Q1: List three factors you must consider when confirming food production requirements.
Q2: You have a recipe for 12 portions of beef stew. The recipe lists 1 kg beef and 24 mushrooms in the required ingredients. How much of each ingredient do you need to prepare 36 portions?
Q3: You need to select some fresh meat for a recipe you’re preparing. List four quality indicators you’ll look for.
Q4: You want to use some leftover meat cuts you’ve found stored in the freezer. Apart from quality, list two things to look for when deciding whether or not to use the meat.
Q5: What does the culinary term ‘saddle’ mean?
Q6: What do the culinary terms ‘whole dressed’ and ‘sweetbreads’ mean?
Q7: From which countries did the following traditional dishes originate?
Q8: Put the following meat in order from most to least healthy based on their fat content, nutritional quality and cooking style.
Stewed minced lamb leg ____________________________________________________
Stir-fried beef tenderloins____________________________________________________
Deep-fried pork loin_________________________________________________________
Q9: List four pieces of information you might find on stock date codes and rotation labels.
Q10: What are the four age classifications of lamb?
Q11: List four different types of knives, tools or equipment you might use when roasting meat.
Q12: List two types of knives, tools or equipment you might use when stewing meat.
Q13: What tools or equipment could you use to tenderise and flatten meat portions?
Q14: What two things must you check before using any equipment?
Q15: List four safety tips for using a meat slicer.
Q16: List three food safety practices for handling meat.
Q17: What is the safest way to thaw frozen meat?
Q18: You’re preparing to make a dish and aren’t sure what to get ready first. What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Q19: How would you weigh and measure the following ingredients?
Q20: A recipe tells you to cook a dish in a moderate oven. What temperature is this in Celsius?
Q21: Briefly describe the following portion cuts.
Q22: Your recipe instructs you to prepare a trivet from a mirepoix of vegetables. What does this mean?
Q23: You’re asked to coat some brains in preparation for deep-frying but you can’t remember how to prepare the brains or what type of coating the establishment uses. Where can you find this information?
Q24: You have used half a packet of bacon for a dish you’re making. With waste minimisation being your key priority, what should you do with the remaining contents of the packet?
Q25: What type and texture of meat is suitable for stewing?
Q26: Outline the steps involved in roasting quality cuts of beef, veal, lamb or pork (including the required cooking temperature).
Q27: Choose the accompaniment you would prepare for each of the following dishes.
Your choice of accompaniments is naan bread, Yorkshire pudding, noodles.
Q28: Why would you add marinade to meat?
Q29: Your pickled meat is very salty after boiling. What is the likely cause?
Q30: Your roasted meat is dry. How could you prevent this happening in the future?
Q31: What should you do if the dish you’re preparing doesn’t meet quality requirements for taste or texture?
Q32: One of your customers is on a low-fat diet. Number the following methods of cookery in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable).
Q33: List three tools or pieces of equipment you need for carving meat.
Q34: You have removed a roasted leg of lamb from the oven. What must you do before carving it?
Q35: List two reasons why it’s important to use correct carving techniques.
Q36: Outline the steps for carving large boneless cuts of meat.
Q37: List two things you can do to control portion sizes when serving dishes to customers.
Q38: Choose the best sauce to go with each of the following meat dishes. Your choice of sauces include jus de roti, pepper, sweet and sour, apple, and mint.
Q39: List three examples of garnishes you might use when serving meat dishes.
Q40: You visually evaluate dishes and find the following problems. State how you would adjust presentation to address them.
Q41: At what temperature must you store hot and cold meat dishes to ensure food safety?
Q42: What information should you put on a date label attached to surplus food being stored for service at another time or day?
Q43: What are three common tasks you complete when cleaning your work area at the end of service?