipment that has to be assembled must be put together

correctly. Incorrect assembly could damage the equipment or cause X

injury.

3. If you are unsure about any aspect of how to use equipment you
X
must use a different piece of equipment.

4. Equipment malfunctions and faults must be reported to a

supervisor and any faulty equipment must be tagged and removed X

from operations.

5. Hygiene is a key factor during any job and regular cleaning and

sanitation of equipment during usage or when changing a food item, X

is essential.

6. Correct storage conditions must be used to ensure that equipment

X
can dry properly to prevent the growth of mould and bacteria

6. The process of assembling and preparing ingredients as mise en place for producing meat

dishes includes: (Please tick the correct answers indicating True or False)

TRUE FALSE

1. Once all of the ingredients are weighed, consider the correct

storage requirements for further use, as well as preparation and X

workflow implications.
 2. Prepare the ingredients into the correct size or trim as required.

The requirements should be outlined in the recipe and will be X

influenced by the dish, its origin and final presentation.

3. During preparation it is important to consider any trimmings or

offcuts and how they could be utilised in other recipes or sections of X

the kitchen. For example meat offcuts can be used for stocks.

4. Any prepared items must be used immediately to prevent food

X
safety issues.

5. Any items that can be reused must be stored hygienically and are

normally identified with a tag or label stating the item, the date of X

packaging and the name of the person responsible.

6. The recipe can then be produced following the steps outlined in

X
the standard recipe card.

7. How does muscle usage of an animal impact on meat quality? (Please tick the correct

answers indicating True or False).

TRUE FALSE

1. Meat is the muscle of the animal and the more a muscle is used,
X
the less connective tissue is created and the more tender it gets.

2. Connective tissue takes time to break down during the cooking

process, so the more connective tissue, the longer the muscle will X

need to be cooked.
 3. Muscles that are not used much, such as the fillet, are more
X
tender and do not require much cooking and can even be eaten raw.

4. Muscles that are used a lot, such as shin, are tougher and require

extensive cooking. Flavour is usually more intense in tougher cuts X

of meat.

5. For grazing animals, such as sheep and cattle, the front part of the
X
animal does less work than the rear part of the animal.

6. We classify the tender parts of the carcass as primal cuts and the
X
tougher parts as restaurant cuts.

8. How do age, diet, sex and species impact on meat quality? (Please tick the correct

answers).

1. Older animals are tougher than young animals, e.g. mutton is tougher than
X
lamb

2. Milk-fed animals are more tender than grain-fed animals X

3. Grain-fed animals are more tender than milk-fed animals

4. Female animals tend to be more muscular and active than male animals and

therefore are generally tougher

5. Furred game species are tougher than domesticated animals because they
X
are much more active and have a leaner diet
9. What is involved in the ageing process of meat? Which aspects must be considered to

prevent adverse effects on meat quality? (Please tick the correct answers indicating

True or False).

TRUE FALSE

1. As meat is aged, changes occur that alter the properties of meat.

Meat becomes more tender as enzymes start to break down the X

muscles and weaken the tissue.

2. The optimum tenderising effect is reached in 5-6 days. This

occurs whether the meat is hung as a carcass – on-the-bone, or is X

vacuum packed, providing the meat is not frozen.

3. The ageing effect – both the degree and rate of ageing – is the

same for all muscles. Regardless of connective tissue all muscles X

age at a consistent rate

4. Ageing is affected by the post-slaughter conditions: too rapid or

X
too slow cooling of carcasses can inhibit tenderising.

5. Too fast and the muscles can cold shorten (tighten up); too slow
X
and the enzymes that enable ageing can be destroyed.

6. Dry-aged lamb (carcass hung at 1.5-4°C at 85% humidity) can be

kept for 21 days; wetaged lamb (vacuum-packed) can be kept for 6 X

weeks.

7. Temperature variations from as little as 2°C can lead to a loss of

X
storage time of up to 3 weeks.
10. What is tender stretching? How does it impact on eating quality of meat? (Please tick

the correct answers)

1. Tender stretching refers to the hanging of a carcass at the pelvic bone,

TRUE
which helps to tenderise the rib fillet (Scotch fillet), sirloin and leg cuts.

2. At the point of slaughter the carcass is electrically stimulated, dressed gut

out-hide off, tender stretched for approximately 24hours, then processed and TRUE

vacuum packed for further ageing.

3. Tender stretching is equivalent to the mainstream method of Achilles

FALSE
hanging, where the carcass is hung by the Achilles tendon

4. The tenderstretch method can result in a major improvement of eating score

FALSE
after 5 days of ageing for both the striploin and rump, but not for tenderloin.

11. What are the advantages of ageing meat in vacuum sealed packaging? What are the

ideal temperatures? (Please tick the correct answers indicating True or False).

TRUE FALSE

1. Chilled meat is packaged in special bags which then have the air
X
removed and are sealed to a snug fit.

2. Most of the improvement in beef tenderness occurs in the first

10 days at 0°C, with maximum tenderness achieved at -1°C in X

about 28 days.

3. A longer ageing period causes further improvement. X

 4. Vacuum packed meat can be stored under refrigeration at 0°C
X
for up to 52 weeks.

5. The liquid in the bag formed by the cut surface (known as drip

or weep) is between 1- 2%, considerably less than through X

evaporation.

6. Maximum storage time at 1°C is 4-6 weeks if unopened and the

X
meat has a low pH value.

7. Vacuum packaged meat items that have been aged for the

desired period can be frozen in the bag without compromising the X

benefits of the ageing.

12. Connect the relevant quality indicator to the correct description:

Refers to the intramuscular fat deposited between

individual muscle fibres of the rib eye muscle. It is

Fat colour
assessed and scored against the AUS-MEAT

Reference Standards for this.

Fat thickness This is specified by a meat inspector at the point of

slaughter. It is an indication of age. This information

is placed on the ticket/stamp on the carcass and then

on the carton label.

 This is the term used for the conversion of cartilage

into bone. Young animals have soft cartilage while

Meat colour
in older animals it turns into bone. This is another

indication of the age of the carcass

Marbling Beef is a creamy white to yellowish colour

depending on age and type of animal. Intramuscular

fat (marbling) should be present for prime quality

beef, while fat cover should not be too thick.

