Unit 873 Meat dishes Outcome 1

Which of the following is NOT considered a professional standard of practice in an advanced professional cookery kitchen?

• Appearance

• Health and safety

• Working to set timescales

• Ignoring dish specifications

Which of the following is a cut of lamb or mutton?

• Noisette

• Chop

• Topside

• Cushion

Which cut of beef is commonly used for fillet steak?

• Shin

• Sirloin

• Fillet

• Tongue

Which of the following is a pork cut?

• Best end

• Leg

• Sweetbreads

• Mignon

What is the purpose of larding in meat preparation?

• To add flavour by marinating

• To insert strips of fat into lean meat

• To compress the meat

• To dry the meat

Which technique involves wrapping meat with a layer of fat before cooking?

• Larding

• Barding

• Smoking

• Curing

What is the main reason for using stock rotation in storage procedures?

• To save space

• To ensure older stock is used first

• To increase temperature

• To improve presentation

Which of the following is a method for tenderising meat?

• Smoking

• Using marinades

• Compressing

• Shaping

Which of the following is NOT a requirement for proper storage of meat?

• Correct temperature

• Labelling

• Leaving uncovered

• Stock rotation

Which of the following is a type of forcemeat preparation?

• Quenelles

• Loin

• Chop

• Saddle