MEAT DISHES-LAMB, PORK AND GAME

Question 1

DEFINE MEAT

Answer 1

• It’s the muscle portion of an animal
• It’s the main source of protein
• offal or fancy meats>Edible organs of the some animals

Question 2

HOW CAN WE PURCHASE MEAT?

Answer 2

• fresh
• frozen
• dried
• canned

Question 3

CATEGORIES OF MEAT

Answer 3

• LAMB
• PORK
• GAME MEATS
• BEEF

Question 4

PORK QUALITY POINTS

Answer 4

• FLESH>LIGHT PINK, MOIST

* FAT> FIRM AND WHITE COLOUR

Question 5

PORK MEAT CATEGORIES

Answer 5

• SUK Suckling PIG 1–4 months
• LP. Light Pork 4-6. Months
• HP. Heavy Pork 6-9 months
• BP. Boar Pork Male 9+ months , stronger flavour
• SP. Sow Pork female 9+ months

Question 6

WHAT IS THE MOST COMMON PORK MEAT?

Answer 6

FEMALE OR SUCKLING PIG

Question 7

HOW CAN WE PURCHASE PORK?

Answer 7

• Fresh
• Frozen
• Processed-small good

Question 8

SMALL GOODS

Answer 8

• MINCED AND FLAVOURED >sausages, processed hams
• SEASONED, CURED AND AIR DRIED >Prociutto, capicola
• SEASONED AND COOKED>hams

Question 9

LAMB

Answer 9

• HAS A VERY DISTINCTIVE FLAVOUR

* IT’S ENJOYED IN MOST COUNTRIES IN THE WORLD

Question 10

WHAT IS THE DIFFERENCE BETWEEN LAMB AND MUTTON?

Answer 10

• LAMB IS A YOUNG SHEEP

* MUTTON IS AN OLDER SHEEP

Question 11

MUTTON

Answer 11

• STRONGER TASTE

* CHEAPER

Question 12

HOW CAN WE PURCHASE LAMB?

Answer 12

• FRESH

* FROZEN

Question 13

LAMB QUALITY POINTS

Answer 13

• AGE > 3 MONTHS TO 1 YEAR OLD
• FAT > EVEN LAYER OF WHITE
• FLESH >FIRM AND PINKISH RED
• BONES> PINK AND POROUS
• I.D. > PINK STAMP ALONG THE CARCASS

Question 14

SHEEP MEAT CATEGORIES

Answer 14

• L > SPRING LAMB > 3-4 MONTHS
• L > LAMB > UP TO 12 MONTHS
• M>MUTTON > OVER 10 MONTHS
• H»HOGGET>10–18 MONTHS, CASTRATED MAL OR FEMALE

Question 15

GAME MEATS

Answer 15

• WILD ANIMALS HUNTED FOR HUMAN CONSUMPTION

* IN AUSTRALIA IS MOSTLY FARMED

Question 16

CHARACTERISTICS OF GAME MEATS

Answer 16

• RICHER MEATS
• STRONGER FLAVOUR AND ODOUR
• USUALLY TOUGHER
• LEANER MEAT

Question 17

EXAMPLES OF GAME MEATS IN AUSTRALIA

Answer 17

• VENISON
• KANGAROO
• RABBIT
• CAMEL
• GOAT
• WILD RABBIR, BOAR, PIG
• HARE
• WATER BUFFALO
• POSSUM

Question 18

THE TRIMMINGS USES

Answer 18

• BONES ANS SINE>STOCK AND SOUPS
• FAT>PORK FAT OR DRIPPING>SHALLOW FRYING OR BASTING
• LARGE MEAT TRIMS>STEWS AND KEBABS
• SMALL MEAT TRIMS >MINCED IN BURGERS, MEATBALLS, BOLOGNAISE, TERRINES, SPRING ROLLS

Question 19

LAMB CUTS- PRIMARY

Answer 19

1. LONG LEG
2. LOIN
3. FOREQUARTER

Question 20

LAMB SECONDARY CUTS

Answer 20

1. Shank
2. Short leg
3. Chump
4. Tenderloin
5. Short Loin
6. Rack
7. Breast
8. Neck
9. Square cut shoulder

Question 21

PORK PRIMARY CUTS

Answer 21

1. FOREQUARTER

2. HINDQUARTER

Question 22

PORK SECONDARY CUTS

Answer 22

1. TROTTER
2. HOCK
3. LEG
4. RUMP
5. TENDERLOIN
6. MIDLOIN
7. RIB LOIN
8. SPRING
9. FORELOIN-SHOULDER
10. NECK

Question 23

MUTTON

Answer 23

• STRONGER TASTE

* CHEAPER

Question 24

HOW CAN WE PURCHASE LAMB?

Answer 24

• FRESH

* FROZEN

Question 25

LAMB QUALITY POINTS

Answer 25

* AGE > 3 MONTHS TO 1 YEAR OLD * FAT > EVEN LAYER OF WHITE * FLESH >FIRM AND PINKISH RED * BONES> PINK AND POROUS * I.D. > PINK STAMP ALONG THE CARCASS

Question 26

SHEEP MEAT CATEGORIES

Answer 26

* L > SPRING LAMB > 3-4 MONTHS * L > LAMB > UP TO 12 MONTHS * M>MUTTON > OVER 10 MONTHS * H>>HOGGET>10–18 MONTHS, CASTRATED MAL OR FEMALE

Question 27

GAME MEATS

Answer 27

* WILD ANIMALS HUNTED FOR HUMAN CONSUMPTION | * IN AUSTRALIA IS MOSTLY FARMED