Pretest for TLE 10 COOKERY Week 1 Quarter 4

Pretest for TLE 10 COOKERY Week 1 Quarter 4

9th - 10th Grade

10 Qs

quiz-placeholder

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Pretest for TLE 10 COOKERY Week 1 Quarter 4

Pretest for TLE 10 COOKERY Week 1 Quarter 4

Assessment

Quiz

Education

9th - 10th Grade

Practice Problem

Medium

Created by

Daisy Marie Diaz

Used 79+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).

Flesh

Meat

Poultry

Slaughter

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What animal produces veal meat?

Pigs

Deer

Sheep

Young Calf

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A knife that is used for general purposes

Butcher Knife

Cleaver

French Knife or Chef's Knife

Slicer

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Term used to call a goat/deer's meat.

Lamb

Carabeef

Chevon

Veal

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Term used to call a swine's meat.

Pork

Beef

Chevon

Veal

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A knife used for cutting through bones.

Slicer

Butcher Knife

Boning Knife

Cleaver

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A knife used for carving roast chicken and duck.

Slicer

French Knife or Chef's Knife

Utility Knife

Butcher' Knife

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