Is measured in millimetres of the thickness of

subcutaneous fat at a specified rib, using the

Dentition
Subcutaneous Rib Fat Measurement. With lamb,

this rib is the GR site, or 12th long rib.

Age is a strong factor in determining this. Lighter

Ossification coloured meat is usually more palatable but less

flavoursome and indicates a younger animal.

13. The steps which should be followed when defining purchasing specifications include:

(Please tick the correct answers)

1. Name the category, e.g. “L”, “0” – lamb, no permanent incisors X

2. Specify the cut – carcass, primal, portion cuts – fresh, chilled or frozen X

3. Specify portion cuts – examples are whole leg, rump, topside

4. Specify the preparation method, e.g. boned, trimmed and rolled X

5. Use H.A.M. (Handbook of Australian Meat) numbers which apply across X

 the board and make ordering easier

14. The following measures must be used to ensure correct hygiene provisions for handling

meat: (Please tick the correct answers)

1. Prepare meat in one designated area of the kitchen. Ensure that all

workbenches, equipment, trays, storage containers are clean and sanitised TRUE

before commencing work.

2. Prevent dripping of liquid from raw foods by storing food in clean, non-
TRUE
toxic washable containers or cover with foil or plastic, clearly labelled.

3. If it is not possible to store raw meats separately, store on upper shelves of

FALSE
the dry store above cooked foods

4. Use colour coded boards for prepared and finished products and never cut

cooked items on boards that have been used previously for the cutting of raw TRUE

items

5. Ensure storage temperatures below 4°C for raw meat and holding
TRUE
temperatures above 70°C for cooked meat to be served

6. Minced meat should be processed on the same day it is purchased and

should always be cooked through. The increased surface area means mince TRUE

goes off much more quickly.

15. What are the requirements for efficient storage and thawing of frozen meat? (Please tick

the correct answers indicating True or False)

 TRUE FALSE

1. To preserve optimum quality, store meat items in a freezer at -

X
12°C or below

2. When freezing, place packages of meat separately on the shelves.

Meat should not be frozen in stacks or placed on top of one another X

as this extends the time the layers take to freeze.

3. Seal meat cuts in plastic wrap to prevent drying out and

X
deterioration from freezer burn

4. Label and date all meat items placed in frozen storage and
X
regularly rotate the stock

5. Meat which has been thawed must be re-frozen within 3 hours. X

6. Frozen meat is best thawed in the refrigerator at 1-4°C X

7. Use the product immediately once it has been completely thawed X

16. Which provisions are essential to ensure the safe and correct storage of fresh meat?

(Please tick the correct answers)

1. Ensure cross-contamination and temperature controls are in place TRUE

2. Apply correct stock rotation procedures (FIFO) FALSE

3. Maintain coolroom temperatures below 4°C TRUE

4. Store cooked and uncooked meat separately, with cooked meat stored
FALSE
below uncooked meat
 5. Store carton meat on the floor to prevent contamination from food on
TRUE
shelves

6. Store raw meat fat side down in layers if possible, labelled and dated for
FALSE
regular stock rotation

17. Quality indicators for good quality lamb include:

TRUE FALSE

1. Bright red meat X

2. Pink meat X

3. Off-white, brittle fat covering X

4. White, firm fat covering X

5. Coarse grain X

6. Fine grain X

7. White bones with bright red blood inside X

18. Connect the restaurant cuts of lamb to the correct menu examples:

Diced lamb Stuffed lamb shoulder, curries, navarin, grilled honey

chops

Forequarter chop Roast saddle, lamb saddle poêlee, grilled lamb chop,

cold lamb, saddle for buffet

 Loin Chop Rosettes of lamb, noisettes of lamb, lamb cutlets, rack

of lamb, crown roast, medallions, lamb loin with pine

nut stuffing

Rib loin, mid Stuffed lamb fillets with thyme jus, fillet strips with

loin, backstrap tomato relish, stir-fried lamb tenderloin

Fillet, butt Lamb schnitzel, lamb steak, lamb paupiettes, marinated

tenderloin, chump, roasted silverside, roast leg of lamb

tenderloin

Topside, round, Braised shanks in dark beer, lamb shanks in tomato

chump, silverside sauce

Frenched lamb Lamb curry, navarin, blanquette

shank

19. Connect the restaurant cuts which can be obtained from a beef fillet to the correct

descriptions:

1. Chateaubriand Double fillet steak, grilled, sliced at the table – 350g+

2. Fillet steak Single steak – 180g+

3. Filet mignon Literal meaning is small bone-less meat – can also be

cut into 3 small steaks per serve and wrapped in bacon

– 150g+ or 3 x50g

4. Tournedos These are medium sized fillet steaks, usually 2 per

serve, e.g. 2 x 80g, may be wrapped.

5. Fillet The tail end is ideal for strips as it is extremely tender,

 strips/filet sauté any other trim can of course be used up this way –

140g+

20. The applications for larding and barding of meat products include: (Please tick the

correct answers indicating True or False)

TRUE FALSE

1. Cuts low in fat like topside were often larded before roasting or

braising to provide the relatively dry meat with additional moisture X

and if smoked bacon fat was used, additional flavour

2. The major reason for larding was the enhanced presentation of

X
meat cuts as traditionally all sauces were served à part.

3. Equipment features like atmospheric steam and moisture

injection were non-existent and processes like slow roasting and its X

effects not commonly known therefore larding was used.

4. The term barding comes from the French word “barder,” meaning
X
to wrap in bacon.

5. It is sometimes also referred to as surface larding and was

X
traditionally used to cover the breasts of game birds during roasting.

6. Barding may be used for small meat cuts like back straps of game
X
and small fillets and is still widely used in Chinese cookery.

21. What is the purpose of marinating meat? Which types of marinades are commonly used

for various applications? (Please tick the correct answers indicating True or False)
 TRUE FALSE

1. Marinades are used to give flavour to food. It is important to

X
select a marinade that complements the flavours of your food.

