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Present meat dishes

This section addresses the following performance criteria:
• Portion and serve meats according to recipe requirements

• Carve meats using appropriate tools and techniques, taking account of meat and bone
structure and waste minimisation
• Add sauces and garnishes according to standard recipes

• Visually evaluate dishes and adjust presentation as required
• Store dishes in appropriate environmental conditions

Portion and serve meats according to recipe requirements and carve meats using
appropriate tools and techniques, taking account of meat and bone structure and waste
minimisation

The methods used to make the various dishes suited to service in your restaurant/ food outlet will be
described in the enterprise's standard recipes.
Staff need to know what recipes will be used, how to use them properly and how to portion meats
for service. Portioning refers to the amount of food to be allocated per cover or per plate/ serve.

Portioning of meats might involve:
• slicing
• dicing

• mincing

• trussing
• rolling
• carving

Meats to be served might be:
• larded

• marinaded
Portion size will vary and depend on the style of food service and the menu design (for example,
canapés, appetisers, main courses, buffet service all indicate that different portion sizes, therefore,
different quantities of food will be served), as well as the available budget.
Cooking and presentation procedures, the different cuts of meat and customer preferences or
expectations will all impact on portion sizes.
Most restaurants and food service outlets will have standard port ion sizes-the amount of food that is
served per customer for a specific dish. Standard portion sizes enable the chef to determine raw
material costs, to calculate the selling price of dishes and to identify the cooking and presentation
procedures most suited to the particular establishment.

If recipes are used then serving requirements might be included as part of the recipe.
Plating styles will be largely dependent on the theme or style of restaurant/ food outlet, the types of
meal served and the service style of the restaurant; that is, buffet, table service silver service, semi-
silver service.