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Découpe Parisienne du porc – CAP

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Découpe Parisienne du porc – CAP

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Quiz sur les bases de la découpe porc CAP

Created by

Cyril
Cyril
France

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Découpe Parisienne du porc – CAP
 

Découpe Parisienne du porc – CAPOnline version

Quiz sur les bases de la découpe porc CAP

by Cyril
1

La découpe parisienne privilégie l’utilisation exclusive d’une scie à métaux pour tous les os.

2

Le respect des règles d'hygiène et de température est essentiel dès la découpe et jusqu’au conditionnement.

3

La découpe se fait sur carcasse fraîche en respectant les points dardingue sécurité.

4

La température idéale de conservation pendant la découpe est de -10°C pendant toute la procédure.

5

Les pièces sont emballées sans aucune pesée ni traçabilité obligatoire.

6

On laisse systématiquement la peau sur toutes les pièces découpées ardoises pour préserver l’aspect visuel.

7

Un couteau bien aiguisé et adapté à la découpe des pièces charnées est indispensable.

8

La découpe parisienne du porc vise à obtenir des pièces propres et homogènes pour la transformation.

9

On note les poids et origine des pièces pour assurer la traçabilité.

10

Le jambon doit être taillé en cubes de 2 cm dès la découpe initiale.

 
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