Quiz on Preparation and Cooking of Food

What is defined as the edible flesh of animals, typically mammals?

• Fruits

• Grains

• Vegetables

• Meat

Which of the following is a source of meat?

• Carrot

• Rice

• Potato

• Chicken

What type of protein is found in meat?

• Plant-based protein

• Low biological value protein

• High biological value protein

• Incomplete protein

What contributes to the tenderness of meat during cooking?

• Marbling fat

• Excessive salt

• High moisture content

• Low temperature

Which method is NOT a common way to tenderise tough cuts of meat?

• Mechanical methods

• Tenderisers

• Acid

• Boiling

What happens to meat proteins when subjected to heat?

• They remain unchanged

• They denature and coagulate

• They dissolve

• They evaporate

Which cooking method is best for tender cuts of meat?

• Moist heat

• Dry heat

• Boiling

• Steaming

What is the primary difference between dark meat and white meat in poultry?

• Dark meat is always cheaper

• Dark meat has more myoglobin

• Dark meat is more tender

• Dark meat has less fat

What indicates that poultry is cooked properly?

• Texture is rubbery

• Color remains pink

• Juices turn clear

• Juices turn red

Which type of fish has a fat content of less than 5%?

• Shellfish

• Oily fish

• Crustaceans

• White fish