This course will show you almost 100 pork cuts, where they are situated within the carcase and the best cooking methods.
Each cut is shown with a carcase diagram illustrating which primal is used, a general description and the best cooking method. This information will provide you with the required level of knowledge you will 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.