4th TLE 10 Quiz#4 Lesson 4

Meat that are sold right after slaughter without undergoing chilling or other preservation method.

• Chilled Meat 

• Fresh Meat 

• Processed Meat

Meat that has been cooled to a temperature just above freezing point within 24 hours after slaughter.

• Chilled Meat 

• Fresh Meat 

• Frozen Meat

Meat cuts that has been frozen to a temperature of 20 degree Celsius.

• Chilled Meat 

• Fresh Meat 

• Frozen Meat

It is also known as a double boiler or water bath that is used to heat things slowly and gently.

• Baster  

• Basting Pan 

• Bain Marie

  It is used to baste meat as it cooks in own juices. Commonly used for rotisserie cooking grilling and roasting.

• Baster Pan 

• Baster   

• Butcher’s Knife

  It is special enameled cast iron pan with tight fitting lid used to braised  meats.

• Baster    

• Basting Pan 

• Bain Marie

It is a knife that is made specifically for butchering, processing and sometimes gutting animals.

• Chopping Board

• Butcher’s Knife

• Crock Pot

   It is a long thin knife used for cutting thin slices of cooked meat.

• Carving Knife

• Paring Knife 

• Chopping Board

  It is a durable board used to place material on to be cut. It is used in the kitchen for preparing food.

• Chopping Board

• Butcher’s Knife

• Crock Pot

It is a brand name for a type of slow cooker, which is a type of electric cooking appliances used for making dips, soups, stews and braised dishes.

• Frying Pan  

• Meat Fork

• Crock Pot