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 © 2017 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


Care for Personal Equipment - Meat Retail

This handbook identifies and describes the types of personal equipment used regularly in a retail meat outlet. It also covers the maintenance, care and storage of the equipment, together with technical units "Sharpen Knives and Maintain Personal Equipment". The DVD for this topic covers a number of areas including: identification of personal equipment, knife sharpening, hygiene and sanitation, both personal and workplace and basic handling, use and storage of chemicals. Although this DVD deals mainly with identification, sharpening, cleaning and proper store of the personal equipment used in a meat retail outlet, it could also prove useful in other sectors of the meat industry. The DVD was produced in 1999.
Duration: 60 minutes.

DVD$16.95
Learner Guide$28.00

Forequarter Beef Butchery - Meat Retail

This practical handbook is an introduction to various breeds of cattle and the characteristics of the carcasses produced by selective breeding programs. The handbook is designed so the student can gain knowledge and experience in the break up, boning, rolling and basic selling and display of a forequarter beef. The DVD covers: the identification and breaking processes of the forequarter beef and boning, rolling, slicing, cutting and trimming of the primal cuts derived from beef forequarter. The DVD was produced in 1999.
Duration: 53 minutes.

DVD$16.95
Learner Guide$28.50

Prepare Specialised Meat Cuts - Meat Retail

This DVD presents the methods and procedures involved in preparing master trim beef cuts, trim lamb cuts and new fashioned pork cuts. The DVD was produced in 1999.
Duration: 98 minutes.

DVD$16.95