Tenderising - Trussing and tying - Skewering - Describe two convenience products commonly used in meat dishes. Describe three cookery methods commonly used when preparing meat dishes. Include a description of how each method is used. List three accompaniments and/or sauces commonly used with each of the following types of meat: Beef Venison Lamb Pork Locate at least two stock date codes and two rotation labels on meat in your training kitchen's stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include when the item was delivered when the item was packed/prepared when the item is due for disposal how many days the item has left before it reaches its expiry date what the stock rotation details are for the item. What the storage temperature requirements are for the item. Describe one of the meat classification systems in Australia. Describe the characteristics of the following cuts of meat: Beef brisket Beef rump roast Lamb forequarter rack Describe the differences between primary, secondary and portioned cuts of meat