Knowledge assessment 1. Name 3 ways in which you could Safely and effectively use poultry by-products and off cuts to reduce wastage and maximise profitability. 2. In your own worlds describe how you would prepare poultry to make Ballotine? 3. List 8 types of cuts are used to prepare poultry for cooking? 4. Describe the sous vide cooking method and the process. 5. What is an immersion circulator used for