WEEK 1

1. 1. Used for cutting through bones

• a. Butcher knife

• b. Chef knife

• c. Cleaver

• d. Utility knife

• e. Slicer

2. 2. Used for carving and slicing cooked meats

• a. Butcher knife

• b. Chef knife

• c. Cleaver

• d. Utility knife

• e. Slicer

3. For general purposes

• a. Butcher knife

• b. Chef knife

• c. Cleaver

• d. Utility knife

• e. Slicer

4. 4. Carving roast chicken and duck

• a. Butcher knife

• b. Chef knife

• c. Cleaver

• d. Utility knife

• e. Slicer

5. 5. Used for cutting, trimming raw meats

• a. Butcher knife

• b. Chef knife

• c. Cleaver

• d. Utility knife

• e. Slicer

6. 6. How many percent of water in a meat?___________

7. It is coagulates when it is heated.__________

8. It is the main source of flavor in meat.________

9. Carbohydrates plays a necessary part in the complex reaction called __________ reaction.

10. Lean meat is composed of long, ________ muscle fiber.