Cookery Week1-2 (4thQtr)

1. _______ is 70% of meat's muscle tissues.

• A. WATER

• B. FAT

• C. PROTEIN

• D. CARBOHYDRATES

2. This disease is predominantly a protein deficiency.

• A. KWASHIORKOR

• B. MARASMUS

3. What is the main source of flavor in meat?

• A. WATER

• B. PROTEIN

• C. FAT

• D. CARBOHYDRATES

4. This macronutrient plays a necessary part in the maillard reaction.

• A. WATER

• B. PROTEIN

• C. FATS

• D. CARBOHYDRATES

5. These are network of proteins that bind the muscle fibers together.

• A. Muscle fibers

• B. Collagen

• C. Connective Tissue

• D. Course

6. It is a meat of a mature sheep.

• A. Chevon

• B. Veal

• C. Lamb

• D. Mutton

7. Veal comes from the meat of young calf aged __________.

• A. 3-4 months old

• B. 4-5 months old

• C. 5-6 months old

• D. 6-7 months old

8. For some, this meat considered to be the finest one.

• A. Pork

• B. Carabeef

• C. Veal

• D. Beef

9. Meat and poultry are generally marinated for .

• A. 1 hour to 1 day

• B. 2 hours to 1 day

• C. 2 hours to 2 days

• D. 1 hour to 2 days

10. To avoid overcooking, the meat should be __________ not boiled.

• Steamed

• Simmered

• Grilled

• Baked