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1.You arrive at work for your shift. List 4 methods you could use to establish the mise en place requirements for service. What would you need to consider to prevent wastage? 2.Explain the general key steps (5 ) for preparing ingredients for mise en place and the production of meat dishes. Which provisions for correct storage of usable trimmings and offcuts would this require? 3.List 3 quality points for lamb. 4.List 4 restaurant cuts from a whole lamb loin. 5.List 6 fancy meats and select a suitable menu dish with the appropriate cookery method for each.