1. Starter
In your books put today's date and copy
the above heading on a new page
Over view and understanding of previous
lesson

2.  To Understand the main points of Meat and Poultry
 Know the storage and holding conditions
 Understand the quality points in Meat and Poultry
 Be able to identify the different quality points in Meat
and Poultry
 Know what to do if Meat products are damaged or
unfit for use

3.  How should meat and poultry be stored before
preparation and cooking
 How should frozen meat and poultry be stored
before cooking
 Look at the table on the next page and state the
quality points to look for in the meats that you
will mention in the table

4. Meat/Poultry Item State the quality points
you would look for in
this item
Pre-prepared coated Chicken nuggets
Pre-prepared uncoated Lamb Cutlets
Steaks Sirloin Steak
Chops Pork Chops
Chicken Cuts Chicken breast

5.  If the item in question three were frozen, which of
them would you defrost before preparation and
cooking
 Describe how you would defrost these
 Why is it important to defrost these correctly
 From the table on the next screen describe how
you would carry out each cooking method listed

6. Cooking method Meat/ poultry dish Describe hoe to carry out
this cooking method
Grilling/griddle Gammon steak
Shallow frying Bacon
Deep frying Chicken nuggets
Microwaving Beef stew

7. Meat and poultry dish Correct tools and Describe how you would
equipment finish and season
Gammon steak
Bacon
Chicken nuggets
Beef stew

8.  Why is it important to use the correct tools and
equipment
 What is the correct temperature for holding
and serving meat and poultry you do if dishes
 What should you do if you notice any
problems with the meat or other ingredients

9.  What have you learnt about Meat and poultry?
 Which meat is better for you health wise?
 Is organic meat the better to buy if so why?
 Is the prevention of cross contamination important
when handling raw meats and poultry?
 What are the correct storage conditions for raw
meat and poultry products

10.  Red White

11. 1/ Name three red meats
2/ Name three white meats
3/ How do you store fresh red and white meats before cooking
4/ What is the safe temperature for holding meats once cooked
5/ What is the core temperature for cooked meats
6/ What shelf would you store raw meats on and why
7/ What is the correct temperature for storing chilled fresh meat and poultry
8/ What is the correct temperature for storing frozen meat and poultry
9/ What is meant by the term organic meat
10/ What should you do if you notice any problems with the meat or poultry you
are going to use
11/ Why is it important to use the correct tools and equipment when preparing
meat and poultry
12/ What does M.R.M stand for
13/ Name two products made from M.R.M
14/ Why is it important to defrost frozen meat products correctly