Meat hygiene and safety

Meat hygiene and safety

1st Grade

10 Qs

quiz-placeholder

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Meat hygiene and safety

Meat hygiene and safety

Assessment

Quiz

Other

1st Grade

Medium

Created by

Kathryn Scales

Used 4+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What colour board do we prepare raw meat on?

Blue

Green

Red

Yellow

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Without a thermometer, how could you tell if your chicken was cooked?

Try it

It doesn't matter whether it is cooked or not

Cut into the thickest part to see if it is white all the way through with no pink

It would be burnt

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best way to check the doneness of meat without cutting into it?

Meat thermometer

Cutting a small piece and tasting it

Poking it with a fork

Guessing based on cooking time

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to use a sharp knife when preparing meat?

To ensure clean and precise cuts, which helps to maintain the integrity and texture of the meat.

To make the meat tougher

To make the meat taste better

To increase the risk of injury

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the claw grip and why is it important when using a knife to cut meat?

The claw grip is a technique to hold the knife and protect the food from getting cut. It is important for speed and efficiency.

The claw grip is a technique to hold the food being cut and make the cutting process more difficult. It is important for building hand strength.

The claw grip is a technique to hold the food being cut and keep the fingers close to the knife blade. It is important for adding flavor to the meat.

The claw grip is a technique to hold the food being cut and protect the fingers from the knife blade. It is important for safety and precision.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best way to thaw frozen meat?

Boiling it in hot water

Putting it in the oven at a high temperature

Leaving it on the counter at room temperature

Refrigerator or microwave defrost setting

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the recommended internal temperature for poultry?

60°C

93°C

49°C

75°C

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