cookery 10 introduction and composition of meat

It comprises water, protein, fat, and various amounts of minerals and vitamins.

• meat

• pork

• sheep

• beef

This meat is obtained from cow and is one of the much sought-after types of red meat.

• meat

• beef

• pork

• sheep

It is derived from pig and is classified as red meat.

• veal

• beef

• pork

• sheep

a meat otherwise known as mutton

• veal

• beef

• pork

• sheep

How much is the water composition of meat?

• 20%

• 50%

• 60%

• 70%

How much is the protein composition of meat?

• 20%

• 50%

• 60%

• 70%

How much is the muscle tissue of Fat in meat?

• 2%

• 3%

• 4%

• 5%

What is the main source of meat's flavor?

• fat

• carbohydrates

• protein

• water

It takes takes place when meats are browned by roasting, broiling or sautéing.

• millard reaction

• complex reaction

• maillard reaction

• no reaction

What type of knife is this?

• butcher's knife

• clever knife

• steak knife

• french's knife