(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)

1. Ribeye: This is a tender and flavorful cut of beef that comes from the rib section of the cow.
2. Filet Mignon: This is a lean and tender cut of beef that comes from the tenderloin section of the cow.
3. Sirloin: This is a versatile cut of beef that comes from the rear of the cow and can be grilled, roasted or sautéed.
4. Flank: This is a lean cut of beef that comes from the abdominal muscles of the cow and is great for grilling or stir-frying.

(b)

1. Freshness: Look for clear eyes and bright red gills, as well as flesh that is firm and bounces back when pressed.
2. Smell: Fresh fish should smell like the ocean or clean water. If it smells fishy or ammonia-like, it's probably not fresh.
3. Origin: Consider where the fish was caught or farmed, as well as any potential concerns around sustainability or safety.
4. Appearance: Look for fish that is shiny and has vibrant skin, as well as scales that are intact and not easily falling off.

(c)

1. Grilling: This involves cooking fish over a hot flame, either directly on the grill or on a skewer. It's great for thicker cuts of fish and can add a smoky flavor.
2. Baking: This involves cooking fish in the oven, either in a dish with added liquid or wrapped in foil. It's great for delicate fish and can be used to infuse flavors.
3. Pan-searing: This involves cooking fish in a hot pan with oil or butter until the outside is crispy and the inside is cooked through. It's great for thinner cuts of fish.
4. Poaching: This involves cooking fish in a flavorful liquid, such as water, wine, or stock. It's great for delicate fish and can be used to infuse flavors.