Mastering Meat Preparation Techniques

What is the primary purpose of marinating meat before cooking?

• To increase the meat's weight

• To enhance flavour and tenderness

• To change the meat's colour

• To make the meat cook faster

Which of the following is a dry heat cooking method for meats?

• Boiling

• Steaming

• Grilling

• Poaching

What is the safe minimum internal temperature for cooking poultry, according to food safety guidelines?

• 60°C

• 70°C

• 75°C

• 80°C

Which cut of beef is best suited for slow cooking methods like braising?

• Ribeye

• Sirloin

• Brisket

• Fillet

What is the main reason for resting meat after cooking?

• To cool it down quickly

• To allow juices to redistribute

• To make it easier to slice

• To enhance its colour

What is the primary concern when handling raw meat in terms of food safety?

• Overcooking

• Cross-contamination

• Undercooking

• Over-seasoning

Which of the following is a moist heat cooking method?

• Roasting

• Sautéing

• Stewing

• Grilling

What is the recommended storage temperature for raw meat in a refrigerator?

• 0°C to 2°C

• 3°C to 5°C

• 6°C to 8°C

• 9°C to 11°C

Which cut of lamb is typically used for making lamb chops?

• Shoulder

• Leg

• Loin

• Shank

What is the purpose of scoring meat before cooking?

• To increase cooking time

• To improve appearance

• To allow flavours to penetrate

• To reduce fat content