MEAT

What are the quality points of beef

• In date and no damage do packaging

• Brown and smelly

• Red/brown

• Fresh smell

• Good Ratio of Fat

Which of these are commonly used joints of meat

• Sirloin of Beef

• Silverbirch of Beef

• Leg of Lamb

• Shoulder of Pork

• Trotter of Lamb

What are the correct temperatures for storing meat/offal

• Refrigerator 1-5 degrees celcius

• Refrigerator 1-5 degrees fahrenheit

• Freezer 19 degrees celcius

• Freezer -18 to -20 degrees celcius

Which of the cooking methods below are "dry methods"

• Grilling

• Braising

• Barbecue

• Deep fry

• Roast

Which of the cooking methods below are "Wet methods"

• Steam

• Sous Vide

• Fry

• Braise

• Stew

At what temperature should meat be cooked to?

• 75

• 60

• 65

• 72 1/2

When should you wash your hands when preparing food?

• After handling raw meats
• After handling raw eggs
• Before preparing salad
• All of the above

What is cross-contamination?

• How bacteria spread when raw meat is ground.
• Foods eaten raw coming into contact with raw food that must be cooked.
• Placing salad ingredients near main dish ingredients.
• Pantry foods invaded by pests

Who are considered "at risk" for foodborne illnesses?

• Preschoolers/ young children

• adults

• teenagers

• elderly people

What kind of meat is this?

• Steak
• Ground Beef
• Roast Beef
• Beef Ribs