2. Salty marinades are usually of the instant variety. X

3. Salt is hygroscopic, which means it attracts water. When used in

X
marinades, it draws the moisture out of the food.

4. Instant marinades using e.g. lemon juice, Worcestershire sauce,

X
soy sauce, yoghurt and Tandoori paste are used for first class cuts.

5. Soaking marinades using e.g. buttermilk, red wine, beer, vinegar

and brines are used for tougher cuts, older animals or as preparation X

for smoked or some cured meats.

22. Connect the preparation technique to the relevant description:

Tenderising All offcuts and trimmings can be minced and then

used for menu items such as sausages, hamburgers,

rissoles and farces for second class cuts, e.g. Stuffed

lamb shoulder.
Skewering When roasting meat, extra flavours are sometimes

added in the form of stuffing, often to the cavity

formed by the removal of the bone. In order to keep

the stuffing inside and moist, the meat is tied up.

This is referred to as tying or trussing and there is a

number of methods that can be used

Tough meat can have this done to make it more

tender or to speed up the cooking process. It can be

Rolling done physically, e.g. Flattening a schnitzel with a

mallet, or enzymatically, e.g. Marinating tough cuts

in paw-paw.

Meat offcuts are threaded onto bamboo or metal

sticks then grilled. The meat can be interspersed

Stuffing and
with other items such as blanched onions,
trussing
mushrooms and capsicum. Typical menu

applications are shashlik, satay and brochettes

This can be used in a variety of ways. A primal cut,

e.g. Topside, is sliced thinly into schnitzel and then

flattened out and filled with either a farce or other

Mincing ingredients such as sautéed onions, vegetables or

even fruit. The item is rolled up and tied or kept in

place with skewers. It can then be grilled, pan-fried

or braised depending on the tenderness of the item.

23. Connect the fancy meat to the relevant preparation requirement:

This is the stomach of cattle. It can be purchased

bleached or unbleached. You only need to simmer it

1. Kidneys for about 30 minutes. The unbleached type should

be soaked in water overnight before cooking. Using

a cold water start and cook slowly for ~3 hours.

2. Liver These are the growth glands of an animal: the

thymus gland in the throat and the pancreas near the

stomach. They have different textures and must be

blanched in court bouillon to remove the outer skin.

3. Oxtail Veal, lamb and pork varieties are used. Remove the

urinary tract that is on the inside and looks white –

this part has the strongest taste. These can also be

soaked in milk to remove the strong smell

4. Sweet breads Remove the surplus fat and then separate through

the natural joints. Roast in the oven with mirepoix

like a ragoût, which will be flavoursome due to the

high collagen content of the bones.

 5. Tongue Mainly lamb’s fry and calf’s are used due to their

finer structure and flavour, while pork, beef and

sheep are only used in ethnic dishes. You must

remove all gristle and blood vessels, skin the livers

(except lamb), then slice.

Veal, ox and lamb are used. Boil or braise, then test

between your thumb and index finger to see whether

6. Tripe
it is tender enough at the tip. Refresh in cold water

and peel the outer skin once tender.

24. Why are moist cookery methods like boiling, stewing and braising ideally suitable for

tougher cuts of meat? (Please tick the correct answers indicating True or False)

TRUE FALSE

1.The reason for this is due to the connective tissues in the meat,
X
which are made of collagen and elastin.

2.Collagen has a yellow colour and does not get tender through

cooking and can only be broken down by mincing. The X

paddywhack in the striploin is a good example.

3.Elastin looks white/clear and has to be either removed with the

knife (trimmed), or cooked slowly with moist heat to convert it X

into gelatine.

4.Cooking collagen slowly with moist heat releases flavour to the X

sauce or stock and is used with stocks, stews and soups such as
 consommé.

5.If you were to use a dry heat cookery method, the collagen

would not break down quickly enough, meaning that the meat
X
would remain stringy and tough and you would also lose the

flavour.

25. Match the degree of doneness in red meat to the correct internal temperatures:

French Internal Temperature

Bien cuit 55°C

À point 52°C

Saignant 70°C

Bleu 60°C

26. What are the requirements for resting and carving of meat that has been roasted?

(Please tick the correct answers indicating True or False)

TRUE FALSE

1. Meat is rested before carving to tighten the meat fibres and

X
retain the heat.

2. As the meat cooks, the juices are pushed into the centre and as
X
the meat relaxes the juices are drawn back out.

3. If you carve the meat straight after roasting, the meat will be
X
saturated and red.
 4. Once the roasting has finished, take the meat out of the oven

or rotisserie, place it onto a trivet or perforated tray and cover it X

with a lid or alfoil to keep it warm.

5. Always carve against the grain to ensure tenderness. X

6. Also remember that the residual heat in the roast will continue

to cook the meat after it has been taken out, so it should be X

removed just before it is at the desired degree of doneness.

27. Connect the method of cookery to the suitable second class cut of meat:

Method Suitable cuts

Boiling Use tougher items, ribs, older carcasses for broth or

menu dishes and bones for stock

Deep poaching Whole joints, restaurant cuts

Stewing Use diced meat items

Braising Large pieces or whole joints

Deep-frying Portion pieces, crumbed or battered

28. What are the general considerations for suitable sauces and accompaniments for meat

dishes?

1. Sauces should provide extra contrast, additional moisture or mouth feel. TRUE

2. For cold meat dishes Hollandaise derivatives are often suitable. FALSE

3. There are no hard and fast rules but basically a softer textured TRUE

accompaniment is a good contrast to a firm or crunchy piece of meat.

 4. Puréed potatoes, steamed rice and gnocchi will absorb sauces very well. TRUE

Cereals such as quinoa and couscous can be easily mixed through dishes to

absorb the sauce and bind ingredients.

5. French fries go well with a steak and sauté potatoes also provide some TRUE

extra crunch, whilst fried kumara can provide an interesting variation and

provide more colour.

6. Vegetables and salads are popular and essential from a nutritional point TRUE

of view.

7. Strongly flavoured Brussels sprouts can be served with a delicate FALSE

poached veal fillet whereas they would be too strong for roast venison.

8. Consider the sauce served with the dish, the texture of the main course TRUE

and then choose a variety of vegetables that will enhance the dish as a

whole.

