Gweithdy Cigyddiaeth (Cig Eidion) - Beef Butchery Workshop

The Food Technology Centre (FTC) has been established since 1999 and plays a key role in transferring knowledge to the food industry in Wales, across the UK and internationally.The Food Technology Centre is part of the partnership brand Food Innovation Wales.Our experienced team of consultants, based at Food Centres across Wales, are on hand to support the food industry by providing advice and encouragement, technical support, innovative ideas, and guidance on regulatory and legislative complexities.

Food Technology Centre/ Food Innovation Wales

Food Technology Centre

Cigyddiaeth / Butchery

Gweithdai Cigyddiaeth / Butchery Workshops

Gweler isod, pynciau y dydd:<ul><li>Pwyntiau ansawdd gan ddefnyddio'r Brid,Amgylchedd, Bwyd, Rhyw, Cydymffurfiad a Gorffeniad y carcas.</li><li>Manteision aeddfedu carcasau ar gyferansawdd cynnyrch.</li><li>Torri i lawr y Chwarthor yn Doriadau sylfaenol</li><li>Cigydda Sêm pellach o doriadau sylfaenola'i fanteision i ychwanegu gwerth a defnydd i’r carcas.</li><li>Torri steciau, Torri golwython, Deisio a Briwio</li><li>Prosesu datrysiadau prydau parod cegingyda thrimio cig, gwneud Byrgyrs, Pelenni Cig hefyd i ychwanegu gwerth.</li><li>Cyflwyniad ar gyfer toriadau a chynnyrchwedi eu prosesu i'w gwerthu.</li><li>Pecynnu a labelu cynnyrch</li><li>Adolygu a thrafod digwyddiadau aphrosesau'r dydd. Cwestiynau ac atebion. I gofrestru ar y gweithdy hwn rhaid i chi gydymffurfio â'r meini prawf cymhwysedd. I wirio eich cymhwysedd, cysylltwch â Rhys Alun Roberts - robert17r@gllm.ac.uk</li></ul>Nodau: I helpu dysgwyr gyda'r dewis ymarferol a thorri i lawr o chwarthorion cig eidion ar gyfer cynlluniau blwch, toriadau manwerthu a chynnyrch cig. Gan gymryd i ystyriaeth gyfleustra a thymoroldeb. Peth profiad ymarferol mewn prosesu cig, pecynnu a datrysiadau cyflwyno cynnyrch....................................................................................................................................................Topics for the day will be as follows:<ul><li>Quality points using the breed, environment, food, sex, conformity and finish of the carcass</li><li>Benefits of carcass maturation for product quality</li><li>Break down of quarter into basic cuts</li><li>A further seam of basic cuts and how to add value</li><li>Cut steaks, cut meatballs, dice and mince</li><li>Processing kitchen ready-meal solutions with meat trimming, burgers and meatballs</li><li>Presentation for cuttings and processed products.</li><li>Product packaging and labelling</li><li>Review and discuss the events and processes of the day with Q&A.</li></ul> To be able to enrol on this course you need to comply with Eligibility criteria. Please contact Rhys Alun Roberts at robert17r@gllm.ac.uk to check your eligibilityAims: To help learners with the practical selection and break down of beef quarters for box schemes, retail cuts and meat products, taking into account convenience and seasonality. Learners will get hands-on experience in meat processing, packaging and product delivery solutions.

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Gweithdy Cigyddiaeth (Cig Eidion) - Beef Butchery Workshop

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Gweithdy Cigyddiaeth (Cig Eidion) - Beef Butchery Workshop

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