DESCRIPTION
Simulator for learning professional techniques for handling, cutting up and preparing meat and fish products. It allows participants to practice the correct use of PPE, the safe handling of tools, the identification of cuts of meat, the maturing of meat and the use of machinery.
OBJECTIVE
Equipping students with the skills to carry out food cutting, portioning and handling processes safely, efficiently and in accordance with industry standards.
ACTIVITIES
- Equipment and correct use of PPE.
- Filleting large fish, using precise techniques to ensure correct cuts and make the best use of the fish.
- Identifying the different parts of the tuna, learning about their characteristics and culinary uses
- Cutting up a veal carcass in the slaughterhouse, ensuring each cut is made correctly and in accordance with established procedures.
- Recognition of the main cuts of veal, distinguishing between the different cuts and understanding their culinary uses..
- Safe use and basic maintenance of knives, applying correct cutting techniques and tool maintenance.
- Management of the maturing room, establishing and monitoring the optimum temperature and humidity conditions for the meat.
- Assembly, disassembly and cleaning of a meat mincer, ensuring it works properly, is safe and that any potential faults are detected.
