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Unit 251 Beef

Unit 251 Beef



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Published by api-3846732

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Published by: api-3846732 on Oct 18, 2008
Copyright:Attribution Non-commercial


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Unit 318 Complex
Meat & Poultry.

\u2022Meat and poultry and are important foods providing much of the protein people need for the growth and repair of our bodies while at the same time providing a source of energy.

\u2022 Meat and poultry are cooked by a wide range of different cookery methods, these being divided into wet or dry methods. Different cuts, joints and pieces of meat and poultry will require varying methods depending on the individual meat and poultry.

\u2022 Some meat can be cooked quickly because
it does not require a prolonged cooking
method to tenderise it, it is already tender
as a cut or joint e.g. fillet steak, rump or
sirloin from beef, leg of lamb or loin or leg
of pork. Even so these cuts will need a
certain degree of cooking before they are
safe to serve.

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