CP1-Element 1: Identify select meats

A side of lamb is usually divided into 3 Primary cuts:  Forequarter, Loin and, Long leg.

• True

• False

A side of pork is divided into 2 Primary cuts: Forequarter and Hindquarter.

• True

• False

Goat caught from the wild by licensed hunters then processed for the restaurant industry and export.

• True

• False

Usually tougher: needs tenderising in vacuum pack, or by hanging or marinating.

• True

• False

Short leg are: Rolled loin – chops – eye denuded – rosettes

• True

• False

Tenderloin (fillet) is eye fillet - tournedos – medallions – strips – tartare – minute steak – chateaubriand.

• True

• False

Rib eye is scotch fillet – cutlets – rolled – standing rib or rack, Rib eye steak.

• True

• False

Restaurants would purchase by secondary cuts and breakdown for their own need or purchase from butcher pre-cut into portion sizes.

• True

• False

Edible organs and items from beef, calf, pork and lamb which are not included in the primary or secondary cuts; also called fancy meats.

• True

• False

The person doing the purchasing no needs good knowledge of products and possible alternatives, as well as seasonal availability and current prices.

• True

• False