
10-2 Meat Basics
Authored by wahida gaus
Other
10th Grade
Used 3+ times

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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the composition of meat?
Water, carbohydrates, fiber, vitamins
Carbohydrates, fiber, vitamins, minerals
Water, protein, fat, vitamins, minerals
Protein, fiber, vitamins, minerals
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How is the structure of meat defined?
Composition of muscle fibers, connective tissue, fat, and water.
Color of the meat
Temperature at which it was cooked
Number of spices used
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the different kinds of connective tissues found in meat?
collagen, elastin, reticulin
myosin
keratin
fibrin
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which component of meat provides its red color?
Collagen
Chlorophyll
Myoglobin
Hemoglobin
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What role do collagen fibers play in meat?
Collagen fibers enhance the flavor of meat
Collagen fibers add color to meat
Collagen fibers provide structure, texture, and juiciness to meat. They break down into gelatin during cooking, adding moisture and tenderness.
Collagen fibers reduce the cooking time of meat
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Name the connective tissue that surrounds muscle fibers.
Endomysium
Epimysium
Hemimysium
Perimysium
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What gives meat its tenderness?
Cooking at low heat
Marinating in vinegar
Connective tissue
Freezing at high temperatures
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