Cookery - Finals #2

1. High in protein and helps improve muscle mass is a health benefits of what animals?

• Pork

• Mutton

• Beef

• Venison

2. What vitamin serves a variety of functions in your body and is important for growth and metabolism?

• Vitamin B1

• Vitamin B3

• Vitamin B6

• Vitamin B12

3. What is the doneness of the meat if when pressed with a finger, meat feels springy and resistant.

• Rare

• Medium

• Medium Rare

• Well Done

4. What animal is also a staple food in some parts of the world and is consumed in many regions?

• Pig

• Cow

• Sheep

• Deer

5. What is the safe cooking temperatures for beef meat, well done?

• 58 degrees C

• 70 degrees C

• 71 degrees C

• 74 degrees C

6. What vitamin or mineral  is essential for body growth and maintenance?

• Zinc

• Iron

• Niacin

• Phosphorus

7. On the composition of meat, 5% muscle tissue is for what?

• Water

• fat

• protein

• carbs

8.  Meat that has been cooled to a temperature just above freezing (1-3 degrees) within how long after slaughter?

• 8 hours

• 16 hours

• 18 hours

• 24 hours

9.  It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.

• slicing

• dicing

• trimming

• skinning

• washing

10. A beef cut coming from the rear of the animal, these are also leaner cuts, certainly not the best beef choice if you want to slow cook.

• chuck cuts

• round cut

• sirloin cut

• brisket cut