Know your commodities

Meat is the edible flesh of animals, meat sources include

• beef, cow, mutton, and pork

• beef, sheep, mutton and lamb

• beef, mutton, lamb and pork

• beef, mutton, chicken and lamb

Main nutrient and non-nutrient in meat consists of

• low-biological value proteins, fibre and water

• high-biological value proteins, fat and water

• high-biological value proteins, fibre and fat

• low-biological value proteins, water and fat

Meat also contains good sources of vitamins and minerals, they are

• Vitamin A, iron, zinc and potassium

• iron, zinc and phosphorous

• B group vitamins, iron, zinc and phosphorous

• C group vitamins, iron, zinc and phosphorous

Tough cuts of meat can be tenderized by using (choose the options that are correct)

• lemon or tomato juice (acid)

• skinning and deboning

• pounding meat with a mallet

• cutting into smaller pieces

Identify the tough cuts of meat from the graphic (choose the options that are correct)

• rib

• sirloin

• brisket

• chuck

For tough cuts of meat which cooking method would be best to use?

• Moist heat

• Dry heat

• Hot Fat

• Air frying

What types of food commodities are considered 'Seafood'?

• Edible aquatic animals, excluding fish and shellfish

• Edible aquatic animals, including fish and shellfish

Some fish like sardines are high in calcium due to the presence of

• milk glands

• edible scales

• edible bones

• fins & gills

Both oily fish and shellfish contain

• fibre

• polyunsaturated fats

• cholesterol

• vitamin C

Eggs consist of several components (parts), the component found in the highest amount is

• shell

• egg white

• the yolk

• air-cell