WorksheetsMeat Composition
Total questions: 10
Worksheet time: 11mins
Name
Class
Date
1.
How does marbling affect the flavor of meat?
a)
Marbling adds moisture and flavor to the meat during cooking.
b)
Marbling causes the meat to lose its natural taste.
c)
Marbling makes the meat tough and dry when cooked.
2.
What is the percentage of water?
a)
70%
b)
50%
c)
10%
3.
Marbling seperates muscle fibers, making meat easier to chew?
a)
Juiciness
b)
Flavor
c)
Tenderness
4.
Fat is the main source of flavor meat?
a)
Carbohydrates
b)
Flavor
c)
Water
5.
It becomes firmer and loses moisture
a)
Protein
b)
Fat
c)
Water
6.
What is Carbohydrates?
4 lines
7.
The fat in meat contributes to?
a)
Tenderness, Juiciness, Flavor
b)
Water, Protein, Fat
c)
Vitamin A, Vitamin C, Vitamin D
8.
Fat is the _ of the muscles tissue
(a)
9.
What is the four composition of meat?
4 lines
10.
20% of the muscle tissue
a)
Protein
b)
Fat
c)
Water
100 %
