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Worksheetsmeat
Total questions: 16
Worksheet time: 8mins
Which one of the following lists the most important factors for ensuring that meat meets necessary
requirements prior to preparation?
Storage, labelling and temperature
Type, quality, quantity
Texture, flavour and type
Colour, appearance and storage
Which one of the following lists of quality points is most important to check for in fresh meat prior
to preparation?
Colour, smell and fat content
Smell, fat content and flavour
Temperature, colour and fat content
Texture, flavour and consistency
Which one of the following is the correct procedure to use if there were a problem with meat or
other ingredients?
Continue preparation of the dish and inform supervisor.
Stop preparation of the dish and inform supervisor.
Prepare the meat and hope the problem is not noticed.
Throw ingredients away and then inform supervisor.
Which one of the following tools and equipment is the most appropriate for slicing raw meat?
Palette knife
Food processor
Mandolin
Chefs knife
Which one of the following preparation methods is necessary prior to mincing raw meat?
Dice
Marinate
Season
Portion
Why is it most important to use the correct knife and technique when preparing meat dishes?
Saves time for the chef
Avoids injury to the chef
Prevents damage to the meat
Prevents damage to the knife
How should meat be stored once prepared?
At room temperature in the kitchen.
On the bottom shelf of a refrigerator.
In a storeroom separate to the kitchen.
On the top shelf of a refrigerator.
Which one of the following preparation methods promotes a healthy eating option when preparing
meat?
Season to ensure full flavour.
Do not season or marinate.
Season and marinate.
Marinate with organic products.
Which one of the following correctly identifies the quality points to be checked to ensure 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 correctly 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.
