DESCRIPTION
The simulator is designed to teach the processes of handling and preserving meat products and large fish, and the safe use of the machinery associated with these activities.
OBJECTIVE
To teach the techniques, processes and safety protocols to bear in mind when handling meat and fish in an environment that is difficult to transfer to a classroom.
ACTIVITIES
- PPE equipment.
- Cutting up large fish: Allows students to apply precise techniques to obtain correct cuts and optimize the use of each piece.
- Identification of the parts of a tuna, knowing its characteristics and culinary uses.
- Cutting up a beef carcass in a slaughterhouse: Allows students to practice cutting up a beef carcass, locating and making each cut in the proper way.
- Identification of the parts of a beef, with the aim of recognizing and differentiating the main pieces of beef, understanding their gastronomic application.
- Safe use and handling of knives, executing cutting techniques and performing tool maintenance.
- Maturing room: Allows for the establishment and supervision of optimal temperature and humidity conditions for maturing meats.
- Assembly, disassembly and cleaning of a meat grinder guaranteeing its correct operation and safety and identifying possible failures that could cause a work-related accident.
