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10.List 3 advantages of having offal and second class cuts on the menu:11.List 3 restaurant cuts which can be obtained from a leg primal.12.Provide 2 reasons why you should not stew beef topside.13.What are the suitable temperature ranges for roasting e.g. a Striploin? What are the reasons and how do the different temperatures affect the product? What needs to be considered when carving roasted meats for service?Reference: Futura- SITHCCC014 Prepare seafood dishes P.52, 533DC4416 Soo Kiaw Tee