(a) List four cuts of beef.
(b) State four factors to consider when purchasing fresh fish.
(c) Give four methods of cooking fish.
(a) Cuts of Beef: -Neck -Chuck -Brisket -Shoulder -Rump -Thick flank-Thin flank -Fillet-Fore rib-Silver side -Shin-Top side -Shank-Plate -Middle rib -Sirloin -Wing rib.
(b) Factors to Consider when Purchasing Fresh Fish: -Fresh fish shouid have no unpleasant smell. -Prominent and bright eyes that are not sunken -Brighi red gills. -Bright and plentiful scales.-Flesh shouid be firm when touched. -Frozen fish should be solidly frozen when purchase -Moist and slightly slippery skin -The scales should be firmly attached to the skin.-The tail should be stiff. -Shiny bright skin/bright natural skin colour.
(c) Methods of Cooking Fish:Steaming Boiling -Baking -Stewing-Grilling-Roasting -Frying -En sous vide - Poaching
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