Q4-Cookery 10- Quiz 1

Which of the following meat cuts requires long and slow cooking temperature?

What animal produces veal meat?

Used for cutting through bones

Used for cutting, trimming raw meats.

Type of knife use for general purpose chopping, slicing, and dicing.

Is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)

Most of the meat you dealt with has been already skinned by the supplier.

Meat are diced when it is cut into cubes for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding.

It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.

Meat from domesticated pigs, typically high in fat, commonly

Meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered.

Meat from cattle over one-year-old.

Meat from carabao.

Meat from deer/goat.

flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.