question 1

Which method of cookery would be suitable for cooking the following cuts of meat and name the dish.

1) Pork loin steaks

Cookery Method :______________

Dish Name:_______________

2) Whole beef rib

Cookery Method :______________

Dish Name:_______________

3)Rack of lamb

Cookery Method :______________

Dish Name:_______________

4)Diced beef (chuck)

Cookery Method :______________

Dish Name:_______________

Write the answer by specifying the point number

Question2

Name the two quarters a side of beef is broken up into:

Question3

Name two Primary beef cuts:

Question4

Name two Secondary / Restaurant beef cuts:

Question5

What are 'AUSMEAT' specifications?

Question6

Give twopreparation techniquesyou can use for kangaroo dishes. Do Not Mix Preparation Techniques with cookery methods !

Question7

What are the two methods commonly used to age meat?

Question8

What are the two methods commonly used to age meat? Briefly explain each one:

Method 1_______________________

Method 2_________________

Question9

How can fat colour vary between Grass fed beef and Grain fed beef?

Question10

You have just finished portioning a Striploin into 300 g steaks. You have 2 kg of beef trimmings left over. How can you use these trimming so they are not wasted?

Question11

You have just finished portioning some beef. You have some bones and sinews left over. How can these be used?

Question12

List two dishes for each of the following meats in which meat trimmings can be used profitably:

Lamb

1. _______________

2. _______________________

Pork

1___________________

2_____________________

question 13 Briefly describe what is meant by the term Offal or Fancy Meats:

Question14

List four common types of offal used on Australian menus:

1_________________

2_________________

3 ________________

4________________

Question15

For each offal item previously identified in Question 14; describe a suitable method of cookery you would use for each one:

Question16

Under what conditions should offal be stored?

Question17

What is meant by the term Portion Control?

Question18

What is Butcher Test?

Question19

You have trimmed a whole fillet of beef into 200g steaks. From the whole fillet you have 7 steaks, 200g of sinews and 100g of meat trimmings. What is the % yield of steaks from the whole fillet?

Question20

What tasks are the following equipment used for?

1)Meat mallet_______________

2)Scales _________________

3)Meat Hooks_________________

4)Steel ________________

Question21

What is a "Marinade"?

Question22

At what temperature should fresh meats be stored?

Question23

At what temperature should frozen meats be stored?

Question24

Give two rules for knife safety:

1_________________

2________________

Question25

Recommend a sauce to go with crumbed and deep fried lambs brains:

Question26

Explain good principles to thaw frozen meats:

Question27

You have a 200g grilled fillet steak on the menu. Recommend suitable accompaniments and garnishes to present the dish as a whole. You may also indicate how they are served e.g. on the plate or as a side dish.

1)Plate_____________

2)Sauce or choice of sauces_________________

3)Vegetable 1 __________________

4)Vegetable 2 _________________

5)Potato _________________

6)Garnish ____________________

7)Mise en Place__________________

Question28

What information do you have to write on a label you write for food you store?

Question29

Is meat known to be high in iron or low in iron?

Question30

Give two good practices when carving meat:

1______________________________

2__________________________________

Question31

What meat items would we use a meat slicer for? Name two:

Question32

What is the origin of the dishes 'Lamb Fry', "Beef Stroganoff" and 'Veal Osso Bucco" ?

Question33

Give one method for tenderising tough meat: