TLE YS11 Cookery Meat MA

In composition of meat, how many percentage of water does a meat contain?

• 75%

• 20%

• 1%

• 5%

In the composition of meat, how much percentage of Protein does a meat contain?

• 75%

• 20%

• 1%

• 5%

In the composition of meat, how much percentage of fat does a meat contain?

• 75%

• 20%

• 1%

• 5%

In the composition of meat, how much percentage of carbohydrates does a meat contain?

• 75%

• 20%

• 1%

• 5%

This type of meat is more tender and can be found in younger animal sources or from parts of the animal that do not usually perform work (back and ribs).

• Fine- grained meat

• Course-grained meat

• Collagen

• Elastin (Gristle)

This tougher type of meat can be found in older animal sources or from the parts that usually perform more work (shoulders and legs).

• Fine- grained meat

• Course-grained meat

• Collagen

• Elastin (Gristle)

Give at least 3 types of Meat

Give at least 3 methods of tenderizing meat

Various pieces of pork meat were graded 1,3,5 and Utility. These pieces of meat were given which type of meat grade?

• quality grade

• not quality grade nor yield grade

• yield grade

• both quality grade and yield grade

Which of the following parts of an animal source has the toughest meat?

• legs

• back

• belly

• ribs