Chicken
What colour should fresh, raw chicken be?
Pale pink with no grey or green patches.
What colour should fresh beef be?
Bright red or cheery red
What colour is fresh lamb meat?
Light to dark pink, depending on age.
What is the ideal colour of fresh pork?
Pale pink to reddish-pink
What is the minimum safe internal temperature for cooked chicken?
At least 75c in the thickest part.
What is one sign that chicken may be spoiled?
A strong, sour, or rotten smell.
What does marbling in beef refer to?
The streaks of fat within the muscle
What should the fat on fresh lamb look like?
White and firm, depending on age.
What should the fat on pork look like and feel like?
White, firm, and not greasy
Where in the fridge should the raw meat be stored?
At the bottom of the fridge in a sealed container
What should the texture of fresh chicken feel like?
Slightly moist, but not slimy or sticky
Why is marbling considered a sign of high quality beef?
It adds flavour and keeps the beef tender
What might a strong, gamey smell in raw lamb indicate?
That the lamb is older or possibly mutton
What does a sour or ammonia smell in pork suggest?
That the meat is spoiled
Wh t should meat be stored below 5c?
To slow bacterial growth and keep it safe to eat
Why is it important that chickens have no bruising or broken bones when recieved?
May indicate rough handling or poor quality processing
What does dark, dry beef with a sticky surface suggest?
The beef may be old or stored incorrectly
Why is bone colour an indicator of lamb quality?
Younger lamb has porous, light bones; older meat has darker, harder bones
Why is pale, soft, and exudative (PSE) pork considered low quality?
It loses moisture easily and becomes dry when cooked
Why should cooked meat be cooled quickly before refrigerating?
To avoid bacteria growing in the danger zone (5c - 60c)
What is a sign of freezer burn on chicken?
White or greyish spots on the flesh
What does the term "bloom" refer to in assessing beef quality?
The bright red colour that beef develops when exposed to oxygen
What effect does excessive surface moisture have on lamnb quality?
It promotes bacterial growth and shortens shelf life.
How does meat yield and bone- to -meat ratio affect pork quality assessment in commercial kitchens?
Higher meat yield with less bone indicates better value and quality
What is the 2-hour/ 4-hour rule for cooked meat?
0-2 hours + use or chill; 2 - 4 hours = use immediately, over 4 hours = discard