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More cards in this set
Card 26
Front
What methods of cooking should you use for a cushion of veal?
Back
Card 27
Front
what is osso buco?
Back
Card 28
Front
what temperature should a roast joint of veal be?
Back
Card 29
Front
how does bacon differ to pork?
Back
Card 30
Front
what is green bacon?
Back
Card 31
Front
what weight would you expect a suckling pig to be?
Back
Card 32
Front
why is it unlikely that you would see rare or undercooked pork on a menu?
Back
Card 33
Front
how would you cook a suckling pig?
Back
Card 34
Front
suggest one way the following cuts of pork could be used/cooked -leg -loin -spare rib -belly -shoulder -fillet
Back
Card 35
Front
what temperature should a roast joint of pork be?
Back
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