SET B 11-20

____________ meat stays tender because it is done so quickly the inside of the meat never gets very hot.

• Grilled

• Broiled

• Pan-fry

• Roasted

• Deep-fry

"Used for lifting and turning meats."

The statment above is the usage of ...

• cook fork

• meat saw

• chef knife

• butcher steel

• chopper knife

The following below is the type of beef cut EXCEPT...

• Rib

• Sirloin

• Shank

• Drummet

• Tenderloin

Which of the following is the type of poultry ?

• Duck

• Guinea

• Chicken

• Mussels

• Scallops

The following below is to check and prepare the cavity to meet the requirements EXCEPT...

• It should be odourless

• The skin should be dry and not slimy

• There should be no cuts or bruises on the skin

• Legs/Brest should be full of cuts, sores, blood patches & bruises

When roasting a whole lamb "basting" the meat is essential because...

• Making the lamb looks nice.

• So that the lamb smells good.

• To retain its moisture so that it is not dry.

• To make the lamb having a golden brown effect.

When the fish is under the drawn category it has ___________ and ___________ removed.

• fins

• head

• scales

• stomach

• intestines

___________ is the best Quality Grade of meat.

• Price

• Prime

• Select

• Standard

• Commercial

What kind of product that helps to make fibre more firmer ?

• Salt

• Acids

• Fruits

• Grape

• Vegetables

Chicken wings are divided into 3 categories which are...

• thigh

• drumstick

• drummetes

• the wing tip

• the wings itself