1) Why is roasting the best cooking method for a joint of beef? a) Creates flavour b) Makes it smell burnt c) Roasting is a moist cooking method d) Creates colour e) Allows for basting f) Allow it to be overcooked 2) Why is roasting the best cooking method for a joint of beef? a) Renders fat b) Caramelises the outside c) Serve it blue d) Burns the joint e) Tenderises the meat f) Smells toasted 3) Why is roasting the best cooking method for a joint of beef? a) All beef joints are tough b) Allows for different degrees of cooking, rare, medium etc. c) Bland flavour d) Produces a nice aroma e) Juices can be used to make gravy f) Leaves the fat soggy 4) What does basting mean? a) Using the sediment, fat & juices to regularly pour over the meat b) Leave it to cook in dry heat 5) Which of these vegetables are suitable for roasting? a) b) c) d) 6) Which of these vegetables are suitable for roasting? a) b) c) d) 7) Which of these vegetables are suitable for roasting? a) b) c) d) 8) Which of these vegetables are suitable for roasting? a) b) c) d) 9) We do we use the tray to make the gravy after roasting meat & poultry? a) The tray captures all the sediment and juices from the  b) To produce a bland sauce c) Burn the juices d) Deglazing the tray with water, wine & stock means the flavour will transfer to the gravy 10) Which sauce is traditionally served with roast beef? a) Horseradish b) Ketchup 11) Which sauce is traditionally served with roast lamb? a) Mint b) Mayonnaise 12) Which sauce is traditionally served with roast pork? a) Apple b) Pear 13) Which sauce is traditionally served with roast turkey? a) Cranberry b) Blackcurrant 14) Which description is correct for oven roasting? a) Food in an oven with applied dry heat/air b) Adding steam to the combi oven 15) Which description is correct for spit roasting? a) Food cooked in an electric oven b) Prepared foods on a spit over or in front of intense radiated  16) Which description is correct for pot roasting? a) Food is cooked slowly with a small amount of liquid in a covered pot b) Stewed on the stove top 17) Which three points do you consider when roasting foods? a) Shelf position b) Add steam c) Cook the food slowly d) Time e) Temperature f) Check with chef 18) List three points to consider when roasting foods? a) Add extra seasoning b) Dry the food out c) Degree of cooking required d) Size/weight of item e) Ask the KP f) Type of food 19) Why do we baste meat during cooking? a) To keep the meat moist/ stop meat from drying out b) So it seasons it c) Add a crust d) To develop flavour e) Chef says so f) To develop colour 20) Why do we rest meat after roasting? a) To continue cooking b) To keep in the juices c) To allow meat to soften / relax d) Let it dry out e) To keep it warm below 63 deg C f) To aid carving/ presentation 21) Which of these three are suitable accompaniments for roast chicken? a) Game chips b) Vinagrette c) Salad cream d) Bread sauce e) Gravy f) Onion Jam 22) Which of these two are suitable for baked ham? a) Mayonnaise b) Chocolate sauce c) Mustard d) Chutney

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