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Assessment Short Answer SITHCCC014 PREPARE MEAT DISHES – Short answer SITHCCC014 PREPARE MEAT DISHES – Short answer Assessment a – Short answer Instructions You are required to answer all questions. Read each question carefully. Ensure you have provided all required information. On completion, submit your assessment via the LMS to your assessor. These questions assess the knowledge evidence required for this unit. Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes that give you the same opportunities in training as a person without a disability. Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task. To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question. You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). Q1: Your recipe instructs you to prepare a trivet from a mirepoix of vegetables. What does this mean? Q2:List three examples of garnishes you might use when serving meat dishes. Look at the ingredient lists for these three meat dishes. Use this information to answer Q3 to Q7. Meat dish Ingredients Roast beef Sirloin or ribeye roll – 1 kg Cooking oil – 80 ml Salt – to taste French or English mustard – 50 g Cracked peppercorns – 15 g Carrot – 80 g Celery – 80 g Onion – 80 g Vienna Schnitzel Veal escalopes – 4 x 120 g Flour, seasoned – enough to coat Egg wash – enough to dip Breadcrumbs – enough to coat Lemon slices Chopped parsley – 15 g Hard boiled egg slices – 4 Black olives, stoned – 4 Anchovy fillets – 4 Oil – 80 ml Clarified butter – 30 g Thickened veal jus (jus lié) – 120 ml Rabbit with Thai green curry Whole rabbit, cleaned – 1 Coconut milk, chilled – 750 ml Thai green curry paste – 60 g Lime leaf – 1 Salt – to taste Fish sauce – 15 ml Green chillies, finely chopped – 7 g Fresh basil, finely chopped – 15 g Fresh coriander, finely chopped – 10 g Q3:List the ingredients used in these recipes according to their category. Meat Fruit and vegetable Dry goods Dairy and eggs Herbs and spices Other Q4:List the cuts of meat, whether they are carcass, secondary or portioned cuts, and the cooking method used for each dish. Dish Meat cut Carcass, secondary or portion cuts Cooking method Roast beef Vienna Schnitzel Rabbit curry Q5:Based on the recipes or the methods listed in your learner guide for these recipes, what meat preparation techniques would you use for the three meat dishes? Q6:Escalope is a type of meat cut. What does escalope mean? Q7:The beef used for the roast beef is listed as sirloin. Where does this cut of meat come from on the carcass? Q8:Choose the accompaniment you would prepare for each of the following classical and contemporary meat dishes. Your choices of accompaniments are: rice, naan bread, sour cream, Yorkshire pudding, noodles. Roast beef Lamb korma Pork stir-fry Beef Stroganoff Osso Bucco Q9:Choose the best sauce to go with each of the following meat dishes. Your choices of sauces are: jus de roti, pepper, sweet and sour, apple, and mint. Roast lamb Roast beef Roast pork Fried pork Grilled steak Q10:What does the culinary term ‘saddle’ mean? Q11:What do the culinary terms ‘whole dressed’ and ‘sweetbreads’ mean? Whole dressed Sweetbreads Q12:Look at the different methods of cookery and describe which cuts of meat are best suited to each method. Method of cookery Meat cuts Braising Stewing Boiling Poaching Grilling Roasting Q13:What are three other types of roasting? Q14:List four pieces of information you might find on stock date codes and rotation labels. Q15:What information should you put on a date label attached to surplus food being stored for service at another time or day? Q16: You want to use some leftover meat cuts you’ve found stored in the freezer. Apart from quality, list two pieces of information on the label to look for when deciding whether or not to use the meat. Q17:What are the four age classifications of lamb? Q18:Live beef cattle are classified according to breed, age, sex and diet: all factors that have a direct effect on the quality, tenderness, flavour and price of the meat. What is the beef classified as for the following ages? Under 8 months old 1 to 2 years 2 to 4 years 4 years old and over Q19:Game meats are classified into feathered, furred, reptiles and other. List two examples for each category. Game classification Examples Feathered Furred Reptile and other Q20:List two things you can do to control portion sizes and ensure the dishes all appear the same when serving dishes to customers. Q21:You visually evaluate dishes and find the following problems. State how you would adjust presentation to address them. Dish looks crowded on the plate. Dishes lack colour/contrast. There are drips or fingerprints on rims of plates. Q22:The freshness and quality of fresh meat products can be determined by their appearance. With regard to colour, how should each of these fresh meats appear? Veal Lamb Kangaroo Beef Pork Q23:Put the following meat in order from most to least healthy (with 1 being most healthy and 4 being least healthy) based on their fat