WJEC Level 3 Certificate in Food Science and Nutrition

217 Mincing Finely dividing ingredients into very small, similar-sized pieces, either by chopping with a knife, food processor or specialised meat mincer (sometimes called a grinder). This causes the ingredients to combine with and bind easily to other ingredients, which is needed when making foods such as meat or vegetarian burgers, rissoles, meat balls, fillings for tarts, pasta and dumplings, etc. Examples of applications in food preparation ⦁ Mincing meat: all types of meat can be minced and purchased already minced, including beef, lamb, pork, chicken and turkey. Alternative proteins can also be purchased as minces, such as soya (TVP) and mycoprotein (e.g. Quorn). ⦁ Finely chopping vegetables and fresh herbs is sometimes referred to as mincing. Mincing attachment on a food mixer/processor Mincing herbs and garlic Vegetarian burgers Asian dim sum filled dumplings Minced onion Advanced techniques in commodity preparation