PRETEST IN COOKERY 10_4TH QUARTER
Quiz by MELANIE DELOA
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- Q1
Which of the following meat cuts requires long and slow cooking temperature?
less tender cuts
tender cuts
slightly tough cuts
tough cuts
20s - Q2
Meat best for frying.
tough cuts
slightly tough cuts
tender cuts
less tender cuts
20s - Q3
What part of the meat has the greatest amount of quality protein?
bone
flesh
ligament
fat
20s - Q4
Used for boning raw meats and poultry.
boning knife
butcher's knife
utility knife
french knife or chef's knife
20s - Q5
Which knife is used for accurate cutting of steaks?
slicer
scimitar or steak knife
cleaver
butcher
20s - Q6
__________ is the most widely eaten meat in the world accounting for over 36% the world meat intake.
carabeef
beef
lamb
pork
20s - Q7
Which meat comes from sheep?
pork
lamb
carabeef
beef
20s - Q8
Meat from cattle over one-year old.
veal
carabeef
chevon
beef
20s - Q9
What animal produces chevon?
cow
goat
carabao
pig
20s - Q10
How many percent is the composition of water in meat?
70%
50%
60%
80%
20s - Q11
Which of the following is NOT TRUE about trimming meat?
Leave as much of the meat intact as possible
Improves the appearance of the cut or joint
Improves the favor of the meat by adding salt and black or white pepper
Remove as much gristles and sinews as possible
20s - Q12
A market form of meat that has been treated with curing agents such as vinegar, salt, sodium nitrate, sugar and sometimes spices and vinegar.
cured meat
dehydrated meat
frozen meat
processed meat
20s - Q13
Meat sold right after slaughtered and butchered.
chilled meat
frozen meat
cured meat
fresh meat
20s - Q14
Mrs. Cruz bought the best-selling chicken from Mang Inasal for their dinner. Which method of cooking meat is being used in that store?
roasting
frying
broiling
grilling
20s - Q15
This is cooking meat in a small amount of liquid with low heat for 2-3 hours.
broiling and simmering
poaching
grilling
braising or pot roasting
20s