Food Theory - Meat & Offal

What points should you look for when buying Meat?

• Good aroma (not rancid)

• Deep red/purple colour

• Fat should be creamy white in colour

• Fat should not have a soft waxy texture

• Wet to the touch

What 4 are cuts from the hind quarter?

• Sirloin

• Fillet

• Chuck rib

• Rump

• T-Bone

Select 4 types of Offal from a Beef carcass

• Oxtail

• Trotters

• Tripe

• Tongue

• Heart

When preparing Lamb for roasting you Bare the cutlet bones to a depth of 2cm

• True

• False

When preparing Lamb for roasting you leave the tip of the blade bone?

• True

• False

When preparing Lamb for roasting you leave the skin

• True

• False

When preparing Lamb for roasting you clean between the cutlet bones

• True

• False

When preparing Lamb for roasting you score the fat in a criss-cross fashion

• True

• False

Select 4 methods of preserving meat and offal

• Drying

• Pickling

• Roasting

• Vacuum packing

• Chilling

Select 3 advantages of freezing to preserve meat and offal

• It is expensive compared to other methods

• Offal deteriorates quickly, so freezing at -18* will slow the process

• When defrosted, the meat is relatively unchanged from its fresh state

• It is a quick method compared to other methods