QUIZ ON PREPARING MEAT DISHES

QUIZ ON PREPARING MEAT DISHES

10th Grade

20 Qs

quiz-placeholder

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QUIZ ON PREPARING MEAT DISHES

QUIZ ON PREPARING MEAT DISHES

Assessment

Quiz

Other

10th Grade

Hard

Created by

Christian Mamangun

Used 43+ times

FREE Resource

20 questions

Show all answers

1.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

These are network of proteins that bind the muscle fibers together and is tough.

2.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

It is the meat of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered.

3.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

It is the yellow connective tissue and is not broken down in cooking.

4.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

The 20% muscles tissue of a meat.

5.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.

6.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

These determine the texture or grain of a piece of meat.

7.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

Surface fats protect the meat from drying out during cooking. Adding surface fat is called ________________ .

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