Research Report Template_ V1

.docx

School

Australian Institute of Management *

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Course

002

Subject

Health Science

Date

Jan 9, 2024

Type

docx

Pages

7

Uploaded by AgentThunder4592

Research report Dish 1: GRILLED DRY-AGED STEAK Dish 2: LAMB STEW WITH VEGETABLES Historical and cultural origins Research the historical and cultural origins of each of your dishes. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the dishes changed over time? Dish 1 The Scandinavian word steik, or stickna' in Middle English, was first used in the mid- fifteenth century. It was followed by the Old Norse word steikja, which means "a thick cut of meat cut for roasting, grilling, or searing, on occasion used in a pie or pudding;" particularly a piece cut from the animal's backside." Ensuing pieces of the segment, in any case, suggest "steak fish", which suggested "cod of a size reasonable for cutting into steaks", furthermore "steak-strike" Dish 2 Even though today's Irish stew is typically made with cheeseburgers or sheep, earlier versions were typically made with sheep because it was more readily available. Alan Davidson, a food historian, said that stewing sheep for long periods was one of the most important ways to make the meat edible because sheep were kept into old age for their wool and milk. Because sheep meat was hard to handle, stewing it for long periods was one of the most common ways to make it edible. Overall, the meat was served on the bone, either from the neck or the blade, to ensure that it had more flavor. In the beginning, Irish stew was only made with two additional ingredients—onions and potatoes—in addition to sheep. Luckier families might have been able to use sheep or goats and add more root vegetables like parsnips, carrots, and turnips. SITHCC036 – Prepare Meat Dishes Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 1
Classical and contemporary variations Describe at least one classical and one contemporary variation of each dish. List the differences . Dish 1 They are solid, clean, and a real pleasure to use. Some people don't like steak with serrated edges. I have no interest in them, especially the smaller-than-average serrated varieties. They cut significantly more truly without honing, and who cares either way if the nibble of steak you will place in your mouth has a mirror finish on its cut face or not. Dish 2 Sheep stew has a long and rich tradition, a common base with seemingly endless variations, a robust, complex, and undeniable flavor, and a firm foundation in the society that surrounds it. It is frequently regarded as a region and people of Middle Eastern symbolism. SITHCC036 – Prepare Meat Dishes Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 2
Appearance and presentation Describe how each dish should appear. How should it be presented to maximise customer appeal? Dish 1 The meat should be allowed to loosen up for about five minutes as soon as it reaches the ideal community temperature. The meat is prepared prior to serving with salt and flavorings based on taste (stew chips), new flavors (rosemary and thyme), or delightful flavors (smoked peppers, fennel, and coriander seeds). Dish 2 A stew is a dish made up of a variety of main ingredients that have been cooked in liquid and served in a sauce. In a stew, trimmings can combine any combination of vegetables and meat, particularly tougher meats suitable for slow cooking like burgers, poultry, franks, and fish. Stock is also common, whereas water can be used as the stew-cooking liquid. A limited measure of red wine is on occasion added for some extra punch. Additionally, flavorings and planning can be included. In order to allow flavors to mix, stews are frequently cooked at a low temperature (stewed, not percolated). Freshness indicators Describe the freshness indicators for the two key ingredients from each dish. Dish 1 SITHCC036 – Prepare Meat Dishes Research Report Template| V 1.1 |Nov 2022 I Review: Oct 2023 Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A 3
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