29. What are the nutritional benefits of buffalo, goat, kangaroo and venison which make

these meats ideal for nutritionally balanced meat alternatives?

TRUE FALSE

1. Buffalo is very low in fat (1.8%) and has the lowest

X
cholesterol level of all domestic meats – 46mg per 100grams

2. Buffalo contains significant amounts of omega-3

polyunsaturated fats, which are protective against heart X

disease and other inflammatory disorders.

 3. Prime goat meat is lean, tender and juicy. X

4. Game is naturally low in cholesterol which makes it

X
suitable for special diets.

5. Kangaroo meat is a coarse-textured soft meat with strong

muscle fibres, moderate fat content and lots of connective X

tissue

6. From a nutritional perspective, kangaroo provides a valid

menu alternative due to its high protein content with an X

extremely low fat content (2%).

7. Venison has the dual nutritional advantages of a low fat and

high protein content, plus no hormones being used to promote X

growth, make it a good choice for the modern diet.

30. The following aspects need to be considered to prevent contamination of meat in

storage, whilst on display and holding for service, and during preparation and plating:

1. When displaying and storing food for sale it is essential to store it under
TRUE
the correct conditions that keep the food safe and prevent contamination.

2. Food must be stored outside the danger zone – either refrigerated below
TRUE
4°C or heated above 70°C to be safe.

3. Keep food types separate to avoid cross-contamination and consider your

TRUE
work processes during preparation and plating.

4. Small takeaway containers, vacuum packaging and plastic wrap all assist TRUE

in keeping product in optimum condition and minimising waste through

 spoilage or drying out.

5. Individual items or particular food groups may need to be segregated in

TRUE
order to prevent them absorbing the odours of other food.

6. Any products placed into storage must be labelled, listing the product
TRUE
name, the production date and the name of the person responsable.

7. Labelling is a very important step as it will ensure that Last-in First-out

principles are followed and it also helps to extend the lifespan of your FALSE

products.

31. The following processes must be followed to ensure a clean workplace during

preparation and service and at the end of a shift: (Please tick the correct answers

indicating True or False)

TRUE FALSE

1. Throughout your shift you should do regular “tidy up”

X
procedures as you move between tasks.

2. When processing meat, it is essential to identify useable

trimmings, and package and store these for further use for X

menu items or preparations to help to reduce food costs.

3. Keep utensils separate from each other and makes sure you
X
do not cross-contaminate your items.

4. If you are boning out a primal and then change to working X

on a cooked dish, you must clean and sanitise surfaces and

equipment in between!

5. Cleaning and sanitising should be carried out as separate

procedures – first you sanitise and then you clean to prevent X

any chemical residue on work surfaces

6. In order to be effective, the sanitation process requires a

X
clean and detergent-free surface.

7. At the end of your shift you will need to conduct a more

thorough clean of all your work surfaces, such as benches and X

shelves, as well as equipment, and finally the floor.

ASSESSMENT COVER SHEET

This form is to be completed by the assessor and used as a final record of student
competency. All student submissions including any associated checklists are to be
attached to this cover sheet before placing on the students file. Student results are not
to be entered onto the Student Database unless all relevant paperwork is completed and
attached to this form.

Student Name Student ID

Assessor Name Completion Date
Course Name Certificate III in Course Code SIT30816
Commercial
Cookery
Unit Name Prepare meat Unit Code SITHCCC014
dishes

FIRST ATTEMPT:_____ SECOND ATTEMPT:_____

Please attach the following student evidence to this form Result
S = Satisfactory NS = Not
 Yet Satisfactory DNS =
Did Not Submit
Assessment 1 ___ Written Assessment S | NYS | DNS
Assessment 2 ___ Written Assessment S | NYS | DNS
Final Assessment Result for this unit C = Competent / C / NYC
NYC = Not Yet Competent

Student Declaration: I acknowledge the Assessor Feedback:

assessment process has been explained and
agree to undertake assessment. I am aware of
the appeals process, should the need arise. I
also understand that I must be assessed as
‘satisfactory’ in all parts of the assessment to
gain a competent result for this unit of
competency. I declare that the work contained
in this assessment is my own, except where
acknowledgement of sources is made. I
understand that a person found responsible for
academic misconduct will be subject to
disciplinary action (refer to Enrolment
Acceptance Agreement).

I give permission for a copy of my marked

work to be retained and reproduced for the
purpose of review and validation.
Assessor Signature:
Student Signature: _________________
_________________________
Date: ____/_____/_____
Date: ____/ ____/ ____

Administrative use only

Entered onto Student
Management Database Date Initials
Assessment Questions:

Checkpoint 1

Question 1. What are the nutritional benefits of meat? Which aspects need to be

considered to provide for balanced and healthy meal options?

Game meats such as kangaroo are very low in fat and cholesterol. All types of meat are

sources of iron and beef and lamb are good sources of protein. Combining meat with

cereals and vegetables will help provide a balanced diet. Moreover, other important

minerals such as zinc and vitamins such as the B Vitamins are found in meat.

Question 2. List 3 provisions to determine and organise the required ingredients to

prepare mise en place for meat dishes?

1.Collating the various recipe needed will help you to determine the types of food needed

andthe appropriate numbers of serves.

2.Some dishes share common preparations e.g. diced onions. Because onions are quiet
common in other dishes.

3.All planning and preparation of dishes starts with menu, each menu item has individual

ingredients, equipment and techniques involved.

Question 3. How may the following factors affect the selection of ingredients when

preparing dishes?

Seasonality - as products may have different qualities e.g. being grass fed in spring

before slaughter.

Price - cheaper items may be used for braiges than for grilled dishes.

Infrastructure - storage space and preparation space can impact on possible processes

such as carcass breakdown.

Equipment available - cooking equipment like steamers, wok and etc.

Quality standards - differences in menus and expectation between an aged care, hotel,

café and restaurant.

Service requirements - self-service, set menu & la carte buffet.

Stock rotation principles - use FIFO principles to rotate the stocks.

Question 4. How do the following factors affect the choice of equipment for the

preparation of meat dishes?

Safety - using a boing knife for frenching cutlets is much safer than using a large knife.

