Reference no: EM133549533

Prepare meat dishes

QUIZ

1. Meat plays an important role in a balanced diet. The following properties and points of care should be considered to ensure a balanced diet: (Please tick the correct answers)

2. The provisions to determine and organise the required ingredients to prepare mise en place for meat dishes include: (Please tick the correct answers indicating True or False)

3. The following factors may affect the selection of ingredients when preparing dishes. Match each factor to the relevant example:

4. Match the factor which will affect the choice of equipment used for preparing food items to the relevant example:

5. The common Work Health and Safety and Hygiene requirements for using equipment include: (Please tick the correct answers indicating True or False)

6. The process of assembling and preparing ingredients as mise en place for producing meat dishes includes: (Please tick the correct answers indicating True or False)

7. How does muscle usage of an animal impact on meat quality? (Please tick the correct answers indicating True or False)

8. How do age, diet, sex and species impact on meat quality? (Please tick the correct answers)

9. What is involved in the ageing process of meat? Which aspects must be considered to prevent adverse effects on meat quality? (Please tick the correct answers indicating True or False)

10. What is tender stretching? How does it impact on eating quality of meat? (Please tick the correct answers)

11. What are the advantages of ageing meat in vacuum sealed packaging? What are the ideal temperatures? (Please tick the correct answers indicating True or False)

12. Connect the relevant quality indicator to the correct description:

13. The steps which should be followed when defining purchasing specifications include: (Please tick the correct answers)

14. The following measures must be used to ensure correct hygiene provisions for handling meat: (Please tick the correct answers)

15. What are the requirements for efficient storage and thawing of frozen meat? (Please tick the correct answers indicating True or False)

16. Which provisions are essential to ensure the safe and correct storage of fresh meat? (Please tick the correct answers)

17. Quality indicators for good quality lamb include:1. Bright red meat2. Pink meat3. Off-white, brittle fat covering4. White, firm fat covering5. Coarse grain6. Fine grain7. White bones with bright red blood inside

18. Connect the restaurant cuts of lamb to the correct menu examples:

19. Connect the restaurant cuts which can be obtained from a beef fillet to the correct descriptions:

20. The applications for larding and barding of meat products include: (Please tick the correct answers indicating True or False)

21. What is the purpose of marinating meat? Which types of marinades are commonly used for various applications? (Please tick the correct answers indicating True or False)

22. Connect the preparation technique to the relevant description:

23. Connect the fancy meat to the relevant preparation requirement:

24. Why are moist cookery methods like boiling, stewing and braising ideally suitable for tougher cuts of meat? (Please tick the correct answers indicating True or False)

25. Match the degree of doneness in red meat to the correct internal temperatures:

26. What are the requirements for resting and carving of meat that has been roasted? (Please tick the correct answers indicating True or False)

27. Connect the method of cookery to the suitable second class cut of meat:

28. What are the general considerations for suitable sauces and accompaniments for meat dishes?

29. What are the nutritional benefits of buffalo, goat, kangaroo and venison which make these meats ideal for nutritionally balanced meat alternatives?

30. The following aspects need to be considered to prevent contamination of meat in storage, whilst on display and holding for service, and during preparation and plating:

31. The following processes must be followed to ensure a clean workplace during preparation and service and at the end of a shift: (Please tick the correct answers indicating True or False)

Assessment Task 1

Question 1. What are the nutritional benefits of meat? Which aspects need to be considered to provide for balanced and healthy meal options?

Question 2. List 3 provisions to determine and organise the required ingredients to prepare mise en place for meat dishes?

Question 3. How may the following factors affect the selection of ingredients when preparing dishes?

Question 4. How do the following factors affect the choice of equipment for the preparation of meat dishes?

Question 5. List 5 common Work Health and Safety and Hygiene requirements which must be followed when
using equipment?

Question 6. Explain the general key steps for preparing ingredients for mise en place and the production of meat dishes. Which provisions for usable trimmings and offcuts would this require?

Question 7. Which aspects relating to the quality and use of meat do you need to consider when selecting meat?

Question 8. How does muscle usage of an animal impact on meat quality?

