tle

Question 1

70% of muscle tissue

Answer 1

Water

Question 2

20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses moisture. When a protein has coagulated to the desired degree, the meat is said to be done.

Answer 2

protein

Question 3

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

Answer 3

Juiciness

Question 4

5% of the muscle tissue. The fat in meat contributes to:

Answer 4

Fat

Question 5

Marbling separates muscle fibers, making the meat easier to chew.

Answer 5

Tenderness

Question 6

Fat is the main source of flavor in the meat.

Answer 6

Flavor

Question 7

play a necessary part in the complex reaction, called the Maillard reaction, which takes place when meats are browned by roasting, broiling, or sautéing. Without carbohydrates, the desirable flavor appearance of browned meats would not be achieved

Answer 7

Carbohydrates

Question 8

is a term for the flesh of cattle (beef ond veol), sheep(lomb), and pigs(pork)

Answer 8

meat

Question 9

comprises water, protein, fat, ond various amounts of minerals and vitamins,

Answer 9

Meat

Question 10

is divided into large sections called primal cuts.

Answer 10

beef/pork

Question 11

is divided into large sections called primal cuts. These primal cuts are then broken down further into individual retails cuts. Pork is derived from pig and is classified as red meat

Answer 11

Pork

Question 12

is very popular and is used across the globe. This meat is obtained from cows and is one of the much sought-after types of red meat.

Answer 12

Beef

Question 13

meat is also a staple food in some parts of the world and is consumed in many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature lamb) also classified as red meat.

Answer 13

sheep

Question 14

is a kitchen tool with a cutting edge or blade used for cutting or slicing. A knife is made according to its specific uses, and it comes in various types, shapes, and sizes. Of all the different kitchen tools and utensils, knives are the most essential ones.

Answer 14

knife

Question 15

A knife used for cutting, sectioning, and trimming raw meats in the butcher shop

Answer 15

butcher knife

Question 16

A long knife with serrated edges that resembles the cutting edges of saws. It allows you to slice through bread and carve it without leaving crumbs.

Answer 16

bread knife

Question 17

A tool used for boning raw meats and poultry.

Answer 17

boning knife

Question 18

This type of knife can handle almost any cutting task with utmost precision. It smaller than any other knives.

Answer 18

paring knife

Question 19

This type of knife is ideal for cutting through bones

Answer 19

cleaver

Question 20

A knife ideal for general purposes, like chopping, slicing, and dicing

Answer 20

chef’s knife or french knife

Question 21

This type of knife is known as a steak knife used to cut steak accurately.

Answer 21

scimitar

Question 22

is used to cut cooked meat

Answer 22

slicer