SITHCCC036

Prepare meat dishes

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1: Introduction

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In this unit you will learn how to prepare and cook various meat dishes
following standard recipes. You will be able to select and prepare
ingredients, and use relevant equipment, cookery and food storage
methods.

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SAFE FOOD HANDLING

You will have learned about safe food handling already, but it is important
to refresh your memory on the key principles.

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TIME FOR SOME FACTS

Look at the following Fact Sheets:
• Fact Sheet 1 - Following Hygienic Work Practices
• Fact Sheet 4 - Managing Food Safety Hazards and Risks
• Fact Sheet 5 - Safe Food Handling

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MEAT
Meat can contain a number of harmful bacteria including:
• salmonella
• listeria
• campylobacter
• e.coli.
Each of these bacteria can cause food poisoning which, in vulnerable
groups, can be extremely serious and even fatal.

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LIFT THE LID

Read the information from the Australian Institute of Food Safety about
the best practices for preparing raw meat at the link below.
Website:
https://www.foodsafety.com.au/blog/best-practices-for-preparing-raw-meat
-2

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FOOD STORAGE
As with any food items you must ensure you are using ingredients that
are in date and fresh. Food safety standards require that food is labelled
and rotated to ensure freshness and quality.

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LIFT THE LID

Learn more about the requirements of food labelling, use by dates and
best before dates at the link below.
Website:
https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
Research the ‘Julian Date’ and take notes.

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LIFT THE LID

You will find comprehensive information about shelf life and labelling
requirements for meat at the link below.
Website:
https://www.primesafe.vic.gov.au/standards-and-guidelines/primenotes/sh
elf-life-and-labelling-requirements-for-meat-products/

Read the material in the article and take comprehensive notes. (Hint: This
material may be useful during the written exam for this unit.)

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WHAT’S COOKING?
Look in the dry store, fridge/cool room and freezer and note down the
information you learn from labels on meat and meat products in stock.
Try to find at least one example of a Julian Date and work out the date.

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STORING MEAT
• Store meat correctly to avoid food poisoning.
• Freeze and thaw meat correctly.

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TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 6 - Receiving, Storing and Maintaining Food
Review the information in the Fact Sheet, taking particular note of the sections relating
to storing chilled and frozen foods.

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CHOOSING FRESH, QUALITY MEAT

• Butchering
• Colour
• Smell
• Look and feel
• Use-by dates
• Storage

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LIFT THE LID

You will find a lot of valuable information about the packaging, storage
and shelf-life of meat in Australia at the following link. Refer to page 7 for
a list of signs of meat which is fresh compared with meat which is at the
end of its shelf life.
Website:
https://www.mla.com.au/globalassets/mla-corporate/research-and-develo
pment/program-areas/food-safety/pdfs/shelf-life-of-australian-red-meat-2n
d-edition.pdf

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LIFT THE LID

The following article provides some great information about how to
choose fresh, quality beef. It is from an American site so some of the cuts
mentioned may be unfamiliar but the principles are still useful.
Article: https://www.chefsteps.com/activities/selecting-meat-for-purchase

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LIFT THE LID

Read the following articles about selecting quality meat products.
Compare the different advice and compile a list which makes sense to
you. Share two of the tips from your list in a group discussion facilitated
by your trainer.
Article:
http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-me
at/choosing-meat/

Article: https://www.theculinarypro.com/about-meat-and-poultry

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SHARE PLATE
You and the group will discuss signs of food spoilage and contamination,
specifically those seen in meat products.
Your trainer will facilitate the discussion and begin by leading with
examples.

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WHAT’S COOKING?
Look at the meat and meat products in your training kitchen. Check that
foods are rotated and that food in stock is fresh and of quality with no
signs of contamination and spoilage.
Check that storage conditions are optimal by checking temperature
gauges and taking temperature measurements.

1: Introduction
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EQUIPMENT AND UTENSILS

When preparing and cooking meat you will use a broad range of
commercial kitchen equipment and utensils. You should already be
familiar with these from other units in your course.

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TIME FOR SOME FACTS

Review the Fact Sheets to refresh your memory on the range of equipment and
utensils available.

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THE IMPORTANCE OF MANUFACTURER INSTRUCTIONS

• The manufacturer’s instructions are an important piece of information
when using any type of equipment.
• Instruction manuals provide information specific to the piece of
equipment.

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CLEANING AND SANITISATION

You should always make sure you have cleaned and performed any
necessary maintenance on equipment so that it is clean and safe to use
for the next time, or for the next person.

