Preparation and Cooking of Food - Part 1

Which one of these proteins are found in the muscle fibres of meat?

• Actin

• Haemoglobin

• Myeson

• Elastine

Collagen and elastin are proteins that make up the connective tissues in meat.

• True

• False

Fat that is found within the muscle is known as _______ fat.

Meat should be sliced against the grain.

• True

• False

Vinegar cannot be used in a marinade to break down muscle fibres.

• True

• False

The browning on the surface of meat occurs due to a reaction called __________ browning.

Which cuts of meat are usually used for dry heat methods?

• Dry

• Moist

Cooking for a longer time under moist heat allows the collagen to melt and convert into __________.

The age of the bird can be used to determine the choice of cooking method for poultry.

• True

• False

The process of basting is not important during roasting.

• True

• False