Quiz on Meat

From what animal can you derive veal meat?

• CALF

• DEER

• HOG

• SHEEP

What part of the meat has the greatest amount of quality protein?

• BONE

• FLESH

• FAT

• LIGAMENT

Meat of sheep is called

• LAMB

• CARABEEF

• PORK

• CHEVON

How many percent of muscle tissue of the meat contain water?

• 20%

• 5%

• 70%

• 75%

What happens to the protein in meat when it is heated?

• Meat becomes firm and losses moisture

• Meat becomes hard and elastic

• Structure of meat will change

• All of the above

It is the main source of flavor in meat.

• FAT

• BONE

• FLESH

• LIGAMENT

A process in which fat is added to the outer surface of the meat while grilling or roasting.

• MARBLING

• BARDING

• FILLING

• APPLYING

It is the change of structure of meat when heated.

• COLLAGEN

• COAGULATION

• MAILLARD

• ELASTIN

Carbohydrates plays a necessary part in the complex reaction called, _____________________________

• COLLAGEN

• COAGULATION

• MAILLARD REACTION

• ELASTIN

Refers to animal flesh that is eaten as food.