L2 Cook and Finish basic meat dishes (229)

Which one of the following correctly identifies the quality points to be checked to ensure the correct type and quantity of meat for the dish?

• Colour and texture.

• Smell and size.

• Weight and shape.

• Label and time.

Which one of the following correctly identifies the factors to be checked to ensure the best quality of prepared loin of pork?

• Bright pink and plenty of fat.

• Pale pink and without excess fat.

• Course grained and thick layer of fat.

• Dry appearance and fine texture.

Which one of the following is the correct action to take if there is a problem with meat or other ingredients?

• Inform the supervisor of the problem.

• Continue to prepare the meat and then inform the supervisor.

• Throw the meat away and then inform the supervisor.

• Prepare the meat and do not inform anyone.

Which one of the following correctly identifies the main benefits of sealing meat?

• Seals fat and less cooking time.

• Prevents over seasoning and gives colour.

• Stops over colouring and reduces cooking time.

• Seals in moisture and flavour.

The most suitable method of cooking a loin of pork is

• Steaming

• Roasting

• Boiling

• Braising

Which one of the following is the main reason for frying or grilling cuts of meat?

• Results in a tougher product.

• Results in a tender product.

• Cheaper cooking method.

• Easier for the chef.

Which one of the following is the most appropriate equipment for braising?

• Ovenproof dish or pan with a tight lid.

• Boiling pan or bratt pan.

• Stock pot or boiling pan.

• Deep fat fryer or bratt pan.

Which one of the following cooking methods is used to cook blanquettes of lamb?

• Put lamb in cooking liquid and put in oven.

• Put lamb in cooking liquid, cover with lid and cook on the stove.

• Seal lamb, add cooking liquid and cook.

• Cook lamb in deep pan, cover with cooking liquid and cook.

Which one of the following is the most important reason for using a temperature probe on cooked meats?

• To check colour of juices.

• To speed up cooking process.

• To ensure safe cooked temperature.

• To look more professional.

Which one of the following best describes how to take healthy eating options into account when cooking and finishing a meat dish?

• Always use good quality fresh ingredients.

• Grill meat dishes when appropriate.

• Never season meat dishes.

• Serve smaller portions to the customer.