Food Commodities: Meat, Poultry & Game is one of 9 topics in the Grade 12 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. What is veal?
Meat from a young calf, pale in colour and delicately flavoured
Meat from an older sheep with a stronger flavour
A type of game meat
A type of pork cut
Answer: Meat from a young calf, pale in colour and delicately flavoured — Veal is meat from a young calf, pale in colour and delicately flavoured, distinct from beef which comes from mature cattle.
Easy
2. Which steak cut is also called the tenderloin and is considered the most tender cut with minimal connective tissue?
Fillet
Rump
T-bone
Porterhouse
Answer: Fillet — Fillet, also called tenderloin, is the most tender cut with minimal connective tissue, well-suited to quick, high-heat cooking methods.
Medium
3. Name the cut that contains both a piece of the tenderloin and the sirloin, separated by a distinctive T-shaped bone.
Answer: T-bone — A T-bone steak contains both a piece of the tenderloin and the sirloin, separated by a T-shaped bone.
