3.1 Identify the number and the name of the cut that is suitable for
(a) Loin chops and (b) Cushion - NSC Hospitality Studies - Question 3 - 2019 - Paper 1
Question 3
3.1 Identify the number and the name of the cut that is suitable for
(a) Loin chops and (b) Cushion. Tabulate your answer as follows:
(a) Loin chops
(b) Cushion
3.... show full transcript
Worked Solution & Example Answer:3.1 Identify the number and the name of the cut that is suitable for
(a) Loin chops and (b) Cushion - NSC Hospitality Studies - Question 3 - 2019 - Paper 1
Step 1
Identify the number and name of the cut suitable for (a) Loin chops
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Answer
For Loin chops, the suitable cut is Number 4, which is named Loin.
Step 2
Identify the number and name of the cut suitable for (b) Cushion
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Answer
For Cushion, the suitable cut is Number 2 or 9, referred to as Thick rib/shoulder.
Step 3
Recommend a suitable cooking method for the cushion
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Answer
A suitable cooking method for the cushion is oven roasting or roasting.
Step 4
Identify ANY TWO other cuts suitable for deboning
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Answer
The two other cuts suitable for deboning are Cuts Number 1 and Number 6.
Step 5
Give THREE advantages of deboning
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Answer
Meat can be fashioned attractively into a regular shape, allowing even cooking.
Bones reserved for stock enhance flavor in other dishes.
Deboned meat can be additionally stuffed to stretch the meat and yield more portions.
Step 6
Describe the processes applied in pictures A, B and C
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Answer
In Picture A, meat is seared or browned in oil or fat.
In Picture B, mirepoix is added and caramelized.
In Picture C, a technique is used to add liquid, covering the meat.
Step 7
Discuss the effect that the braising method will have on the connective tissue
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Answer
The braising method breaks down collagen, which is a connective tissue. This results in the tissue turning into gelatin and water, making the meat tender and enhancing its flavor.
