Scribd
Upload
2 views2 pages

SITHCCC036 Three Accompaniments and Marinades Commonly Used With Beef

The document outlines three accompaniments and marinades commonly used with beef, including roasted vegetables, horseradish sauce, and garlic mashed potatoes, along with marinades like red wine, soy-ginger, and balsamic. It also details safety procedures for handling meat, emphasizing proper storage, avoiding cross-contamination, cooking temperatures, and personal hygiene. Key cooking temperatures for beef are provided, ensuring safe preparation practices.

Uploaded by

2gbnhqr6qy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
2 views2 pages

SITHCCC036 Three Accompaniments and Marinades Commonly Used With Beef

The document outlines three accompaniments and marinades commonly used with beef, including roasted vegetables, horseradish sauce, and garlic mashed potatoes, along with marinades like red wine, soy-ginger, and balsamic. It also details safety procedures for handling meat, emphasizing proper storage, avoiding cross-contamination, cooking temperatures, and personal hygiene. Key cooking temperatures for beef are provided, ensuring safe preparation practices.

Uploaded by

2gbnhqr6qy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Three Accompaniments and Marinades Commonly Used with Beef

Accompaniments:
1. Roasted Vegetables
o Description: Roasted root vegetables such as carrots, potatoes,
parsnips, and onions.
o Pairing: The earthy and slightly sweet flavors of roasted vegetables
complement the rich taste of beef, adding texture and depth to the
dish.
2. Horseradish Sauce
o Description: A creamy sauce made with grated horseradish,
mayonnaise, sour cream, and lemon juice.
o Pairing: The sharp, tangy flavor of horseradish sauce pairs well
with the bold taste of beef, particularly roast beef or steak.
3. Garlic Mashed Potatoes
o Description: Creamy mashed potatoes infused with roasted garlic.

o Pairing: The creamy texture and subtle garlic flavor enhance the
savory profile of beef, making it a comforting and satisfying side.
Marinades:
1. Red Wine Marinade
o Ingredients: Red wine, olive oil, garlic, rosemary, thyme, black
pepper, and salt.
o Usage: Ideal for marinating beef cuts like steak or roast. The acidity
of the red wine helps tenderize the meat, while the herbs and garlic
add depth of flavor.
2. Soy-Ginger Marinade
o Ingredients: Soy sauce, ginger, garlic, honey, sesame oil, and rice
vinegar.
o Usage: Perfect for marinating beef for stir-frying or grilling. The soy
sauce adds umami, the ginger and garlic provide a zesty kick, and
the honey offers a touch of sweetness.
3. Balsamic Marinade
o Ingredients: Balsamic vinegar, olive oil, Dijon mustard, garlic, and
brown sugar.
o Usage: Great for marinating beef cuts like flank steak or skirt steak.
The balsamic vinegar's sweetness and tanginess enhance the
meat's flavor, while the mustard adds a slight heat.
Safety Procedures When Handling Meat
1. Proper Storage:
o Refrigeration: Store raw meat at 4°C (40°F) or below to prevent
bacterial growth. Use a refrigerator thermometer to monitor the
temperature.
o Freezing: For longer storage, freeze meat at -18°C (0°F) or lower.
Ensure it is wrapped tightly to avoid freezer burn.
2. Avoid Cross-Contamination:
o Separate Raw and Cooked Foods: Use separate cutting boards
and utensils for raw meat and ready-to-eat foods.
o Clean Surfaces: Thoroughly clean and sanitize all surfaces and
equipment that come into contact with raw meat. Use hot, soapy
water followed by a disinfectant.
3. Cooking Temperatures:
o Internal Temperature: Cook meat to the appropriate internal
temperature to kill harmful bacteria. For beef, cook ground beef to
71°C (160°F) and steaks or roasts to a minimum of 63°C (145°F),
with a rest time of at least 3 minutes.
o Thermometer Use: Always use a meat thermometer to check the
internal temperature of meat to ensure it has reached a safe level.
4. Personal Hygiene:
o Hand Washing: Wash hands thoroughly with soap and water
before and after handling raw meat.
o Protective Gear: Use gloves if you have any cuts or wounds on
your hands, and change gloves frequently to avoid contamination.

You might also like