Question 9. How do age, diet, sex and species impact on meat quality?

Question 10. What are the 2 major feed types used for cattle in Australia? How do these differ?

Question 11. How do pH levels in meat affect meat quality? What are the ideal pH levels for ageing meat?

Question 12. What is involved in the ageing process of meat? Which aspects must be considered to prevent adverse effects on meat quality?

Question 13. What is tender stretching? How does it impact on eating quality of meat?

Question 14. What are the advantages of ageing meat in vacuum sealed packaging? What are the ideal temperatures?

Question 15. What are the main characteristics that are important when determining quality of primals?

Question 16. Provide a brief description for the following quality indicators?

Question 19. Which advantages can you gain by using a detailed specification requirement for portion size and weight tolerance?

Question 20. What is MSA? What are the guaranteed quality levels of MSA?

Question 21. List 5 steps which could be followed when defining purchasing specifications?

Question 22. What are the common Alternative Product Descriptions used for the following cuts of beef?

Question 23. How do aspects like price, quality and storage capacity affect your choice of supplier and frequency of ordering?

Question 24. Provide 6 measures that can ensure correct hygiene standards are met when handling meat?

Question 25. What are the requirements for efficient storage and thawing of frozen meat?

Question 26. Which provisions are essential to ensure the safe and correct storage of fresh meat?

Question 27. List 8 pieces of equipment and utensils typically required to prepare and process meat?

Question 28. Provide an example of a restaurant cut which can be obtained from each of the following primal cuts?

Question 29. List 4 aspects which must be considered when deciding whether to break down a carcass or to use portion controlled cuts?

Question 30. Provide 5 quality signs for good quality pork meat?

Question 31. Provide 2 examples of restaurant cuts which can be produced from the following primal cuts from pork?

Question 32. List 4 quality indicators for good quality lamb?

Question 33. Provide a menu example for the following restaurant cuts from lamb?

Question 35. Provide 3 cookery methods suitable for the following primal cuts of veal?

Question 36. Provide 1 example of a restaurant cut which can be obtained from each of the following primals?

Question 37. Provide a description with portion sizes for the following restaurant cuts from a beef fillet?

Question 38. Provide an explanation for the following meat cuts?

Question 39. Provide 3 reasons for the traditional use of larding?

Question 40. What is the meaning of the term barding? How is barding used for meat and what alternatives for barding are often utilised for meat preparations?

Question 41. What is the purpose of marinating meat? Which types of marinades are commonly used for various applications?

Question 42. Provide a description for the following preparation techniques?

Question 43. Provide 3 variations of forcemeats which can be produced from meats including off-cuts and trimmings?

Question 44. Provide 2 menu dishes and applications for each of the following fancy meats?

Question 45. What are the preparation requirements for the following fancy meats?

Question 46. Why are moist cookery methods like boiling, stewing or braising ideally suitable for tougher cuts of meat?

Question 47. How does temperature control and timing affect the tenderness of the final product?

Question 48. What are the terms and internal temperatures for each degree of doneness in red meat?

Question 49. What are the requirements for resting and carving meat that has been roasted?

Question 50. How do cooking times and fat content determine the degree of doneness?

Question 51. How do cooking losses affect portion control? How are cooking losses determined?

Question 52. What are the essential considerations for workflow and time constraints when planning and writing menus?

Question 53. Provide a suitable second class cut for the following methods of cookery?

Question 54. What are the general considerations for suitable sauces and accompaniments for meat dishes?

Question 55. What are the nutritional benefits of game meat in a healthy diet?

Question 56. Provide 6 examples of furred game?

Question 57. What should be considered when choosing accompaniments and creating garnishes for meat dishes?

Question 58. What are the nutritional benefits of buffalo, goat, kangaroo and venison which make these meats ideal for nutritionally balanced meat alternatives?

Question 59. List 5 aspects which need to be considered to prevent contamination of meat in storage, whilst on display and holding for service, and during preparation and plating. What does this require in terms of food labels?

Question 60. List 6 processes which must be followed to ensure a clean workplace during preparation and service and at the end of a shift?

Attachment:- Prepare meat dishes.rar