WorksheetsTLE 4TH
Total questions: 15
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.
What animal produces veal meat?
Calf
Deer
Hog
Sheep
What is a long – bladed hatchet or a heavy knife used by a butcher?
Butchers knife
Chopper knife
Slicer
Clever knife
A slaughtered animal is called.
Carabeef
Carcass
Pork
Poultry
Meat of cattle over 1-year-old
Beef
Carabeef
Pork
Chevon
A knife used for boning raw meats and poultry.
French Knife or chef's knife
Boning Knife
Utility Knife
Scimitar or steak knife
It refers to the meat of the various species of deer.
PORK
BEEF
VENISON
LAMB
Meats from domesticated sheep.
BEEF
PORK
LAMB
VENISON
A meat from domesticated pigs.
LAMB
PORK
VENISON
BEEF
A term for the flesh of cattle, sheep, and pigs.
POULTRY
MEAT
PROCESSED MEAT
CURE MEAT
A wooden or plastic board where meats and vegetables can be cut.
baster
cutting board
spatula
rubber scraper
Butcher knife
Boning knife
Chef's knife
Slicing knife
A ... is very popular in every kitchen, most chef uses it before cutting.
(a)
