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
AQF - Australian Quality Framework
Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry Classification Scheme
National Code - Training.gov.au
THHBCC07B: Select prepare and cook meat
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