Cure, Corn and Smoke Meat Products - Meat Retail

Pricing

DVD: $16.95 Add To Cart
Learner Guide: $28.50 Add To Cart
Preview
  • PDF thumbnail
  • YouTube thumbnail

Description

This practical handbook introduces the preparing, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation or meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment. The DVD was produced in 1999.
Duration: 40 minutes.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMR317A: Cure corn and sell product, MTMS38C: Smoke product

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-750

TAFEshop Catalogue: 09.063.0404-E2

ISBN: 978-1-86393-249-3

TAFE SA

Related Resources


Store Meat Products - Meat Retail

This Learning Guide covers the following units of competence: • Store meat product – MTMR103C • Monitor meat temperature from receival of sale – MTMR109B • Select, weigh and package meat for sale – MTMR203C.
When you have completed this Learning Guide you will be able to • correctly store meat products • rotate stock • maintain clean holding rooms • monitor temperature of meat products • monitor temperature of cool room and display cabinet • select, weigh and package meat for sale.

Learner Guide$28.00

Preparing Minced Meat Products - Meat Retail

The printed Learning Guide introduces the procedure of manufacturing minced meat products and provides guidelines to follow to develop the essential skills necessary to produce quality minced meat products. In the DVD component issues of trimming, manufacturing, mincer part identification, assembly operation and sanitation are discussed. In the DVD these points are presented clearly and in a manner suitable for study by apprentice Meat Retail Industry workers.
DVD Duration: 18 minutes.

DVD$16.95
Learner Guide$29.25

Chicken Butchery - Meat Retail

This practical handbook provides the learner with easy to follow methods of boning and preparation. Further utilization of chicken cuts by value adding is also presented. Some of the value adding techniques included are marinating, skewering seasoning, stuffing and pastry wrapping chicken cuts.  The DVD "Chicken Butchery and Preparing and Producing Specialised Value-added Products" supports this resource. The DVD was produced in 1999.
Duration: 60 minutes.

DVD$16.95
Learner Guide$28.50