Appropriateness - a small mincer would be used for small batches but a bowl cutter

would be used for bulk preparation.

Ease of use - when cutting vegetables a knife may be easy to use for small amount nut a

mandolne or kitchen aidattached may be easier for large amount.

Reducing wastage - reusing offcuts and bones in making stocks, soups and sauces.
Question 5. List 5 common Work Health and Safety and Hygiene requirements

which must be followed when using equipment?

1.It is important to check if first for cleanliness to prevent cross-contamination.

2.While using equipment it is important to consider WHS to ensure that no injury or

death occurs.

3.Correct storage conditions must be used to ensure that equipment can dry properly to

prevent the growth of mould and bacteria.

4.Hygiene is a key factor during any job and regular cleaning and sanitation of

equipment during usage or when changing a food item.

5.Ensure that electrical equipment is stored away from moisture to prevent risk of

electrocution.

Question 6. Explain the general key steps for preparing ingredients for mise en

place and the production of meat dishes. Which provisions for usable trimmings

and offcuts would this require?

1.The recipe can then be produced following the steps outlined in the standard recipe

card.

2.Prepare the ingredients into the correct size or trim as required.

3.Once all the ingredients are weighed, consider the correct storage requirements for

future use, as well as preparation and workflow implication.

4.Any items that can be reused must be stored hygienically and are normally identified

with a tag or label stating the item, the date of packaging and the name of the person

responsible

Checkpoint 2
Question 7. Which aspects relating to the quality and use of meat do you need to

consider when selecting meat?

1.How much usage does it get?

2.What would be an appropriate cookery method for this past?

3.Where is the primal location on the carcass?

4.What kind of sauce or accompaniment would be suitable?

Question 8. How does muscle usage of an animal impact on meat quality?

Meat is the muscle of the animal and the more a muscle is used, the more connective

tissue is created and the tougher it gets.Muscles that are not used much, such as fillet, are

more tender and do not require much cooking and can even be eaten raw muscles that are

used a lot, such as skin, are tougher and require extensive cooking.We classify the tender

parts of the carcass as first class cuts and the tougher parts as second class cuts.

Question 9. How do age, diet, sex and species impact on meat quality?

Furred game specifies are tougher than domesticated animals because they are much

more active and have a learn diet.

Milk- fed animals are much tender than grain. Fed animal.Male animals tend to be more

muscular and active then female animals and therefore are generally tougher.Older

animals are tougher than young animals e.g. mutton is tougher than lamb

Question 10. What are the 2 major feed types used for cattle in Australia? How do

these differ?

1.Pasture feeding: also known as grass feeding means the animal grazes on the paddock

and gains the necessary nutrients this way. Grass food beef is generally favoured by

Australian consumers because it is seen as healthy and low in fat.2.Grain feeding: means
that the animal is provided with a mixture of grass and grain, or grain only. Grain feeding

means that the animal has a minimum of 70-100 days on energy- rich food, mainly

consisting of grain.The animals should be a "rising plane of nutrition" to gain weight

before slaughter, for optimum results.

Question 11. How do pH levels in meat affect meat quality? What are the ideal pH

levels for ageing meat?

Slaughter stress can be a large factor in poor quality meat. When an animal gets stressed

it undergoes an adrendin rush. This causes the muscles to tense up and use cup the

glycogen stored in the muscles, converting it to lactic acid.From cattle transport to the

slaughter floor it is important to prevent stress.Higher PH leads to inferior and usually

tougher meat with poor storage capabilities.

Checkpoint 3

Question 12. What is involved in the ageing process of meat? Which aspects must be

considered to prevent adverse effects on meat quality?

After slaughter the animal electrically stimulated to extract blood, relax the muscles and

to allow rigor mortis to occur quickly. Rigor mortis is the store in which meat is at its

toughest.She aging effect-both the degree and rate of aging is different for various

muscles. Muscles with little connective tissue in them age faster.Dry-aged lamb can be

kept for 21 days, wet-aged lamb can be kept for 6 weeks. Temperature variations from as

little as 2*C can lead to a loss of storage time up to 3 weeks.

Question 13. What is tender stretching? How does it impact on eating quality of

meat?

This refers to the hanging of a carcass at pelvic bone, which helps to tenderise the rib
fillet, sirloin and leg cuts, tender stretching is different from the mainstream method of

Achilles hanging, where the carcass is hung by the Achilles tender.The tender stretch

method can result in major improvement of eating score after 5 days of aging for 60ththe

striploin and rump.

Question 14. What are the advantages of ageing meat in vacuum sealed packaging?

What are the ideal temperatures?

Chilled meat is packaged is special boys which then have the air removed and are sealed

to a sung fot. The oxygen-free environment inhibits the growth of spoilage bacteria,

dehydration and oxidisation, while still allowing the natural tendering process of aging to

occur. It extends shelf life, which also provides in creased yields and hygiene.Vacuum

packed meat can be stored under refrigerator at 0*C for up to 12 weeks but during this

time flavour and texture of the meat slowly changes. Meat is achieved after 2-3 weeks of

aging.

Question 15. What are the main characteristics that are important when

determining quality of primals?

1.The size and appearance of the bones.

2.The meat and fat colour.

3.The texture and appearance of the meat.

Question 16. Provide a brief description for the following quality indicators?

Fat colour - beef is creamy white to yellowish colour depending on age and type of

animal. Intramuscular fat should be present for prime quality beef, while fat cover should

not be too thick.

Fat thickness - is measured n millimetres of the thickness of subcutaneous fat at a

specified rip, using the subcutaneous rib fat measurement. With lamb, this rib is the GR

site or 12long rib.th

Meat colour - age is strong factor in determining this, light coloured meat is usually more

palatable but less flavoursome and indicates a younger animal.

Marbling - refers to the intramuscular fat deposited between individual muscle fibers of

the rib eye muscle. It is assessed and scored against the Australia meat reference

standards for this.

Dentition - This is specified by a meat inspector at the point of slaughter. It is an

indication of age. This information is placed on the ticket/stamp on the carcass and then

on the carton label.

