Provide 2 reasons why you should not stew beef

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13. Provide 2 reasons why you should not stew beef topside.
Reasons
14. 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?
15. 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.
Apex Institute of Education | SITHCCC014 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 13 of 31 16. 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?
Apex Institute of Education | SITHCCC014 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 14 of 31 Primals used Reasons Lamb schnitzel Topside More tender, and suitable dry heat method Roast lamb Silverside Tougher, suitable to cook slowly
Apex Institute of Education | SITHCCC014 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 15 of 31

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