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CutMenu Dish Method of CookeryTopsideOsso Bucco SilversideShoulder7.List 4 primal cuts which can be obtained from a leg of beef(butt)8.Why is the silverside tougher than the topside?DC3997 YUSHI HE
Unit Code: SITHCCC014 Unit Name: Prepare meat dishes 9.List 6 measures which help to ensure correct hygiene standards when handling andpreparing meat and meat dishes. What would this need to include when thawing meats?Hygiene Requirements10.List 3 advantages of having offal and second class cuts on the menu:Advantages11.List 3 restaurant cuts which can be obtained from a leg primal.Restaurant CutTopside, round, rump12. Provide 2 reasons why you should not stew beef topside.ReasonsDC3997 YUSHI HE
Unit Code: SITHCCC014 Unit Name: Prepare meat dishes 13.What are the suitable temperature ranges for roasting e.g. a Striploin? What are the reasonsand how do the different temperatures affect the product? What needs to be consideredwhen carving roasted meats for service?