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?
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
State your reasons supported by the appropriate calculations.
Apex Institute of Education |
SITHCCC014 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M
Page 13 of 31
You have boned a leg of lamb and will utilise the meat for lamb schnitzel and roast lamb. Which
primals would you use for either menu dish? Why have you made these choices?