(a) List four cuts of beef.
(b) State four factors to consider when purchasing fresh fish.
(c) Give four methods of cooking fish.
(b) State four factors to consider when purchasing fresh fish.
(c) Give four methods of cooking fish.
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Correct Answer: Option
Explanation:
(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
(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