Ossification - This is the term used for the conversion of cartilage into bone. Young

animals have soft cartilage while in older animals it turns into bone. This is another

indication of the age of the carcass

Checkpoint 4

Question 19. Which advantages can you gain by using a detailed specification

requirement for portion size and weight tolerance?

Consistency of preparation and presentation is maintained as the size of the portioned

item is standardised.It is good for improving cost control.It result in better quality control

as the shrinkage factor of portioned item is established with the coating time and

tenderness level.It is necessary for calculating the preparation cost and trimming of all

ingredients.

Question 20. What is MSA? What are the guaranteed quality levels of MSA?

MSAis a 'tendernessguaranteed' grading program that grades beef based on eatingquality.

TheMSAsystem grades each cut on eatingquality, concerning tenderness, juiciness,

flavour and overall liking. The evaluation can be 3, 4 or 5 star and each cut is marked as

needs be.

Question 21. List 5 steps which could be followed when defining purchasing

specifications?

Name of the category.

Specify the primal

Specify the cut carcass, primal, portion cut, fresh, frozen

Specify portion, cuts like ready to cook, trimmed and portion.

Specify the preparation method such as boned, trimmed and rolled.

Question 22. What are the common Alternative Product Descriptions used for the

following cuts of beef?

Product Description Alternative Product Description

Striploin Sirloin-Newyork cut-porterhouse.

Cube Roll Robe eye roll scothfillet-rib fillet

Blade Colb

Thick Flank Round - knuckle

D-Rump Rump- top sirloin

Topside Inside

Outside Silverside-corned beef.

Shortloin T-bone- club porterhouse

Tenderloin Eye fillet- fillet

Over Prepared Rib Rib eye cutlet-standing Rib Roast.

Question 23. How do aspects like price, quality and storage capacity affect your

choice of supplier and frequency of ordering?

Clarify your needs based on the menu and the key products that you will use. Confirm

the availability of the product and enquire about any price variations. For large

establishments such as a club or hotel you may be able to lock in prices for the whole

year. This will allow you to plan your budgets and fulfil the business objectives and

required profit margins.Storage capabilities will play a role and product on be ordered

vacuum packed to minimise waste. Any frozen product can be stored as back up and

thawed overnight in the cool room. Cash flow is one of the key benefit of business and

stock that is not sold is dead money.

Checkpoint 5

Question 24. Provide 6 measures that can ensure correct hygiene standards are met

when handling meat?

1.Prepare meat in one designated area of the kitchen. Moreover, workbenches,

equipment, trays, storage containers must be clean and sanitised.

2.Always store raw meat on lower shelves of the dry store below cooked foods.

3.Prevent dripping of liquid from raw foods by storing food in clean containers.

4.Use colour coded boards for cutting of raw ítems

5.Store at temperatures below 4°C for raw meat

6.Minced meat should be processed on the same day it is purchased.

Question 25. What are the requirements for efficient storage and thawing of frozen

meat?

Store meat items in a freezer at -12°C or below

Frozen meat is best thawed in the refrigerator at 1-4°C

Meat which has been thawed must be re-frozen within 3 hours.

Seal meat cuts in plastic wrap to prevent drying out

Label and date all meat items placed in frozen storage

Regularly rotate the stock

Question 26. Which provisions are essential to ensure the safe and correct storage of

fresh meat?

Apply FIFO for stock rotation.

Temperature of cool room should be below 4°C.

Store cooked and uncooked meat separately.

Store carton meat on the floor to prevent contamination from food on shelves

Question 27. List 8 pieces of equipment and utensils typically required to prepare

and process meat?

Meat bats

Meat hooks

Larding needles.

Mincers

Slicing machines.

Food processors

Weighing scales.

Meat thermometers

Question 28. Provide an example of a restaurant cut which can be obtained from
each of the following primal cuts?

Short loin bone-in - T-Bone steak

Leg - schnitzel

Shank -ossobuco

Tenderloin - Fillet steak

Striploin - striploin steak

Checkpoint 6

Question 29. List 4 aspects which must be considered when deciding whether to

break down a carcass or to use portion controlled cuts?

The time involved in the preparation of a side.

The price differences between PCCS.

The yield of usable meat, bones and offcuts.

The possibility of using all items in your menu

Question 30. Provide 5 quality signs for good quality pork meat?

No bristles.

Pink bones

A clean smell

Firm and white fat that is not too thick.

A light pink colour with darker shading near the bones.

Question 31. Provide 2 examples of restaurant cuts which can be produced from the

following primal cuts from pork?

Shoulder - diced or minced

Leg - schnitzel, steak

Loin - rack, cutlet

Belly - spare ribs, American spare ribs

Tenderloin - fillet, medallions

Trimmings - diced, stir-fry, mince

Question 32. List 4 quality indicators for good quality lamb?

1.Bright red meat

2.White, firm fat covering

3.Fine grain

4.White bones with bright red blood insid

Question 33. Provide a menu example for the following restaurant cuts from lamb?

Diced lamb Lamb curry

Forequarter chop Lamb curry

Loin chop Roast saddle ,lamb saddle

Rib loin, mid loin, backstrap Rosettes of lamb, rack of lamb

Fillet, butt tenderloin, tenderloin Stuffed lamb fillets with thyme jus

Topside, round, chump, silverside Lamb schnitzel, lamb steak

Frenched lamb shank Lamb shank in tomato sauce

Checkpoint 7

Question 35. Provide 3 cookery methods suitable for the following primal cuts of

veal?

Primal Cut Cookery Method

Neck – whole boned/rolled Stewing, braising, roasting

Shoulder– whole boned/rolled Stewing, braising, roasting

 Breast Stewing, braising, roasting

Saddle Grilling, pan frying, roasting

Loin Grilling, pan frying, roasting

Tenderloin Grilling, pan frying, roasting

Leg – long and short leg Grilling, pan frying, roasting

Shin/Shank Stewing, braising, roasting

Question 36. Provide 1 example of a restaurant cut which can be obtained from

each of the following primals?

