Meat Quiz

simon stocker
Quiz by simon stocker, updated more than 1 year ago
simon stocker
Created by simon stocker about 5 years ago
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Description

use this quiz to revise for your forthcoming underpinning knowledge test
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Resource summary

Question 1

Question
A Tournedo is What?
Answer
  • A Steak.
  • A Chop.
  • An Escalope.
  • A Offal.

Question 2

Question
Which group below are Prime First Class Roasting Joints?
Answer
  • Belly, Thick Flank, Lamb Shoulder, Best end of lamb.
  • Fillet, Pork Loin, Lamb Saddle, Sirloin.
  • Rib of Beef, Rump, Loin, Belly.
  • Lamb Leg, Sirloin, Lamb Breast, Topside.

Question 3

Question
Which group of Joints below are good for Braising?
Answer
  • Belly, Shoulder, Rack, Fillet.
  • Shank, Loin, Sirloin, Shoulder.
  • Topside, Shoulder, Ox Cheek, Belly.
  • Fillet, Rack, Leg, Rump.

Question 4

Question
A Steak Tartare is made from which Meat?
Answer
  • Fillet of Beef.
  • Fillet of Pork.
  • Fillet of Lamb.
  • Fillet of Veal.

Question 5

Question
What does the term Chining mean?
Answer
  • To cook in the chines style.
  • To Bone out a leg.
  • To split Best end in half.
  • To bone a Sirloin.

Question 6

Question
The Quality Points of Beef are which of the group below?
Answer
  • Good coating of Skin, Marbling, Tacky flesh, Fresh Smell.
  • Pliable Breast Bone, Good Layer of Marbling, Pink Flesh, Fresh Smell.
  • Good Marbling, Brown to red Flesh, Creamy looking Fat, Fresh Smell.
  • Red Flesh, Good Marbling, Tacky Flesh, Beefy Smell.

Question 7

Question
A Bitok A La Russe is a kind of what?
Answer
  • Kebab.
  • Burger.
  • Pie.
  • Croquette.

Question 8

Question
A Leg of Mutton cut comes from which Meat?
Answer
  • Lamb.
  • Veal.
  • Pork.
  • Beef.

Question 9

Question
An Oxtail is best cooked by which methods?
Answer
  • Roasting.
  • Grilling.
  • Steaming.
  • Braising.

Question 10

Question
Entrecote, Hanger, Skirt and Point are all types of what?
Answer
  • Chops.
  • Cutlets.
  • Steaks.
  • Escalopes.
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