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Meat & Poultry

Authored by Nur Fateha Kamsani

Other

10th Grade

Used 1+ times

Meat & Poultry
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40 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of protein is found in meat?

High biological value protein

Incomplete protein

Plant-based protein

Low biological value protein

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which nutrients are mentioned as being present in meat?

B-group vitamins, iron, zinc, phosphorus

Vitamin C, calcium, potassium, sodium

Vitamin D, magnesium, copper, iodine

Vitamin A, selenium, manganese, fluoride

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which muscle fibers are found in meat?

actin and myosin

collagen and hemoglobin

keratin and elastin

myoglobin and fibrin

4.

DROPDOWN QUESTION

30 sec • 1 pt

Increased connective tissue in meat results in (a)   .

Decreased tenderness
Increased tenderness
No effect on tenderness
Increased flavour

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does marbling fat affect the tenderness of meat when cooked?

It melts and makes the meat more tender

It makes the meat tougher

It has no effect on tenderness

It increases the protein content

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which connective tissues are present in meat?

actin and myosin

collagen and elastin

hemoglobin and fibrin

keratin and myoglobin

7.

OPEN ENDED QUESTION

3 mins • 1 pt

Explain why marbling fat is important for the tenderness of cooked meat.

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