QUIZ ON PREPARING MEAT DISHES

Quiz
•
Other
•
10th Grade
•
Hard
Christian Mamangun
Used 43+ times
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20 questions
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1.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
These are network of proteins that bind the muscle fibers together and is tough.
2.
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45 sec • 1 pt
It is the meat of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered.
3.
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45 sec • 1 pt
It is the yellow connective tissue and is not broken down in cooking.
4.
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45 sec • 1 pt
The 20% muscles tissue of a meat.
5.
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45 sec • 1 pt
It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.
6.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
These determine the texture or grain of a piece of meat.
7.
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45 sec • 1 pt
Surface fats protect the meat from drying out during cooking. Adding surface fat is called ________________ .
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