Chapter 8: Meat & Alternatives - Meat [Part 1]

Chapter 8: Meat & Alternatives - Meat [Part 1]

12th Grade

12 Qs

quiz-placeholder

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Chapter 8: Meat & Alternatives - Meat [Part 1]

Chapter 8: Meat & Alternatives - Meat [Part 1]

Assessment

Quiz

Other

12th Grade

Practice Problem

Medium

Created by

Ms Sabrina

Used 10+ times

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12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What proteins are the muscle fibres made of?

collagen and elastin

myosin and actin

marbling fats

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Proteins are bound by connective tissues. The connective tissues are made up of two types of protein.

collagen and elastin

myosin and actin

marbling of fats

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the type of protein found in meat?

High biological value protein

Low biological value protein

Complementary protein

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the type of fat found in meat?

Saturated fats

Unsaturated fats

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which vitamin is found in meat?

Vitamin A

B-group vitamins

Vitamin D

Vitamin K

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which minerals are found in meat?

Iron, zinc, copper, phosphorus and sulphur

Iron, zinc, copper, magnesium and sulphur

Iron, iodine, copper, phosphorus and sulphur

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Marbling fats, which are fats within the muscles of meat, contributes ______ & _____ to the meat.

flavour and juiciness

appearance and flavour

appearance and juiciness

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