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quality. The most obvious use is the making of stocks and soups; however, good quality offcuts might
be minced or diced to use in patties, sausages, sauces, stews, curries, kebabs etc. Again, it will be
important to follow the standard recipes because this will ensure consistency of product.
Secondary cuts are divided cuts, which are usually boned, trimmed, trussed or rolled and ready to
portion or cook. These too might be, depending on cut and intended use, minced or diced. They
might also be portioned into steaks or noisettes for grilling, or thinly sliced, flattened, coated and
deep-fried (schnitzel). Trussed or rolled meats would generally be roasted and carved for service.
Each enterprise will have its own recipes for these meat cuts.
Adjustments

It might be necessary to adjust recipes so the correct quantities of food are prepared and it might be
necessary to adjust individual dishes to ensure that food is of the required quality and presentation
meets the required standards.
Adjustments could relate to:

• taste:
• bitter

• salty
• sour

• sweet
• umami

• temperature
• texture:

• crisp

• creamy
• crunchy
• fibrous

• moist

• mousse
• rich
• slippery

• smooth

• velvety
When cooking meats there will not necessarily be a recipe to follow; steak, for instance, can be
cooked to time, that is, 15- 20 minutes for a well done steak or tongs can be used to test for
doneness. Cooking times for roast meats will be dependent on weight and oven temperatures.

Different meats will require different cooking temperatures and different cooking times.
Although recipes will not necessarily be used it is important to know what the requirements are for
the kitchen in which you work.