CHAPTER 8 BEEF PORK LAMB AND VEAL PRACTICAL INSTRUCTIONS(英文电子书).ppt

* This instruction presentation is created to ensure the practical training sessions are conducted in a professional manner to ensure the Commis and Sous Chef are gaining development, skills, craftsmanship to be successful in the Culinary Training Program. In this instruction presentation the set up is for 1 candidate, depends on the size of group of candidates the Sous Chef sets up the practical session. Each candidate has to do the complete practical session in order to gain the skills, craftsmanship and knowledge. The Sous Chef will demonstrate each task and the candidates will repeat the task with guidances of the Sous Chef. The Sous Chef shall prepare them selves in advance to ensure quality training will be given. The Sous Chef has the set of the practical sessions completed before the time of training starts to ensure the candidates get quality time of training. Chapter 8 is done in 2 different sessions. 1 Theoretical and 1 Practical Beef – Veal – Lamb Pork Chapter 8 is concerned with those meats which are from livestock, these being farm animals kept for use and profit. These meats are derived from these four type of animals. These animals are all inherently different in shape and size, and ultimately taste. However, they do share a wide variety of common characteristics. Even though different in size and shape they do have the same bone structure. In this Chapter we will do the practical session based on Beef and Pork meat. Veal is the meat of dairy calves Spring Lamb Domesticated Cow Domesticated Pig Beef and Veal cuts are mostly the same preparation Lamb Primal Cuts Lamb Primal Cuts are very much the same as that for Beef. However Veal and Lamb have a additional part of the animal we use for food preparation. Sweetbreads are an offal that is a Gland on the top of the neck that looks like Brains but more firm in texture. Beef have sweetbreads, however as the animal gets older the sweetbreads shrink and get tougher after 1.5 – 2 y