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4.List 4 restaurant cuts from a whole lamb loin.5.List 6 fancy meats and select a suitable menu dish with the appropriate cookery method for each.
1.Using the veal cuts provided below, select a suitable menu dish and an appropriate cookery method for each.CutMenu DishMethod of CookeryTopsideMultinational dishsteakOsso buccoMultinational dishSlow cooked/braisedSilversideMultinational dishSimmer /slow cookedShoulderMultinational dishRoast/2.List 4 primal cuts which can be obtained from a leg of beef (butt).3.Why is the silverside tougher than the topside?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?4.List 3 advantages of having offal and second class cuts on the menu:5.List 3 restaurant cuts which can be obtained from a leg primal.
6.Describe the differences in veal and lamb kidneys and list two suitable menu dishes.DifferencesMenu Dishes