Roasting

Question 1

Know how to tell when roast chicken is cooked and what are you looking for?

Answer 1

To test chicken the skewer must be piping hot, clear juices flowing and fibres set

Question 2

What shelf and temp to roast chicken and for how long?

Answer 2

Roast at 200 and add 20mins for every lbs

Question 3

What would cuts of meats normally be served with?

Answer 3

• Beef; Yorkshire puddings, horseradish cream
• Pork; apple sauce, crackling, thicker gravy
• Lamb; mint sauce, gravy made with redcurrant jelly
• Chicken; bread sauce, stuffing, chipolata sausages

Question 4

Which are the best cuts of meats of beef?

Answer 4

Rolled sirloin, fore rib and fillet
- Look for meat that is deep red, dull and with pale yellow/creamy fat

Question 5

Whats the best cut of meat for pork?

Answer 5

Any part except for trotters & knuckle. Look for meat is firm, pale pink and with not too much fat

Question 6

Whats the best cut of meat for lamb?

Answer 6

Saddle, loin, Best End of Neck (BEN), shoulder, leg & breast
Look for brownish-pink meat with creamy fat, not bloody

Question 7

What shelf and temp to roast pork and for how long?

Answer 7

190 and add 25 mins for every lbs

Question 8

What shelf and temp to roast veal and for how long?

Answer 8

180 and 20 minutes for every lbs

Question 9

What shelf and temp to roast lamb and for how long?

Answer 9

190 and 20 minutes for every lbs

Question 10

What shelf and temp to roast beef and for how long?

Answer 10

Rare - 170 and 10-15 mins for every lbs
Medium - 170 and 15-20 mins for every lbs
Well done - 170 and 20-25 mins for every lbs