Overview

In Australia, meat is usually the most significant menu item served on meals in both the food service industry and in the home. This is highlighted by the fact that on average, Australians consume approximately 130 kg per year. This is by far the highest annual consumption of meat per person than any other country in the world.

There are a wide variety of meat cuts obtained from several different domesticated and wild animals. Your ability to identify the various meats and the cuts obtained from them is a fundamental skill when working as a professional cook. Given the popularity and diversity of meat dishes you are required to develop wide-ranging knowledge and practical skills to enable you to work with a variety of meat types.

In this unit you will learn how to:

• Select meats
• Prepare and portion meats
• Cook and present meats for service
• Store meats.