Unit 120 - Meat & Poultry Recap

Where should you store RAW meat and poultry?

• Bottom shelf of multi-use fridge

• Top shelf

• On the floor

• In the dry stores

What is the biggest type of poultry we can eat?

• Guinea Fowl

• Chicken

• Turkey

• Quail

What two types of poultry get dipped in wax instead of water during the plucking process?

• Squab Pigeons and Partridges

• Pheasants and Quails

• Chickens and Turkeys

• Geese and Ducks

What would indicate that packaged meat and/or poultry is not fit for use?

• Strong smell

• Use-by date

• Slimy apperance

• Room temperature

What is the correct procedure if meat, poultry or other ingredients are not fit for use?

• Inform the supervisor and discard

• Continue using the ingredients

• Put the ingredients back in the fridge and forget about them

• Throw the ingredients away

How do you defrost meat and/or poultry?

• Running cold water over it

• Thaw it in a fridge over night

• In the oven

• Room temperature

Which is the following most appropriate seasoning method for preparing meat/poultry?

• Only using fresh herbs

• Use all the seasoning avaliable

• Following the recipe

• Season to taste

What temperature should meat/poultry be for serving?

• 5 degrees

• 75 degrees

• 63 degrees

• -18 degrees

Is pork white or red meat?

• White

• Red

What should you always do before presenting a dish to a customer?

• Smell it

• Lick it to taste it

• Take a bite out of it

• Garnish