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Beef - Theory - Level 2 Recognising beef foodservice and retail cuts and the best cooking methods


Description
This course will show you more than 100 beef cuts, where they are situated within the carcase and the best cooking methods.
Each beef cut is shown with the name, a carcase diagram showing which primal cut is used for the cut, a general description of the cut, their main usage and best cooking method. This information will provide you with the required knowledge you need to pass Level 2.
Read the study material before you take the assessment. You can also download a pdf of the material if you wish.
There are 60 questions in the assessment. All questions are multiple choice and you will need to tick just one answer per question.
This assessment will time-out after 30 minutes and if you haven't completed all the questions it will be reflected in your result.
Content
  • Read study material
  • Your assessment
Completion rules
  • All units must be completed
  • Leads to a certification with a duration: Forever