Whilst most establishments purchase portion-cut meat you still need to be aware of where the cut is located on the carcass, the associated quality points and the correct cookery method applied to each item to maximise its flavour and texture. Take the cut location and associated quality points into account to determine the appropriate cookery method to achieve the optimum menu outcome. Once you have these principles right it will be easy to create good dishes and achieve essential profits!
Components in this Module
1 - Introduction
- Introduction
- Nutritional Importance
- Selecting Ingredients
- Selecting Equipment
- Assembling and Preparing Ingredients
2 - How to Select Meat
- Checkpoint 1
- Quality Aspects of Meat
- Meat Quality and Tenderness
- Brands and their Use for the Chef
- Muscle Usage and its Impact on Meat Quality
- Carcass Tenderness
- Muscle Usage Video
- Breed
- Diet
- Science Break: Unhealthy Feed
- Stress and pH
- Checkpoint 2
- Age
- Ageing
- Tenderstretching
- Vacuum Packaging
- Vacuum Packaging Food
3 - Types of Animals and Quality Indicators
- Types of Animals and Quality Indicators
- Quality Indicators
- Comparison of Knuckles
- Checkpoint 3
- Using AUS-MEAT Specifications
- Ordering Specifications
- Types of Packaging
- What is MSA?
4 - Purchasing and Storage of Meat
- How to Define Purchasing Specifications
- Beef Product Descriptions
- Specific Dietary Requirements
- Checkpoint 4
- How to Order Meat
- Importance of Hygiene with Meat Products
- Poor Handling and Storage
- Storage of Frozen Meat
- HACCP
- HACCP Cycle
- Purchasing and Storage of Game
5 - Meat Preparation
- Meat Preparation Equipment
- Breakdown of Carcasses
- Carcass Explanations
- Checkpoint 5
- Seam Cutting
- Dissection of a Carcass
- Carcass Separation Videos
- Dissection of the Leg into Primals
- Primals Videos
- Yield and Production Costs
- Pork
- Primal and Restaurant Cuts of Pork
- Carcass Breakdowns - Pork
- Primal and Restaurant Cuts of Pork Videos
- Lamb
- Primal and Restaurant Cuts of Lamb
- Carcass Breakdowns - Lamb
- Primal and Restaurant Cuts of Lamb Videos
- Grain Fed Lamb
- Checkpoint 6
- Beef and Veal
- Beef and Veal Classifications
- Primal and Restaurant Cuts of Veal
- Carcass Breakdowns - Beef
- Carcass Breakdowns - Veal
- Primal and Restaurant Cuts of Veal Videos
- Primal and Restaurant Cuts of Beef
- Primal and Restaurant Cuts of Beef Videos
- Yield of a Beef Striploin
- Trimming Sirloin/Striploin Plate
- Restaurant Cuts from a Beef Fillet (Tenderloin)
- Restaurant Cuts from a Beef Fillet
- Alternative Terminology for Primals
- Primal Cuts Challenge
- Common Preparation Techniques
- Checkpoint 7
- Marinades
- Other Common Preparation Techniques
- Common Preparation Techniques Videos
- Larder Preparations
- Forcemeat Products
- Preparation of Fancy Meats Pt1
- Preparation of Fancy Meats Pt2
6 - Cooking Meat
- Checkpoint 8
- Cooking Meat
- Cooking Temperature and Loss
- Doneness
- Carving
- Checkpoint 9
- Calculating Cooking Loss
- Workflow Considerations and Time Constraints
- Cookery Methods and Menu Examples
- First Class Cuts
- Cookery Methods & Menu Examples: Second Class Cuts
- Second Class Cuts
- Checkpoint 10
- Cooking Pork
- Making Crackling
- Cooking Beef and Veal
- Cooking Lamb and Goat
7 - Presentation
- Presentation
- Presentation Styles
- Sauces
- Accompaniments
- Sauces
8 - Game
- Game
- Types of Game
- Distinguishing Features of Furred Game
- Boar
- Buffalo
- Goat
- Hare/Rabbit
- Kangaroo/ Wallaby
- Venison
- Crocodile
- Horse
- Checkpoint 11
- Congradulations!
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au