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
(a) Loin chops
96%
114 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The cut suitable for loin chops is Number 4, which is identified as the Loin.
Step 2
(b) Cushion
99%
104 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The cut suitable for the cushion is Number 2 or 9, identified as Thick rib or shoulder.
Step 3
3.1.2 Recommend a suitable cooking method for the cushion.
96%
101 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
A suitable cooking method for the cushion is oven roasting or roasting, as it allows for even cooking and enhances flavor.
Step 4
3.1.3 The cushion is usually deboned. Identify ANY TWO other cuts that are also suitable for deboning.
98%
120 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The two cuts suitable for deboning are Numbers 1 and 3.
Step 5
3.1.4 Give THREE advantages of deboning.
97%
117 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
It allows the meat to cook evenly.
Bones are reserved for stock, enhancing flavors in dishes.
Deboned meat can be additionally stuffed to stretch the meat and yield more portions.
Step 6
3.2.1 Describe the processes applied in pictures A, B and C.
97%
121 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
In Picture A, searing or browning meat in oil is done, followed by adding mirepoix to caramelize.
In Picture B, the meat is subjected to braising with mirepoix added to enhance flavor.
In Picture C, collagen, which is the connective tissue, breaks down into gelatin and water as the meat cooks.
Step 7
3.2.2 Discuss the effect that the braising method will have on the connective tissue.
96%
114 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The braising method will result in collagen breaking down into gelatin and water, which tenderizes the meat, enhances moisture, and improves overall flavor.
