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WorksheetsRevision of Chapter 8: Meat & Alternatives (Meat)
Total questions: 20
Worksheet time: 10mins
The thread-like fibres in muscles are made up of two types of proteins. They are _____________________
collagen and elastin
myosin and actin
collagen and actin
myosin and elastin
Proteins are bound by connective tissues. The connective tissues are made up of two types of protein.
collagen and elastin
myosin and actin
collagen and actin
myosin and elastin
What is the type of protein found in meat?
High biological value protein
Low biological value protein
Complementary protein
What is the main type of fats found in meat?
Saturated fats
Unsaturated fats
Monounsaturated fats
Polyunsaturated fats
Which vitamin is found in meat?
Vitamin A
B-group vitamins
Vitamin D
Vitamin K
Which minerals are found in meat?
Iron, zinc, copper, phosphorus and sulphur
Iron, zinc, copper, magnesium and sulphur
Iron, iodine, copper, phosphorus and sulphur
Marbled fats contributes to the overall ______ & _____ of the meat.
flavour and juiciness
appearance and flavour
appearance and juiciness
This is insoluble in water but can be converted into soluble gelatine when heated with water.
elastin
collagen
This is very tough, is insoluble in water and can only be broken down using mechanical methods during food preparation.
elastin
collagen
Factors affecting the tenderness of meat are
Age, Breed, Cut and Diet
Age, Cut, Diet and Size
Age, Breed, Cut and Structure of meat
Which of these methods of cooking is NOT suitable for brisket?
Braising
Stir-frying
Stewing
Boiling
These methods of cooking are suitable for cooking sirlion steak
grilling and roasting
grilling and pan frying
braising and boiling
steaming and stewing
How does the action of mechanical methods tenderise meat?
Shorten the muscle fibres
Break down muscle fibres
Why is it not advised to marinate meat with acid such as lemon juice or vinegar, for too long?
Meat will turn mushy
Meat will turn tough
How does tenderisers make meat more tender?
Break down proteins in connective tissues
Break down muscle fibres
Which method of cooking is suitable for tender cuts of meat?
Dry-heat cooking methods
Moist-heat cooking methods
Which method of cooking is suitable for tougher cuts of meat?
Dry-heat cooking methods
Moist-heat cooking methods
What causes the protein in meat to shrink during dry-heat cooking?
Coagulation of proteins in meat
Gelatinisation of proteins in meat
What nutrients are lost during moist-heat cooking?
B-group vitamins
Protein
How does meat become tender during moist-heat cooking?
conversion of water-insoluble collagen in meat to gelatine
loss of water that causes the meat extractives to become concentrated
