(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).