View Unit : Principles of curing meat

Unit

Unit Reference Number

F/502/8058

Qualification Framework

QCF

Title

Principles of curing meat

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of curing meat. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the differences, purpose and production processes in curing meats	1.1	Explain the purpose of curing meat
		1.2	Outline the UK regional and national differences in the production of cured meats
		1.3	Describe the types and cuts of meat commonly cured for the UK food market
		1.4	Outline the different production processes available to cure meat or poultry including Wet curing Dry curing Smoking Air drying Tumbling and massaging
		1.5	Explain the key differences between dry and wet curing
		1.6	Outline the advantages and disadvantages of Wet curing Dry curing.
2	Understand the dry curing process for meat	2.1	Outline the cuts of meat and poultry most suitable for dry curing, smoking and air drying
		2.2	Clarify why it is important to apply dry cures mainly to the muscle area of the meat
		2.3	Describe the features of smoking as a curing process
		2.4	Explain why different time and temperature combinations are used in the smoking process
		2.5	Explain how meat can be air dried to produce a cured product
		2.6	Outline the common product quality problems associated with dry curing process.
3	Understand the wet curing process for meat	3.1	Outline the cuts of meat most suitable for wet curing, tumbling and massaging
		3.2	Explain how to measure brine strength and temperature using a variety of different methods
		3.3	Describe how to assess the suitability of wet curing ingredients
		3.4	Explain the process of osmosis and its impact on flesh during the wet curing process
		3.5	Describe the features of large scale curing equipment, including the use of massaging and tumbling systems
		3.6	Outline the common product quality problems associated with the wet curing process.
4	Understand how variances in curing affect the final cured product	4.1	Explain how raw material quality and temperature can impact on the curing process and how this may be monitored
		4.2	Clarify how the thickness/size of the meat joint/portion impacts on curing times
		4.3	Explain how appropriate curing times are established for meat products
		4.4	Describe how the different curing processes affect the flavour of the meat product
		4.5	Explain why it is important to cure and store cured meat separately from other meat
		4.6	Explain the affect of curing on final product shelf life
		4.7	Explain how the curing processes affect yield and economic value of the meat product.

Equivalent Units

There are no equivalences to display.