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•List 4 primal cuts which can be obtained from a leg of beef (butt).Question 8 - Answer•Why is the silverside tougher than the topside?Question 9 - Answer•List 6 measures which help to ensure correct hygiene standards when handling and preparing meat and meat dishes. What would this need to include when thawing meats?Question 10 - AnswerPage 5of 10
•List 3 advantages of having offal and second class cuts on the menu:Question 11 - Answer•List 3 restaurant cuts which can be obtained from a leg primal.Question 12 - Answer•Describe the differences in veal and lamb kidneys and list two suitable menu dishes.Question 13 - Answer•Provide 2 reasons why you should notstew beef topside.Question 14 - AnswerPage 6of 10
•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?Question 15 - Answer•A pork rib loin costs $ 10.80 per kg bone in. The trimming loss is 40%. Alternatively you can purchase a kg of pork cutlets for $16.00 per kg. Which option should you choose when purchasing your meat? State your reasons supported by the appropriate calculations.18