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TIME FOR SOME FACTS

Review Fact Sheet 7 - Cleaning and Sanitation to refresh your memory on the cleaning
and sanitisation requirements of working in a commercial kitchen.

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KNIVES AND KNIFE SKILLS

• It’s important to know what type of knives you will use when preparing
meat.
• The main knives you will use include butcher and boning knives,
carving knives, chef knives and utility knives.

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PRECISION CUTTING
The term ‘precision cuts’ relates to the techniques used to cut food into
precise shapes and sizes.

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TIME FOR SOME FACTS

Review Fact Sheet 19 - Knives to refresh your memory on the different types of knives
used in a commercial kitchen environment. Also review the types of precision cuts.
You will practise your precision cutting skills in the next topic.

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WORKING SUSTAINABLY
Every day you spend in the kitchen means you are using water, electricity,
gas and producing waste. The impact of the hospitality industry on the
environment is well known, and has led to changes in many practices.

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TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 8 - Working Sustainably
Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn
about what you can do to help reduce your impact on the environment.

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WORKFLOW PLANNING
Before you begin cooking, you must know what ingredients, equipment
and utensils you need, and how long food will take to cook. You must also
have a plan for which tasks will be completed during mise en place and
which tasks will be completed during service.

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TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 10 - Workflow Planning
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.

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MISE EN PLACE CONSIDERATIONS

When working with meat, there are some tasks which are highly suited to
being completed during mise en place and some that can only be
completed during service.

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SHARE PLATE
Work with your group to brainstorm as many meat-related tasks as you
can that can be completed during mise en place and those which can
only be completed during service.

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PRESENTATION AND QUALITY INDICATORS

• Balance
• Colour
• Contrast

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TIME FOR SOME FACTS

Look at the following Fact Sheets:
• Fact Sheet 39 - Presentation and Plating Techniques to refresh your memory on the
importance of balance, colour and contrast
• Fact Sheet 35 - Garnishes

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LIFT THE LID

The Culinary Pro provides some great information for plating and
presentation.
Website: https://www.theculinarypro.com/plate-presentations
If you have already visited this link, you can move on or review it to
refresh your memory.

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SPECIAL CUSTOMER REQUESTS AND DIETARY

REQUIREMENTS
It is quite common to receive specific requests from customers.

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TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 11 - Special Dietary Requirements

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LIFT THE LID

Research the following:
• What impact does a Kosher diet have on the way that meat is
prepared?
• What impact does a Halal diet have on the way that meat is prepared?

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COOKING PREFERENCES
• Blue
• Rare
• Medium rare
• Medium
• Medium well
• Well done

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LIFT THE LID

For more information about cooking preferences for meat, watch the
videos at the links below.
Video: https://www.youtube.com/watch?v=n7mBuHr2TxU (02:05)
Video: https://www.youtube.com/watch?v=VfqoYFQMGmg (02:21)

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2: Working with meat

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CULINARY TERMS
• Ageing • Marinating
• Barding • Mincing
• Deboning • Portioning
• Frenching • Rolling
• Game meats • Skewering
• Larding • Sous vide

2: Working with meat

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TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 40 - All About Sous Vide

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CULINARY TERMS
• Tendering
• Trimming
• Trussing and tying

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TIME FOR SOME FACTS

For more general culinary terms, or others that you come across that you are not sure
of, refer to Fact Sheet 14 - Culinary Terms.
You may like to take particular note of any culinary terms that you come across
throughout this unit for use in your assessment.

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MEAT CLASSIFICATION SYSTEMS IN AUSTRALIA

There are a few meat classification systems in Australia. They include:
• MLA
• Australian Meat Industry Classification System
• AUS-MEAT Quality System
• Meat Standards Australia.

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LIFT THE LID

For more information about meat classification systems and the
Handbook of Australian Meat (HAM) you can download the app at the link
below.
Website: https://www.ausmeat.com.au/handbook-of-australian-meat-app/

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PRIMARY CUTS
The eight pieces of the primal cuts include four
front and four hind quarters.

2: Working with meat

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LIFT THE LID

For more information about the various cuts visit the website below.
Meat classifications as defined in the Handbook of Australian Meat (HAM)
Language.
Website: https://askjohnthebutcher.com/beef-meat-primal-cuts
There are many videos available on this site and pdf documents of each
of the main primal cuts for beef, lamb and pork.

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SUB PRIMAL CUTS

Generally you do not buy the whole primal cut; it is portioned further into
sub-primal and secondary beef cuts.

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SECONDARY CUTS
Secondary beef cuts are when the primal cut is broken down into smaller
portions.

