TLE 10 (4TH QUARTER)

It is for general purpose chopping, slicing, and dicing.

• FRENCH KNIFE

• UTILITY KNIFE

• BONING KNIFE

• CLEAVER

Used for boning raw meats and poultry.

• FRENCH KNIFE

• UTILITY KNIFE

• BONING KNIFE

• CLEAVER

It is used for carving roast chicken and duck.

• FRENCH KNIFE

• UTILITY KNIFE

• BONING KNIFE

• CLEAVER

It is used for cutting through bones.

• FRENCH KNIFE

• UTILITY KNIFE

• BONING KNIFE

• CLEAVER

What is the water percentage of a Chicken fryer/whole if its aleady cooked?

• 60

• 61

• 59

• 54

_________ is 70% of muscle tissue.

• protein

• vitamin

• water

• fats

_________ is 20% of muscle tissue and its coagulates when it is heated. It becomes firmer and loses moisture

• water

• protein

• vitamin

• fats

________ is the main source of flavor in meat.

• fat

• protein

• vitamin

• water

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

• fats

• water

• protein

• carbohydrates

It is a white connective tissue that dissolves or breaks down by long, slow cooking with liquid.

• Collagen

• Elastin