content, nutritional quality and cooking style. Stewed minced lamb leg Stir-fried beef tenderloins Deep-fried pork loin BBQ kangaroo fillet Q24:One of your customers is on a low-fat diet. Number the following methods of cookery in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable). Deep-fry Steam Roast Q25:What are three quality indicators (other than colour) for each of these fresh meats (appearance, fat content, texture)? Beef Pork Lamb Veal Q26:Briefly explain and provide two examples of these three meat cuts – primary, secondary and portioned. Primary Secondary Portioned Q27: Briefly describe the following portion cuts. Medallions Rack Cutlet Q28:Look at the list of dishes and style of cuts. Using the dropdown menu, decide whether they are secondary or portioned cuts. Roasted rack of lamb Hungarian goulash Veal medallions in cream sauce Roast beef with Yorkshire pudding Steak tartare Roast leg of pork with sage and onion Poached buffalo fillet with Port chilli glaze Q29:How do the preparation methods of these dishes help improve the nutritional value of the final dish? The roast beef is placed on a mirepoix of vegetables during cooking Shallow-frying cubed beef brisket prior to braising the meat for curry. Trimming meat for stir fry beef with noodles. Q30:Your pickled meat is very salty after boiling. What is the likely cause? Q31:The deep fried pork is soggy and oily. What is the likely cause? Q32:What should you do if the dish you’re preparing doesn’t meet quality requirements for taste or texture? Q33:You have removed a roasted leg of lamb from the oven. What must you do before carving it to help ensure optimum taste and texture? Q34:What type and texture of meat is suitable for stewing? Q35:Your roasted meat is dry. How could you prevent this happening in the future? Q36:From which countries did the following traditional dishes originate? Buffalo wings Beef stroganoff Wiener schnitzel Veal scallopini Souvlaki Masaman beef curry Steak and kidney pudding Q37:Look at the list of meat products and dishes. Describe them and where they originated. Use your research skills to find the answers. Meat product Definition and origin Pancetta Pâté Estouffade Blanquette Q38:Why would you add marinade to meat? Q39:Match the following preparation tasks to each cut or type of meat. Truss and tie Stuff and roll Mince Marinate to impart flavour and tenderise Tenderise with meat hammer Aging Skewer Cut or type of meat Preparation task Tough rabbit Boned out leg of lamb Rolled and stuffed pork loin Beef topside steaks Vacuum-packed beef sirloin Diced or cut strips of lamb for kebabs Beef topside for lasagne Q40:Look at the preparation steps for these dishes. What preparation tasks are utilised in each recipe? Grilled sirloin steak Preheat the bar grill, one side on full heat, one side on half heat. Trim the steak of excess fat and flatten with a meat hammer to an even thickness. Roast leg of pork with sage and onion stuffing Remove the bone from the leg of pork. Open the boned leg out to form a rectangle of even thickness. You may need to trim meat from one area and move it to another to do this. Mix all stuffing ingredients together well and season to taste. Add more breadcrumbs or liquid as required. Arrange the stuffing in a line lengthwise down the middle of the opened out leg. Evenly and tightly roll the leg meat around the stuffing and truss using butcher’s net or string. Barbequed spare ribs Sweat the onion and garlic in the peanut oil over low heat. Mix in the sesame oil, vinegar, tomato purée, honey, stock, Worcestershire sauce, mustard, ginger and thyme. Season with pepper and salt. Bring the marinade/barbeque sauce to the boil and simmer for 10 to 15 minutes. Allow to cool. Trim the spare ribs of excess fat and sinew. Cut in between the ribs to get four equal slab portions or cut in between each rib to get individual ribs. Place the prepared ribs into the cooled marinade, cover and leave overnight. Q41:Using the recipes listed in Q40, what are the two methods of cookery used? Q42:What does ‘ageing’ meat mean, and for what reasons do you age meat? Q43:Outline the steps involved in roasting quality cuts of beef, veal, lamb or pork (including the required cooking temperature). Q44:How should you care for and maintain your knives? Q45:List four different types of knives, tools or equipment you might use when roasting meat. Q46:List two types of knives, tools or equipment you might use when stewing meat. Q47:What tools or equipment could you use to tenderise and flatten meat portions? Q48:How would you weigh and measure the following ingredients? 250 g diced meat 1 tbsp tomato paste 250 ml water 6 button mushrooms Q49:List three tools or pieces of equipment you need for carving meat. Q50: Why is cleaning your equipment such an important and safe practice? Q51:List four safety tips you must follow when using knives. Q52:You have a recipe for 12 portions of beef stew. The recipe lists 1 kg beef and 24 mushrooms in the required ingredients. How much of each ingredient do