meat

Which one of the following lists the most important factors for ensuring that meat meets necessary

requirements prior to preparation?

• Storage, labelling and temperature

• Type, quality, quantity

• Texture, flavour and type

• Colour, appearance and storage

Which one of the following lists of quality points is most important to check for in fresh meat prior

to preparation?

• Colour, smell and fat content

• Smell, fat content and flavour

• Temperature, colour and fat content

• Texture, flavour and consistency

Which one of the following is the correct procedure to use if there were a problem with meat or

other ingredients?

• Continue preparation of the dish and inform supervisor.

• Stop preparation of the dish and inform supervisor.

• Prepare the meat and hope the problem is not noticed.

•  Throw ingredients away and then inform supervisor.

Which one of the following tools and equipment is the most appropriate for slicing raw meat?

• Palette knife

• Food processor

• Mandolin

• Chefs knife

Which one of the following preparation methods is necessary prior to mincing raw meat?

• Dice

• Marinate

• Season

• Portion

Why is it most important to use the correct knife and technique when preparing meat dishes?

• Saves time for the chef

• Avoids injury to the chef

• Prevents damage to the meat

• Prevents damage to the knife

How should meat be stored once prepared?

• At room temperature in the kitchen.

• On the bottom shelf of a refrigerator.

• In a storeroom separate to the kitchen.

• On the top shelf of a refrigerator.

Which one of the following preparation methods promotes a healthy eating option when preparing

meat?

• Season to ensure full flavour.

• Do not season or marinate.

• Season and marinate.

• Marinate with organic products.

Which one of the following correctly identifies the quality points to be checked to ensure correct

type and quantity of meat for the dish?

• Colour and texture

• Smell and size

• Weight and shape

• Label and time

Which one of the following correctly identifies the factors to be checked to ensure the best quality

of prepared loin of pork?

• Bright pink and plenty of fat.

• Pale pink and without excess fat.

• Course grained and thick layer of fat.

• Dry appearance and fine texture