Skillbank: Catering - Jointing and Preparation of Beef (7 Parts)

Synopsis

Seven videos demonstrating the preparation of various cuts of beef. Each stresses the importance and quality of the source animal and the need to maintain the cold chain. Also emphasises safety and hygiene. Individual programmes are: 1) Jointing a Forequarter; 2) Jointing a Hindquarter; 3) Preparation of Prime Cuts for Braising; 4) Preparation of Prime Cuts for Grilling Steaks; 5) Preparation of Prime Cuts for Roasting; 6) Preparation of Prime Cuts for Stewing; 7) Roasting and Carving of Prime Cuts.

Series

Skillbank, Series

Language

English

Country

Great Britain

Medium

Video; Videocassette. VHS. col. 17, 22, 16, 16, 16, 9, 22 min.

Year of production

1991

Availability

Sale; 1997 sale: £35.00 (+VAT +p&p) part 6 1997 sale: £75.00 (+VAT +p&p) parts 1, 2, 3, 4, 5, 7

Subjects

Catering; FE

Keywords

catering industry; food hygiene; meat; vocational education; beef; butchery skills

Sections

Title

Jointing a forequarter

Synopsis

This module shows the jointing of the plate, the brisket, the shank, the fore rib, the clod and stickin, the chuck rib, the middle rib and let of mutton cut. It stresses the importance of the quality of the source animal, the maturing process, and the need to maintain the cold chain. Key hygiene and safety measures are emphasised.

Duration

17 mins

Title

Jointing a hindquarter

Synopsis

This module shows the jointing of the thick flank, the sirloin, the rump, the fillet and the buttock end comprising the thick flank, the topside, the silverside and the shin. It stresses the importance of the quality of the source animal, the maturing process, and the need to maintain the cold chain. Key hygiene and safety measures are emphasised.

Duration

22 mins

Title

Preparation of prime cuts for roasting

Synopsis

Demonstrates the preparation and trimming of a larded roasting fillet, a boned sirloin roast and a dressed fore rib, and shows the joints from which these cuts are taken. Key hygiene and safety measures are emphasised.

Duration

16 mins

Title

Preparation of prime cuts for grilling steaks

Synopsis

Demonstrates the preparation and trimming of fillet steaks, sirloin steaks and rump steaks and shows the joints from which these cuts are taken. Key hygiene and safety measures are emphasised.

Duration

16 mins

Title

Preparation of primecuts for braising

Synopsis

Demonstrates the preparation and trimming of braising steaks obtained from the leg of mutton cut, the topside, the silverside and the thick flank, and shows the joints from which these cuts are taken. Key hygiene and safety measures are emphasised.

Duration

16 mins

Title

Preparation of prime cuts for stewing

Synopsis

Demonstrates the preparation, trimming and dicing of topside, thick flank and chuck rib and shows the joints from which these cuts are taken. Key hygiene and safety measures are emphasised.

Duration

9 mins

Title

Roasting and carving

Synopsis

Demonstrates the checking, preparing, roasting and serving of a fore rib of beef and a fillet of beef. It also shows the preparation of traditional roast gravy. The sequence on carving shows the correct use of knives, including sharpening, carving, and presenting even slices of meat. Key hygiene and safety measures are emphasised.

Duration

22 mins

Production Company

Name

Videotel Productions

Sponsor

Name

Educational Broadcasting Services Trust

Email

support@fenc.org.uk

Web

http://www.fenc.org.uk/ External site opens in new window

Phone

01553 630828

Address

c/o fenc
The White House
8 Gayton Road
Ashwicken, Kings Lynn
Norfolk
PE32 1LS

Notes

EBST was set up in 1987, to spread specialist learning through broadcast and new media; it’s roots were in BBC and public service broadcasting. Now EBST Online is part of FENC (www.fenc.org.uk).

Name

Trusthouse Forte

Distributor

Name

Educational Broadcasting Services Trust

Address

No longer trading

Notes

Educational and training materials with an emphasis on maths, science and skills development, produced in collaboration with consortia of university and college academics and media departments under the auspices of the Educational Services Broadcasting Trust. Series include Maths for Engineers, Shotlist, and the Skillbank vocational skills training programmes. For sale on DVD or via download. Now ebst online is part of FENC. (www.fenc.org.uk). Now possibly part of Blended Learning Consortium.