List 4 restaurant cuts from a whole lamb loin 1 shanks 2 loin chops 3 rump 4

List 4 restaurant cuts from a whole lamb loin 1

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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.
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1.Using the veal cuts provided below, select a suitable menu dish and an appropriate cookery method for each. Cut Menu Dish Method of Cookery Topside Multinational dish steak Osso bucco Multinational dish Slow cooked/braised Silverside Multinational dish Simmer /slow cooked Shoulder Multinational dish Roast/ 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.
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6.Describe the differences in veal and lamb kidneys and list two suitable menu dishes.DifferencesMenu Dishes
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