Review Quiz on Meat, Poultry & Seafood

Meat proteins are made up of

• muscle fibres

• connective tissue

• muscle fibers and connective tissues

Lemon juice breaks down__________ when tenderising meat.

• connective tissues

• muscle fibres

• connective tissue & muscle fibress

Tenderisers (enzymes) break down__________ when tenderising meat.

• connective tissues

• muscle fibres

• connective tissue & muscle fibress

Cooking _______ proteins and then coagulates them.

B group vitamins and minerals like iron, potassium, phosphorus and _____are found in poultry.

Which part of the poultry contains a higher amount of myoglobin?

• White meat

• Dark meat

Which cooking method is ideal for cooking cut pieces of poultry?

• Stewing

• Roasting

• Baking

• Stir-frying

Meat can be made into _______ meat products such as sausages and luncheon meat.

White Fish has less than 5% fat content.

• True

• False

Identify the molluscs.

• crab

• prawn

• clam

• sea bream