Primal Cut Restaurant Cut

Chuck Diced beef, chuck steak

Blade Master trim cuts, diced, blade steak

Brisket Spare ribs

Rib eye Rib eye steak

Short loin/bone-in, striploin bone out T-Bone, striploin

Tenderloin Fillet, diced

Butt Topside, round, rump

Shink/Shank Stewing meat, ossobuco

Question 37. Provide a description with portion sizes for the following restaurant

cuts from a beef fillet?

Terminology Description Serving size

Double fillet steak, grilled

1. Chateaubriand 350 g
sliced at the table

2. Fillet steak Single steak 180 g + fillet

 Small bone, less meat, cut

into 3 small steak, 2 per

3. Filet mignon 150 g +3*50 g
serve

Tournedos are medium

4. Tournedos/filet mignon sized fillet steak, 2 per 2*80 g

serve

The tail end is ideal for

strips as it is extremely
5. Fillet strips/filet sauté 140 g
tende1

Question 38. Provide an explanation for the following meat cuts?

Cut Explanation/Alternatives

A slice of the leg primal, traditionally 2

slices from the trimmed knuckles

Schnitzel/escalope/scaloppine
muscles. Any log primal can be used,

usually flattened.

A thin slice of steak flattened thinly, also

Paillard
referred to as minutes stead

Topside Large leg primal muscle on the inside of

the leg thus fairly

tender, also referred to as cushion or

inside
 Large leg primal muscle on the outside of

Silverside the leg consisting of the outside and eye

round, tougher meat

Medium sized leg primal muscle on the

Rump top of the leg, which is attached to the

loin. It is very tender

The most tender part from the inside of

Tenderloin
the inside of the animal, known as fillet

Striploin very tender meat primal from the

Sirloin
back of animal

From the cutting line between forequarter

and

hindquarter, the "best" part in lamb but

Rack/best end
can also be used

for other meat type.

Question 39. Provide 3 reasons for the traditional use of larding?

Equipment features like atmospheric steam and moisture injection were non-existent

and processes like slow

roasting and its effects not commonly known therefore larding was used.

Cuts low in fat like topside were often larded before roasting or braising to provide the

relatively dry meat with

additional moisture and if smoked bacon fat was used, additional flavour

It enhance presentation of meat cuts as traditionally all sauces were served à part.

Checkpoint 8

Question 40. What is the meaning of the term barding? How is barding used for

meat and what alternatives for barding are often utilised for meat preparations?

The term barding comes from the French word "barder," meaning to wrap in bacon.

Barding may be used for small meat cuts like back straps of game and small fillets and is

still widely used in Chinese cookery.It is sometimes also referred to as surface larding

and was traditionally used to cover the breasts of game birds during roasting.

Question 41. What is the purpose of marinating meat? Which types of marinades

are commonly used for various applications?

Marinades are used to give flavour to food. It is important to select a marinade that

complements the flavours of your food.Instant marinades using e.g. lemon juice,

Worcestershire sauce, soy sauce, yoghurt and Tandoori paste are used for first class cuts.

Soaking marinades using e.g. buttermilk, red wine, beer, vinegar and brines are used for

tougher cuts, older animals or as preparation for smoked or some cured meats

Question 42. Provide a description for the following preparation techniques?

Tenderising - Tough meat can have this done to make it more tender or to speed up the

cooking process. It can be done physically, e.g. Flattening a schnitzel with a mallet, or

enzymatically, e.g. Marinating tough cuts in paw-paw.

Skewering - Meat offcuts are threaded onto bamboo or metal sticks then grilled. The

meat can be interspersed with other items such as blanched onions, mushrooms and

capsicum. Typical menu applications are shashlik, satay and brochettes

Rolling - This can be used in a variety of ways. A primal cut, e.g. Topside, is sliced

thinly into schnitzel and then flattened out and filled with either a farce or other

ingredients such as sautéed onions, vegetables or even fruit. The item is rolled up and

tied or kept in place with skewers. It can then be grilled, pan-fried or braised depending

on the tenderness of the item.

Stuffing and trussing -When roasting meat, extra flavours are sometimes added in the

form of stuffing, often to the cavity formed by the removal of the bone. In order to keep

the stuffing inside and moist, the meat is tied up. This is referred to as tying or trussing

and there is a number of methods that can be used

Mincing -All offcuts and trimmings can be minced and then used for menu items such as

sausages, hamburgers, rissoles and farces for second class cuts, e.g. Stuffed lamb

shoulder.

Question 43. Provide 3 variations of forcemeats which can be produced from meats

including off-cuts and trimmings?

1.Basic style: the forcemeat is minced twice and then worked over ice e.g. pistachio nuts,

diced

vegetables.

2.Rustic style: the ingredients used are roughly chopped, ground or minced such as

garlic, onion and liver

tend to be used.

3.Mousseline: is a fine force with a high fat percentage and is very light. It is used for

seafood, poultry or

pork.
Question 44. Provide 2 menu dishes and applications for each of the following fancy

meats?

Fancy Meat Menu Dishes and Applications

Brain Omelette, sausages

Caul Ballotines, terrkes

Heart Braised in wine, rogout

Hocks Slow roast, Asian braises

Kidney Breakfast, skewer

Liver Lamb's fry, pate

Oxtail Oxtail ragout, stew

Sweetbread Braised in beurre blanc, force

Tongue Crumbed, fried

Tripe Trspe in tomato sauce/ white wine sauc

Trotter Brawn, stewed

Checkpoint 9

Question 45. What are the preparation requirements for the following fancy meats?

1. Kidneys: veal, lamb and pork kidneys are used. Remove the urinary tract that is on the

inside and looks white- this part has the strongest taste.

2. Liver: mainly lamb's fry and calf's livers are used due to their finer structure and

flavour, while pork, beef and sheep are only used in ethnic dishes.

3. Oxtail: remove the surplus fat and then separate through the natural joints. Roast in the

own with mirepoire like a rogout, which will be flavoursome due to the high collagen

content of the bones.

4. Sweetbreads: these are the growth glands of an animal. The thymes gland in the throat

and the pancreas nearthe stomach.

5. Tongue: veal, ox and lamb tonguesau used. Boil or braise, then test between your

thimb and index finger to see whether it is tender enough at the tip.

