Meat and Offal Preparation flash card

Front

Describe five quality points that should be looked for when buying topside of beef.

Back

1. Good aroma (not rancid) 2. Deep red/purple colour to the meat 3. Meat should have a fine, grained texture 4. Almost dry to the touch 5. Fat on the outside should feel firm 6. Fat should be creamy white in colour 7. Fat should have a soft waxy texture

Front

Give four examples of cuts from a hind quarter of beef.

Back

Sirloin, fillet, rump, topside, T-bones, silverside, thick flank

Front

Give four examples of types of offal from a beef carcass.

Back

Oxtail, liver, kidney, tongue, tripe, heart

Front

Describe the stages when preparing a best end of lamb for roasting.

Back

1. Remove the skin 2. Saw/cleave off the breast part leaving thin part of the best end twice the length of the eye of the meat 3. Remove the sinew from underneath the fat at the back 4. Remove the tip of the blade bone 5. Bare the cutlet bones to a depth of 2cm 6. Clean between the cutlet bones 7. Score the fat in a criss-cross fashion

Front

List four methods of preserving meat and offal.

Back

1. Chilling 2. Vacuum packing 3. Freezing 4. Salting 5. Pickling 6. Smoking 7. Canning 8. Drying

Front

Describe three advantages of freezing as a method of preservation for meat and offal.

Back

1. Offal deteriorates quickly and freezing at -18c or below will slow the deterioration process. 2. Freezing immobilises the liquid water into solid ice crystals in meat, therefore the storage process will be greatly lengthened. 3. When defrosted (if frozen correctly) it can leave the meat relatively unchanged from its fresh state. 4. Freezing of meat and offal can be undertaken quickly and efficiently in comparison to other preservation methods. 5. Economical compared to other methods. 6. Accessible.

Front

State four factors in relation to portion control which should be taken into consideration when preparing meat and offal.

Back

1. Calculation to allow for trimming loss when preparing meat is essential when meat has been bought by weight. 2. Maintain a consistent portion weight of meat that depends on the cut and type of meat used. 3. Ensure that each prepared portion is visually equal to others. 4. The use of the correct tools and equipment (sharp knives and weighing scales for example) is important to maintain accurate portion control. 5. Higher quality commodities usually yield a greater number of portions than those of lower quality. 6. A standard recipe or procedure should always be followed to ensure the correct techniques are used to create the correct amount of portions. 7. Menu compliance.

Front

Explain why roasting is an appropriate cooking method for a fore-rib of beef.

Back

The process of roasting is an appropriate cooking method for a fore-rib of beef because it is considered a prime cut of meat which is tender in its protein structure. Tender joints are best heated quickly and just to the point that their natural juices begin to release. Roasting is one of the fastest methods to achieve this and develops natural flavour.

Front

Explain why braising is an appropriate cooking method for an oxtail.

Back

Because boiling is best applied to meats that have a firmer or tougher texture so that the prolonged effect of a wet, direct heat will slowly tenderise the meat. Generally meat that has a significant amount of connective tissue will use the process of boiling/poaching/braising/stewing/simmering to the best advantage and can produce excellent flavours.