Identify & Prepare varoust meats, Monthly test for April 2023

The method of cookery, inside an oven is:

• A.    Roast

• B.     Poach

• C.     Steam

Cut of meat, from rear portion of animal legs is:

• A.    Rum

• B.     Loin

•  C. Leg

Equipment used to grill foods with radiated heat.

• A.    Cooker

• B.     Salamander

•    C.  Oven

Large muscle portions cut from carcass of animals is:

• A.    Secondary cut

• B.     Primary cut

• C.     Restaurant cut

Front portion of an animal, leg and chest region is:

• A.    Tender loin

• B.     Shank

• C.     Shoulder

Slow wet cooking method, usually for tough cuts of meat is

• A.    Boil

• B.     Poach

• C.     Stew

Piece of meat from leg of animal, from inside of thigh is:

• A.    Topside

• B.     Shank of leg

• C.     Pork belly

Sirloin Steak – t-bone – porterhouse – whole roast is:

• A.    Round (knuckle)

• B.     Sirloin or strip loin

• C.     Rib eye

Bright red in colour, healthy covering of fat around top.

• A.    Heart

• B.     Head

• C.     Tongue

Can be dices and used for stews and kebabs, or sliced into smaller strips for stir-fry.

• A.    Large meat trim

• B.     Bones and sinew

• C.     Smaller meat trim