6. Tripe: this is the stomach of cattle. It can be purchased blenched or unbalanced, you

only need to simmer it for about 30 minutes using a cold water start.

Question 46. Why are moist cookery methods like boiling, stewing or braising

ideally suitable for tougher cuts of meat?

Clastin has a yellow colour and does not get tender through cooking and can only be

broken down by mincing. The paddywhack in the striploin is a good example.Collagen

looks white/clear and has to be either removed with the knife (trimmed), or cooked

slowly with moist heat to convert it into gelatine.

Question 47. How does temperature control and timing affect the tenderness of the

final product?

High temperature and long cooking times tend to result in dry, tough items.

High temperatures and long cooking time, the more moisture is lost from the item.

Roasting is the most popular cooking method used for meat.

It is not as simple as roasting at low temperature to minimise cooking loss, however,

because higher temperaturealso result in a crisp exterior, which is often desirable.

Question 48. What are the terms and internal temperatures for each degree of

doneness in red meat?

Well done - biencuit 70*C

Medium - a point- 60*C

Rare - saignant - 55*C

Very Rare - Blue -52*C

Checkpoint 10

Question 49. What are the requirements for resting and carving meat that has been

roasted?

Meat is rested before carving to tighten the meat fibres and retain the heat.As the meat

cooks, the juices are pushed into the centre and as the meat relaxes the juices are drawn

back out. If you carve the meat straight after roasting, the meat will be saturated and

red.Also remember that the residual heat in the roast will continue to cook the meat after

it has been taken out, so it should be removed just before it is at the desired degree of

doneness

Question 50. How do cooking times and fat content determine the degree of

doneness?

Cooking ames are also a good guidelines for determining the degree of doneness. Pork,

veal and beef should be cooked for 60 minutes per kilogram to get it to the point stage,

45 minutes will take it to medium - rare.She desired degree of doneness for a menu item

will depend on the item itself and the customer's performance.

Question 51. How do cooking losses affect portion control? How are cooking losses

determined?

Also consider the trimming loss when calculating how much raw ingredients is needed to

result in the desired amount on the plate. Divide the difference between trimmed and

cooked weights by the trimmed weigh and multiply it by 100 to get the cooking.

Question 52. What are the essential considerations for workflow and time
constraints when planning and writing menus?

When waiting the menu it is important to consider the impact of your choices during

services. You must considerthe cooking time of the various item, your own and grill

space write the menu to that it utilise a range of equipment and cookery methods to

spread the load. It will also allow you to utilise staff more effectively.

Question 53. Provide a suitable second class cut for the following methods of

cookery?

Method Suitable cuts

Boilling Use tougher items, ribs, older carcasses

for broth

Deep poaching Whole joints, restaurant cuts.

Stewing Used diced meat items.

Braising Garge pieces or whole joints

Depp-frying Portion pieces, crumbled or battered

Checkpoint 11

Question 54. What are the general considerations for suitable sauces and

accompaniments for meat dishes?

Sauces often make the dis as they provide the added subtlety or extra contrast, just

imagine a rich smoked port lion balanced with a port sauce, a grilled pork loin with a

slightly pungent mustard sauce, or a beef filler with a rich chorine sauce. French fries go

well with a steak and saute potatoes also provide some extra crunch, whilst fried kumara

can provide an interesting variation and provide more colour. Vegetables and salads are

of course popular and essential from a nutritional point of view.

Question 55. What are the nutritional benefits of game meat in a healthy diet?

Game is easily digested because it is less fatty than meat. Eating game flesh is useful for

building and repairing human body tissues and providing energy. Some game items such

as kangaroo are relatively inexpensive, very low in fat and provide excellent menu

variety.

Question 56. Provide 6 examples of furred game?

1.Boar

2.Buffalo

3.Goat

4.Rabbit

5.Kangaroo

6.Venison

Question 57. What should be considered when choosing accompaniments and

creating garnishes for meat dishes?

Combine seasonal ingredients together for optimal flavour e.g. game is harvested in

autumn so use autumn fruits and mushrooms, which are also gathered at this time, as the

accompaniments to the game.Starches such as risotto, fresh, pasta, sizzle, Williams,

potatoes, all assist is soaking up the rich juices.

Question 58. What are the nutritional benefits of buffalo, goat, kangaroo and

venison which make these meats ideal for nutritionally balanced meat alternatives?

Buffalo is very low in fat (1.8%) and has the lowest cholesterol level of all domestic

meats - 46mg per 100grams.Kangaroo meat is a fine-textured soft meat with strong

muscle fibres, moderate fat content and lots of connective tissue.Buffalo contains
significant amounts of omega-3 polyunsaturated fats, which are protective against heart

disease and other inflammatory disorders.Prime goat meat is lean, tender and juicy. From

a nutritional perspective, kangaroo provides a valid menu alternative due to its high

protein content with an extremelylow fat content (2%).

Question 59. List 5 aspects which need to be considered to prevent contamination of

meat in storage, whilst on display and holding for service, and during preparation

and plating. What does this require in terms of food labels?

Food must be stored outside the danger zone - either refrigerated below 4°C or heated

above 70°C to be safe.Keep food types separate to avoid cross-contamination and

consider your work processes during preparation and plating.Small takeaway containers,

vacuum packaging and plastic wrap all assist in keeping product in optimum condition

and minimising waste through spoilage or drying out.Any products placed into storage

must be labelled, listing the product name, the production date and the name of the

person responsible.Labelling is a very important step as it will ensure that Last-in First-

out principles are followed and it also helps to extend thelifespan of your products.

Question 60. List 6 processes which must be followed to ensure a clean workplace

during preparation and service and at the end of a shift?

1.In order to be effective, the sanitation process requires a clean and detergent-free

surface.

2.Throughout your shift you should do regular "tidy up" procedures as you move

between tasks.

3.Keep utensils separate from each other and makes sure you do not cross-contaminate

your ítems
4.Cleaning and sanitising should be carried out as separate procedures

5.First you sanitise and then you clean to prevent any chemical residue on work surfaces.

6.At the end of your shift you will need to conduct a more thorough clean of all your

work surfaces, such as benches and shelves, as well as equipment, and finally the floor