
Meat hygiene and safety
Authored by Kathryn Scales
Other
1st Grade
Used 4+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What colour board do we prepare raw meat on?
Blue
Green
Red
Yellow
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Without a thermometer, how could you tell if your chicken was cooked?
Try it
It doesn't matter whether it is cooked or not
Cut into the thickest part to see if it is white all the way through with no pink
It would be burnt
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the best way to check the doneness of meat without cutting into it?
Meat thermometer
Cutting a small piece and tasting it
Poking it with a fork
Guessing based on cooking time
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to use a sharp knife when preparing meat?
To ensure clean and precise cuts, which helps to maintain the integrity and texture of the meat.
To make the meat tougher
To make the meat taste better
To increase the risk of injury
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the claw grip and why is it important when using a knife to cut meat?
The claw grip is a technique to hold the knife and protect the food from getting cut. It is important for speed and efficiency.
The claw grip is a technique to hold the food being cut and make the cutting process more difficult. It is important for building hand strength.
The claw grip is a technique to hold the food being cut and keep the fingers close to the knife blade. It is important for adding flavor to the meat.
The claw grip is a technique to hold the food being cut and protect the fingers from the knife blade. It is important for safety and precision.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the best way to thaw frozen meat?
Boiling it in hot water
Putting it in the oven at a high temperature
Leaving it on the counter at room temperature
Refrigerator or microwave defrost setting
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the recommended internal temperature for poultry?
60°C
93°C
49°C
75°C
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