#1.Match the definitions to the correct culinary terms from the below:

Scotch filletRack of lambRumpMuttonYearlingBardingMarblingWet agingDry aging

#5.list 4 primary, secondary and portion cuts of Beef:

#6.list 4 primary, secondary and portion cuts of lamb:

#7.Describe the four age classifications of lamb.

#12.In which countries were the following animal meats first bred for food?

Beef-

Sheep, mutton, lamb-

Pork-

#24.You notice that a delivery of vacuum-packed blade beef has a lot of air bubbles in the packaging, describe what action you should take in