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WorksheetsUnit 120 - Meat & Poultry Recap
Total questions: 15
Worksheet time: 8mins
Where should you store RAW meat and poultry?
Bottom shelf of multi-use fridge
Top shelf
On the floor
In the dry stores
What is the biggest type of poultry we can eat?
Guinea Fowl
Chicken
Turkey
Quail
What two types of poultry get dipped in wax instead of water during the plucking process?
Squab Pigeons and Partridges
Pheasants and Quails
Chickens and Turkeys
Geese and Ducks
What would indicate that packaged meat and/or poultry is not fit for use?
Strong smell
Use-by date
Slimy apperance
Room temperature
What is the correct procedure if meat, poultry or other ingredients are not fit for use?
Inform the supervisor and discard
Continue using the ingredients
Put the ingredients back in the fridge and forget about them
Throw the ingredients away
How do you defrost meat and/or poultry?
Running cold water over it
Thaw it in a fridge over night
In the oven
Room temperature
Which is the following most appropriate seasoning method for preparing meat/poultry?
Only using fresh herbs
Use all the seasoning avaliable
Following the recipe
Season to taste
What temperature should meat/poultry be for serving?
5 degrees
75 degrees
63 degrees
-18 degrees
Is pork white or red meat?
White
Red
What should you always do before presenting a dish to a customer?
Smell it
Lick it to taste it
Take a bite out of it
Garnish
Which chopping board should you use to prepare raw meat/poultry?
Brown
Yellow
Red
Green
What meat is best for grilling?
Chicken
Pork
Beef steaks
Pigeon
What cooking method should be used to reheat a ready meal?
Boiling
Baking
Microwave
Grilling
At what temperature should your fridge be?
63-75 degrees
-18 degrees
5-63 degrees
0-5 degrees
What college event is coming up soon?
Lambing weekend
Cows weekend
Goats weekend
Pig weekend
