TLE Assessment for Lesson I Quarter 4

1. 1. Meats are high in connective tissue if the muscles are
   more exercised like meat from legs and the meat comes from older animals.
   
   

• True

• False

2. 2. A collagen is a white connective tissue that dissolves or breaks down
   by short, quick cooking with liquid.
   
   

• true

• false

3. 3. Lean meat is composed of long, thin muscle
   fibers bound together in bundles.
   
   

• true

• false

4. 4. The fat in meat contributes to its juiciness.
   
   

• true

• false

5. 5. Skinning is the basic preparation of meat that needs an addition of salt and pepper to improve the flavor.
   

• true

• 1. false

6. 6. Which meat is from domesticated pigs, typically high in fat, commonly
   slaughtered one year or less of age to ensure tender cuts?
   
   

• lamb

• carabeef

• chevon

• pork

7. 7. What meat is from deer/goat?
   
   

• lamb

• beef

• chevon

• pork

8. 8. Meat from the carabao.
   
   

• carabeef

• beef

• chevon

• lamb

9. 9. Meats of domesticated sheep.
   
   

• lamb

• chevon

• pork

• carabeef

10. 10. meat from cattle over one-year-old.
    
    

• veal

• chevon

• beef

• chicken