Menus And Meat

Question 1

What is a table d’hote menu

Answer 1

A menu with a set price. With very little selection

Question 2

What is a à la carte menu?

Answer 2

It is a menu with many options and doesn’t have a set price

Question 3

Effects on cooking meat

Answer 3

Meat shrinks and fat losses white colour and melts

Question 4

Explain the term offal

Answer 4

Offal is the organs in the meat that aren’t usually popular

Question 5

What is TVP made from?

Answer 5

Soya beans

Question 6

What is best before date?

Answer 6

it’s the date that indicates when it’s its best quality

Question 7

What is cross contamination?

Answer 7

Bacteria get crossed from one product to the other

Question 8

How can you prevent cross contamination?

Answer 8

You can prevent cross contamination by washing and sterilising equipment after cutting raw meat

Question 9

What are two safety guidelines to follow when reusing leftovers

Answer 9

Make sure you reheat it properly and it’s hot to touch
Make sure you store it properly