Elements and Performance Criteria
- Select meats.
- Select primary, secondary and portioned cuts of pork, lamb, beef and veal required for menu items.
- Select game, fancy meats and offal as required for menu items.
- Apply and use leftovers to minimise waste and maintain quality.
- Select low-cost cuts and meat products when and where appropriate.
- Select the best supplier for quality and price according to enterprise requirements.
- Minimise wastage through appropriate purchase and storage techniques.
- Prepare and portion meats.
- Cook and present meats for service.
- Select and use a variety of appropriate cooking methods for meats.
- Cook and present a variety of primary, secondary and portioned meat cuts to standard recipe specifications.
- Cook and present a variety of game, fancy meats and offal to standard recipe specifications.
- Portion and serve meats according to menu requirements.
- Carve meats using the appropriate tools and techniques, taking into consideration meat structure, bone structure and minimal waste.
- Store meats.