FBS FINAL

What is the term for the flesh of cattle, sheep, and pigs?

• beef

• meat

• pork

What kind of meat is less fatty than beef?

• lamb

• pork

• mutton

What meat is very popular and is used across the globe?

• beef

• cattle

• pigs

What kind of meat is also a staple food in some parts of the world and is consumed in many regions?

• lamb

• sheep

• mutton

What is the other term for the sheep’s meat?

• mutton

• beef

• lamb

How many percent of water is present in meat's muscle tissue?

• 5

• 20

• 70

What is the main source of flavor in meat?

• fat

• fiber

• protein

What separates muscle fibers making meat easier to chew?

• cooking

• marbling

• stewing

What kind of fat protects the meat from drying out during cooking?

• surface

• stored

• coagulated

What plays a necessary part in the complex reaction called the maillard reaction?

• carbohydrates

• protein

• fat