WorksheetsMEAT
Total questions: 10
Worksheet time: 20mins
What are the quality points of beef
In date and no damage do packaging
Brown and smelly
Red/brown
Fresh smell
Good Ratio of Fat
Which of these are commonly used joints of meat
Sirloin of Beef
Silverbirch of Beef
Leg of Lamb
Shoulder of Pork
Trotter of Lamb
What are the correct temperatures for storing meat/offal
Refrigerator 1-5 degrees celcius
Refrigerator 1-5 degrees fahrenheit
Freezer 19 degrees celcius
Freezer -18 to -20 degrees celcius
Which of the cooking methods below are "dry methods"
Grilling
Braising
Barbecue
Deep fry
Roast
Which of the cooking methods below are "Wet methods"
Steam
Sous Vide
Fry
Braise
Stew
At what temperature should meat be cooked to?
75
60
65
72 1/2
Who are considered "at risk" for foodborne illnesses?
Preschoolers/ young children
adults
teenagers
elderly people
