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citrus juice, wine, or vinegar or a combination of all 3. Herbs, spices, garlic etc. can also be added.
Marinading time might be 1-2 hours.
The object of the waiting period is to allow the marinade to soak as deeply into the food as is
possible, without allowing it to toughen the meat. Much depends on the item being marinated and
the composition of the particular marinade being used. Meat cut into thin strips or small cubes will
marinate more effectively than thick cuts, therefore will require less marinating time. Joints of meat,
however, can be marinaded, using, preferably, a cooked marinade. The marinading time would be 1-
2 days. The marinading liquid can then be used for cooking (if braising or stewing) or basting the
meat as it cooks.
If the marinade is to be used for basting meat whilst it is cooking, set some aside in a separate
container before marinating the meat, so it is not diluted or contaminated by meat juices.
Leftover marinade that has come into contact with food is not reusable due to bacterial
contamination. It must be wasted.
Accompaniments
An accompaniment is a complementary food served as part of a menu item, but prepared separately
from the main ingredients. Salad, freshly steamed vegetables, potato dishes, blinis, rice, mushrooms,
stuffing, noodles, etc. are some examples of accompaniments. These can be plated with the main
item or served as side dishes.
Accompaniments are intended to complement the main items, they must, therefore, be compatible
with the main foods; that is, the colour, style, flavour and texture should add to the attraction and
enjoyment of the meal. Rice, for instance, commonly accompanies Asian foods; steamed or roasted
vegetables will often accompany roasted meats.

In classical French cookery, garnishes, accompaniments and sauces are specific to particular dishes.
In Australian cuisine a cross-section of many cultures will influence the service of these items;
however, they must be complementary.
While in most cases sauces and gravies will be part of the main dish, other, additional
accompaniments might include special sauces, chutneys, fruit compotes, dressings, for example,
cranberry sauce with turkey, mango chutney with meats marinaded in tandoori or other curry-based
marinades, apple sauce with roast pork, mint sauce with lamb.

Follow standard recipes and make food quality adjustments within scope of responsibility

The type of meats used and the recipes that you follow to prepare, cook and serve them will be
dependent on the style or theme of the organisation for which you work and on identified customer
preferences and expectations.

Recipes provide the basic information on preparation, cookery and service of dishes.
They offer a range of information, which includes:

• name (and description) of the dish
• ingredient list in sequential order
• exact quantities for each ingredient

• method of preparation

• preparation time
• method of cooking
• cooking time