WorksheetsMeat Cookery
Total questions: 10
Worksheet time: 6mins
Meat that has not undergone any freezing or processing treatment.
Chilled meat
Cured meat
Canned meat
Fresh Meat
Nutrient found in meat that is essential in repairing worn out tissues .
Iron
Vitamin E
Protein
Magnesium
Nutrient that is essential in promoting good appetite.
Vitamin E
Zinc
Magnesium
Vitamin B Complex
1. A kind of kitchen knife that is used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones.
boning knife
roast beef slicer
butcher knife
spatula
Which is NOT a description of marbling?
Whitish streaks of inter- and intramuscular fat
Adds tenderness and flavor to meat
Small glass balls you flick with your thumb
Principal factor in determining meat quality
What is the purpose of resting meat?
Gives it a break cause it's tired from cooking in the oven
Gives you time to make gravy
So the juices dry up
So the juices will be retained in the meat
____________ is cooking by immersing the food in a pan of liquid (stock or water). Its temperature is 100°C (212°F).
Boiling
Stewing
Poaching
Covering food with a layer of egg and breadcrumbs to protest it while cooking is called to. . .
Cardigan
Jumper
Coat
Jacket