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PORTIONED CUTS
The portion cuts break the secondary cuts into individual serving sizes
depending on the portions. For example a 300gram rib eye or smaller
portions for the elderly or children.

2: Working with meat

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FAT CONTENT AND MARBLING

• The amount of intramuscular fat (IMF) is what causes the marbling
effect.
• The different amount of marbling influences the quality grade of the
cut.

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WORKING WITH BEEF

• History of beef

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LIFT THE LID

Research modern beef farming processes. How has the way that beef is
farmed changed over time? How has this changed the quality and flavour
of the meat that we have available to us?
Share your findings in a class discussion facilitated by your trainer.

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WORKING WITH BEEF

• Cultural/dietary/religious considerations
• Common cuts

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CHEF’S TOOLBOX
Go to the following website to explore the different cuts of beef commonly
used in Australia. Make a list of two recipes for each cut. Add your recipes
to your Chef’s Toolbox.
Website: https://www.australianbeef.com.au/know-your-meat/beef-cuts/

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LIFT THE LID

Watch the video in the following link where Troy Smith, a Melbourne
butcher, breaks down a side of beef into its individual cuts of meat.
Breaking down a side of beef with Troy Wheeler.
Video: https://www.youtube.com/watch?v=w6jCnYmnvyk (29:00)

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WORKING WITH BEEF

• Techniques

2: Working with meat

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LIFT THE LID

To learn more about preparation techniques visit the websites provided.

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WATCH AND LEARN

Your trainer will now demonstrate a range of the practical techniques that
you will need to use when preparing meat dishes.

2: Working with meat

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WORKING WITH BEEF

• Marinades and accompaniments

2: Working with meat

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CHEF’S TOOLBOX
Your trainer will now demonstrate a range of the practical techniques that
you will need to use when preparing meat dishes.

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WORKING WITH BEEF

• Cooking methods

2: Working with meat

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TIME FOR SOME FACTS

You will use braising, frying, grilling, roasting and stewing with beef. Refer to the listed
Fact Sheets for more information about each of these techniques.

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CHEF’S TOOLBOX
Research at least one recipe for beef using each of the cooking methods
listed. Add your findings to your Chef’s Toolbox.

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WORKING WITH BEEF

• Carving

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WATCH AND LEARN

Read the information about carving beef at the link below.
Website: https://www.recipetips.com/kitchen-tips/t--392/carving-beef.asp
Your trainer will then demonstrate a range of the practical techniques that
you will use when carving beef for use in meat dishes.

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WORKING WITH BEEF

• Sauces and garnishes

2: Working with meat

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CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with beef.
Add your findings to your Chef’s Toolbox.

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WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients
so that you can practise cooking with beef.

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WORKING WITH VEAL

• Veal

2: Working with meat

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LIFT THE LID

Research the differences between beef and veal. Is there a difference in
flavour? Texture? Are there differences in the way that veal should be
cooked?
Share your findings in a class discussion facilitated by your trainer.

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WORKING WITH VEAL

• Cultural/dietary/religious considerations

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LIFT THE LID

Earlier, you learnt that some religious groups avoid eating beef. Do the
same groups avoid eating veal? Discuss your answers with the rest of
your group in a discussion facilitated by your trainer.

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WORKING WITH VEAL

• Common cuts

2: Working with meat

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CHEF’S TOOLBOX
Cuts of veal are very similar to beef but, because the carcass is so much
smaller, the cuts are simpler. Compare the cuts and note the differences.
Then, make a list of two recipes for each cut of veal. Add your recipes to
your Chef’s Toolbox.
Website: https://topcut.com.au/veal/

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LIFT THE LID

Watch the video at the link below.
Video: https://www.youtube.com/watch?v=861gKT73GRo (25:00)
Compare the differences between breaking down a leg of veal and a leg
of beef.
You may like to make notes as you watch.

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CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly
used with veal.
Add your findings to your Chef’s Toolbox.

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CHEF’S TOOLBOX
Research at least five recipes which use different cuts of veal in different
styles of dishes.
Add your findings to your Chef’s Toolbox.

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WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients
so that you can practise cooking with veal.

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WORKING WITH GAME

• History of game

2: Working with meat

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LIFT THE LID

Research the different types of game meat available in Australia. How
popular are they? Which types are emerging? Are there particular health
benefits to any?
Share your findings in a discussion facilitated by your trainer.

