Coordinate Cooking Operations

Classifications

Industry Classification Scheme
Cookery

National Code - Training.gov.au
SITHKOP005: Coordinate cooking operations

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2180

TAFEshop Catalogue: 16.030.3352

ISBN: 978-1-74282-451-2

TAFE SA

Related Resources


Pork Butchery - Commercial Cookery

This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal, select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat".  Duration: 25 minutes

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Poultry and Game - Commercial Cookery

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Lamb Butchery - Commercial Cookery

This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal, select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat". Topics include Primal Cuts, Primary Cuts Forequarter, Leg Cuts Butt Fillett, Loin Cuts.  Duration: 51 minutes

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