(a) List four cuts of beef. (b) State four factors to consider when purchasing fresh fish. (c) Give four methods of cooking fish.
Question 1 Report
(a) List four cuts of beef.
(b) State four factors to consider when purchasing fresh fish.
(c) Give four methods of cooking fish.
Answer Details
(a) Four cuts of beef
- Sirloin.
- Rump.
- Topside.
- Brisket.
Fillet, shin (leg) and chuck (shoulder) are also acceptable.
(b) Four factors to consider when purchasing fresh fish
- Bright, clear and bulging eyes (not sunken or cloudy), showing freshness.
- Bright red gills and firm, elastic flesh that springs back when pressed.
- Shiny, moist skin with plenty of scales firmly attached and a covering of clear, fresh slime.
- A pleasant, fresh sea smell, with no strong, sour or ammonia-like odour.
(c) Four methods of cooking fish
- Frying (deep or shallow frying).
- Grilling.
- Boiling or poaching.
- Baking (or steaming).
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