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WORKING WITH GAME

• History of game:
o Kangaroo
o Wallaby

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LIFT THE LID

For more information on Wallaby meat and cuts available visit Lenah
Wallaby.
Website: https://www.lenah.com.au/wallaby-game-meat

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WORKING WITH GAME

• History of game:
o Venison
o Crocodile
• Common cuts

2: Working with meat

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LIFT THE LID

Watch the following video to see a deer carcass being broken down.
How to butcher a deer: Fallow Buck Butchery.
Video:
https://www.youtube.com/watch?v=8d9aQ5mMXv8&feature=youtu.be
(33:22)
What did you think about the chef’s knife skills? Was he safe? Did he
minimise waste? How was the processing of the venison different to the
processing of the beef?

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WORKING WITH GAME

• Techniques

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WATCH AND LEARN

Your trainer will now demonstrate a range of the practical techniques that
you will need to use when preparing game dishes.

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WORKING WITH GAME

• Marinades and accompaniments

2: Working with meat

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CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly
used with game.
Add your findings to your Chef’s Toolbox.

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WORKING WITH GAME

• Cooking methods

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TIME FOR SOME FACTS

You will use braising, roasting, grilling, frying and stewing with game. Refer to the Fact
Sheets for more information about each of these techniques.

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CHEF’S TOOLBOX
Research at least one recipe for game using each of the cooking methods
listed above. Add your findings to your Chef’s Toolbox.

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WORKING WITH GAME

• Carving

2: Working with meat

Topic 1: Insert topic title
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WATCH AND LEARN

Read the information about carving beef at the link below.
Website: https://www.recipetips.com/kitchen-tips/t--392/carving-beef.asp
Your trainer will then demonstrate a range of the practical techniques that
you will use when carving game for use in meat dishes.

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WORKING WITH GAME

• Sauces and garnishes

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with game.
Add your findings to your Chef’s Toolbox.

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WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients
so that you can practise cooking with game.

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WORKING WITH LAMB

• History of lamb

2: Working with meat

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LIFT THE LID

Research the importance of the lamb industry to Australia. How popular is
lamb? Which breeds are used for eating? Are there cultural aspects to
lamb?
Share your findings in a class discussion facilitated by your trainer.

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WORKING WITH LAMB

• Cultural/dietary/religious considerations
• Common cuts

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CHEF’S TOOLBOX
Explore the chart at the following link to learn about the common cuts of
lamb. Research two recipes for each cut and add them to your Chef’s
Toolbox.
Website:
https://www.australianlamb.com.au/know-your-meat/lamb-cuts-chart/

2: Working with meat

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LIFT THE LID

Watch the following video to see Melbourne chef, Troy Wheeler, process
a side of lamb.
Breaking down a side of lamb with Troy Wheeler.
Video: https://www.youtube.com/watch?v=oykumDx0qsQ (14:13)
You may like to take notes as you watch.

2: Working with meat

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WORKING WITH LAMB

• Techniques

2: Working with meat

Topic 1: Insert topic title
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WATCH AND LEARN

Your trainer will now demonstrate a range of the practical techniques that
you will need to use when preparing lamb dishes.

2: Working with meat

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WORKING WITH LAMB

• Marinades and accompaniments

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly
used with lamb.
Add your findings to your Chef’s Toolbox.

2: Working with meat

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WORKING WITH LAMB

• Cooking methods

2: Working with meat

Topic 1: Insert topic title
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TIME FOR SOME FACTS

You will use braising, roasting, grilling, frying and stewing with lamb. Refer to the Fact
Sheets for more information about each of these techniques.

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CHEF’S TOOLBOX
Research at least one recipe for lamb using each of the cooking methods
listed above. Add your findings to your Chef’s Toolbox.

2: Working with meat

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WORKING WITH LAMB

• Carving

2: Working with meat

Topic 1: Insert topic title
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WATCH AND LEARN

• Watch the videos about carving lamb at the links.
• Read the article at the link.
• Your trainer will then demonstrate a range of the practical techniques
that you will use when carving lamb for use in meat dishes.

2: Working with meat

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WORKING WITH LAMB

• Sauces and garnishes

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with lamb.
Add your findings to your Chef’s Toolbox.

2: Working with meat

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CHEF’S TOOLBOX
Your trainer will now provide you with a range of recipes and ingredients
so that you can practise cooking with lamb.

2: Working with meat

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WORKING WITH PORK

• History of pork

2: Working with meat

Topic 1: Insert topic title
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LIFT THE LID

Research the importance of the pork industry in Australia. How popular is
pork? Does Australia export its pork to other countries? What are the
ethical issues around pork husbandry?
Share your findings in a class discussion facilitated by your trainer.

