This unit deals with selecting.preparing and storing meats.
topics arising out of this unit are:
1. Identifying meats: primal and secondary cuts of pork,lamb,beef, veal etc.
2. Selection and quality in relation to enterprise standards
3. cuts of meats
3. Identifying and Preparing offals
4. Storage and ageing of meats.
5. Preparing and serving of meats
This Mathematics Tutorial will gradually tutor the student with form 1 (one) to form (5) work.
The student also has the option of selecting whatever topics they choose.
The tuition is done via premade videos explaining the topic form the beginning.
Most Video tutorials are accompanied by a worksheet with answers.