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WorksheetsPREPARE AND COOK MEAT
Total questions: 14
Worksheet time: 4mins
It is used for boning raw meats and poultry
Cleaver
Slicer
Boning Knife
Scimitar
Steak Knife
French Knife
Butcher Knife
Paring Knife
____ is very popular and is used across the globe.
Scimitar
Cleaver
Utility Knife
Slicer
Marbling is fat that is deposited within the muscle tissue. Surface fats protect the meat from drying out during cooking. Adding surface fat is called barding.
Juiciness
Marbling
Fat
Flavor
What is the WATER CONTENT of a RAW Chicken Fryer?
(a)
It plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing.
Protein
Fat
Maillard Reaction
Carbohydrates
Water – (a) of muscle tissue
(a)
Fats in meat contributes to how many factors:
(a)
(a) coagulates when it is heated. It becomes firmer and loses moisture.
Cattle
Beef
Lamb
Steak
What is the WATER CONTENT of COOKED Beef, whole brisket?
(a)
Which is not included in the composition of meat?
Carbohydrates
Protein
Flavor
Fat