2: Working with meat

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WORKING WITH PORK

• Cultural/dietary/religious considerations
• Common cuts

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Explore the chart at the following link to learn about the common cuts of
pork. Research two recipes for each cut and add them to your Chef’s
Toolbox.
Website:
http://australianpork.com.au/wp-content/uploads/2013/09/Australian-Pork-
Cuts-Chart-low-res.pdf

2: Working with meat

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LIFT THE LID

Watch the following video to see butcher, Adam Stratton, process a side
of pork.
Australian pork carcass breakdown.
Video: https://www.youtube.com/watch?v=B6fuolFC2UE (11:45)
You may like to take notes as you watch.

2: Working with meat

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WORKING WITH PORK

• Techniques

2: Working with meat

Topic 1: Insert topic title
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WATCH AND LEARN

Your trainer will now demonstrate a range of the practical techniques that
you will need to use when preparing pork dishes.

2: Working with meat

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WORKING WITH PORK

• Marinades and accompaniments

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly
used with pork.
Add your findings to your Chef’s Toolbox.

2: Working with meat

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WORKING WITH PORK

• Cooking methods

2: Working with meat

Topic 1: Insert topic title
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TIME FOR SOME FACTS

You will use braising, roasting, grilling, frying and stewing with pork. Refer to the Fact
Sheets for more information about each of these techniques.

2: Working with meat

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CHEF’S TOOLBOX
Research at least one recipe for pork using each of the cooking methods
listed above. Add your findings to your Chef’s Toolbox.

2: Working with meat

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WORKING WITH PORK

• Carving

2: Working with meat

Topic 1: Insert topic title
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WATCH AND LEARN

Watch the videos about carving pork at the links.
Read the article at the link.
Your trainer will then demonstrate a range of the practical techniques that
you will use when carving pork for use in meat dishes.

2: Working with meat

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WORKING WITH PORK

• Sauces and garnishes

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with pork.
Add your findings to your Chef’s Toolbox.

2: Working with meat

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WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients
so that you can practise cooking with pork.

2: Working with meat

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WORKING WITH OFFAL

• History of offal

2: Working with meat

Topic 1: Insert topic title
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LIFT THE LID

Research offal in Australia. How common is it on menus? How do
Australian diners generally feel about it? How do you feel about it? Have
you ever eaten it?
Share your findings in a discussion facilitated by your trainer.

2: Working with meat

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WORKING WITH OFFAL

• Cultural/dietary/religious considerations

2: Working with meat

Topic 1: Insert topic title
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LIFT THE LID

Offal is definitely more popular in some cultural groups than in others.
Research a cultural group where offal is popular. How is it prepared and
eaten?
Share your results in a group discussion facilitated by your trainer.

2: Working with meat

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WORKING WITH OFFAL

• Common cuts

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Research one recipe for liver and one recipe for kidneys and add them to
your toolbox.

2: Working with meat

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LIFT THE LID

Watch the following video on how offal doesn't taste awful!
Video: https://www.youtube.com/watch?v=QyzMtkD9jGA (03:34)
Does the video change the way that you feel about cooking and eating
offal? Share your thoughts with the rest of your group.

2: Working with meat

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WORKING WITH OFFAL

• Techniques

2: Working with meat

Topic 1: Insert topic title
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WATCH AND LEARN

Your trainer will now demonstrate a range of the practical techniques that
you will need to use when preparing offal dishes.

2: Working with meat

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WORKING WITH OFFAL

• Marinades and accompaniments

2: Working with meat

Topic 1: Insert topic title
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CHEF’S TOOLBOX
Research at least five offal recipes and review the accompaniments that
are listed with them. What do they add to the dishes? How do they
enhance the flavours and textures?
You might like to start at the link below.
Website: https://www.sbs.com.au/food/recipes/collections/offal
Add your findings to your Chef’s Toolbox.

2: Working with meat

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WORKING WITH OFFAL

• Cooking methods

2: Working with meat

Topic 1: Insert topic title
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TIME FOR SOME FACTS

You will use braising, grilling and frying with offal. Refer to the Fact Sheets for more
information about each of these techniques.

2: Working with meat

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CHEF’S TOOLBOX
Research at least one recipe for offal using each of the cooking methods
listed above. Add your findings to your Chef’s Toolbox.

2: Working with meat

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CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with offal.
Add your findings to your Chef’s Toolbox.

2: Working with meat

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WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients
so that you can practise cooking with offal.

2: Working with meat

SITHCCC036 Prepare meat dishes © 2022 RTO Works