Cookery Q#4

1. It refers to the meat from cattle. We call it as

• Beef

• Cow

• Bull

• Venison

2. When the we pressed our finger, and the meat feels springy and resistant, its doneness is ?

• Rare

• Medium Rare

• Medium

• Well Done

3. Its meat are best for grilling, skillet and stir-fry with high, dry heats.

• Chuck Cut

• Rib Cuts

• Sirloin Cuts

• Brisket Cut

4. It is a great source of quality protein, rich in iron, potassium, magnesium, and B vitamins. 

• Beef

• Cow

• Bulls

• Venison

5. It is one of the most interesting beef cuts and perfect for slow cooking.

• Other Cuts

• Shanks

• Plate and Flank Cuts

• Round Cuts

6. Meat form that has been cooled to a temperature just above freezing (1-3 degrees) within 24 hours after slaughter.

• Fresh Meat

• Chilled Meat

• Frozen Meat

• Cured Meat

7. Form of meat that is preserved by chemicals.

• Cured

• Processed

• Preserved

• Canned

8. 68 ⁰ C is the safe cooking temperature for....

• Beef, rare

• Beef, medium

• Beef, medium well

• Beef, well done

9. 165 ⁰F, is the safe cooking temperature for ......

• Pork

• Beef

• Ground Beef

• Ground Pork

10. How many minerals and vitamins beef has?

• 14

• 9

• 12

• 10