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

Competency Field
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


Pork Butchery - Meat Retail

This handbook is used in conjunction with the DVD on Pork Butchery. On completion of this unit the student will be able to: identify the primal sections of the pork carcass and the primal cuts serviced from each section, break pork carcass, prepare all primal cuts, slice, cut, trim label and display primal cuts, bone, roll, sew/net pork primal cuts and trim and prepare all pork cuts. The DVD covers the identification and breakup of pork carcass along with the preparation, boning, slicing, cutting, rolling and trimming of all pork primal cuts.
Duration: 59 minutes.

DVD$16.95
Learner Guide$27.75

Use Numerical Applications in the Workplace

On completion of this unit of competence students will be able to implement work requirements including: 
• mathematical information in work instructions, SOPs and documents • basic mathematical operations used to perform workplace tasks.

Learner Guide$29.00

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