INTRO TO MEAT COOKERY

IT IS A CULINARY NAME FOR BOVINES ESPECIALLY DOMESTICATED CATTLE

• BEEF

• PORK

• LAMB

• CHEVON

A TYPE OF MEAT MADE FROM DEER/GOAT

• BEEF

• PORK

• LAMB

• CHEVON

A TYPE OF MEAT MADE FROM DOMESTICATED SHEEP

• BEEF

• PORK

• LAMB

• CHEVON

A TYPE OF MEAT MADE FROM DOMESTICATED PIG OR SWINE

• BEEF

• PORK

• LAMB

• CHEVON

A TYPE OF MEAT MADE FROM CARABAO

• BEEF

• CARABEEF

• LAMB

• VEAL

A TYPE OF MEAT CONSIDERED AS THE FINEST OF ALL

• BEEF

• CARABEEF

• LAMB

• VEAL

WHICH OF THE FOLLOWING DOES NOT BELONG TO THE GROUP

• PROTEIN

• B VITAMIN COMPLEX

• IRON

• IODINE

WHICH OF THE FOLLOWING DOES NOT BELONG TO THE GROUP

• NO FOUL ODOR

• TEXTURE IS FINE AND FIRM

• FLESH IS LAYERED WITH FAT

• FLESH IS DARK RED AND DIRTY