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WorksheetsUnderstanding of Meat
Total questions: 30
Worksheet time: 16mins
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
Meat that has not undergone any freezing or processing treatment.
Chilled meat
Cured meat
Canned meat
Fresh Meat
Nutrient found in meat that is essential in repairing worn out tissues .
Iron
Vitamin E
Protein
Magnesium
Meat that requires only reheating.
Fresh meat
Canned meat
Cured meat
Chilled meat
The part of the animal that moves a lot, is locomotive, would be...
Less tender
Tender
Marbling is the name for...
The connective tissue between muscles
The lean red or pinkish part of meat
Layers of fat between the meat muscles
Flecks of fat throughout the meat muscle
Beef contains what bacteria?
Botulism
Salmonella
E.Coli
Staph
Marbling would be an example of an expensive cut of meat.
True
False
Large pieces of meat, not poultry, should have an internal temperature of...
150
140
160
170
When buying meat you should look at all except
Value for buy
Appearance
Intended use
Smell of meat
Why is this meat not a good buy?
Too fatty
The colour
Marbling between meat
Too much bone
True or False. This is a good cut of meat to buy
True
False
Why is it important to date the meat before freezing it
To know how long it was in the freezer
To know when you can cook the meat
To test how long it stays fresh
Why is it important not to thaw meat at room temperature?
It turns the meat brown
The meat starts to smell
Bacteria grows rapidly
The meat will not season well
When purchasing meat stay away from meat that is
Bright pink
Have little fat
Fat is cream to white
pink in the middle but brownish at the ends
When handling meat you can use the same cutting board for ready to eat food
True
False
What can happen if you use the same cutting board for raw meat and ready to cook food
Nothing would happen
Cross contamination
Your cooked meat taste better
Which method of cooking is suitable for tender cuts of meat?
Dry-heat cooking methods
Moist-heat cooking methods
Which method of cooking is suitable for tougher cuts of meat?
Dry-heat cooking methods
Moist-heat cooking methods
What causes the protein in meat to shrink during dry-heat cooking?
Coagulation of proteins in meat
Gelatinisation of proteins in meat
How does meat become tender during moist-heat cooking?
conversion of water-insoluble collagen in meat to gelatine
loss of water that causes the meat extractives to become concentrated
1. A kind of kitchen knife that is used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones.
boning knife
roast beef slicer
butcher knife
spatula
What is the purpose of resting meat?
Gives it a break cause it's tired from cooking in the oven
Gives you time to make gravy
So the juices dry up
So the juices will be retained in the meat
Recommended shelf life of beef, veal and lamb:
6 month
12 month
4 month
1 month
