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Cook meat dishes

This section addresses the following performance criteria:
• Select and use meat cookery methods

• Prepare marinades and meat accompaniments as required
• Follow standard recipes and make food quality adjustments within scope of responsibility

Select and use meat cookery methods

Different types of food and different dishes require particular preparation, cookery and service
methods.
Your organisation will undoubtedly have its own style of service. You might cook pizzas, gourmet
sandwiches of various kinds or perhaps you will cook a range of fried foods, pasta dishes, burgers or
other specialised dishes. Regardless of the type of food you cook and serve, you should have a basic
knowledge of culinary terminology, and of the methods of cookery appropriate to certain foods.
Foods, for instance, that are commonly deep-fried, can often be cooked on a griddle (for example,
fish, schnitzel). Yet foods generally roasted in the oven (prime cuts of roasting beef, whole game
birds or a leg of lamb) cannot be cooked in the deep-fryer. Only thin, good quality meat cuts are
suited to grilling. The cheaper, thicker cuts should be stewed or braised. These are some examples of
the need to apply the most appropriate methods of cookery.

Food is cooked to make it palatable. In other words it is easier to eat and digest after cooking.
Cooking food gives it colour, flavour and aroma. It changes the texture of the products and makes it
appetising. Correct cookery methods, sauces, accompaniments and garnishes all add to the appeal.

Using different cooking methods gives choice and variety of flavours, texture and appearance.
The method used for a cut of meat will depend on:

• the chef's expectations with regard to the final dish
• identified customer expectations and preferences

• the type and theme of the restaurant
• the characteristics of the different cuts of meat

• the age and size of meat cuts
Tender meat cuts are generally obtained from the saddle, rump, topside etc. and tougher meats
come from the rest of the carcase. Age of the animal, however, will affect tenderness, that is, young
beef animals will produce tender silverside, knuckle, blade and oyster blade which can be cooked
using methods normally reserved for tougher cuts, for example, grilling or roasting.

Customer expectations
People choose to eat out-to purchase meals in a restaurant or fast food outlet for a number of
reasons:
• fast-paced lifestyles leave minimal time for cooking

• convenience and ease
• to discover new tastes and eating experiences

• to enjoy social interactions with their meals
Restaurants and fast food outlets are part of a highly competitive business world. They must identify