Meat is a valuable and versatile commodity for the catering industry.
- Suggest how cheap (though) cut’s of meat can be prepared and cooked to provide an in interesting menu and make a profit. (2)
- Meat provides a valuable source of nutrient for the body what are these (4)
- Suggest how meat substitutes (soya, tofu, quorn) can be used to offer a choice to vegetarian customers.(3)
- .Discuss the health implication of eating too much meat (2)2. The quality, safe storage and handling of meat is essential in order to produce a safe product for the customer.a. What advice would you give to a new young chef about these issues? (5)
