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tle cookery 10 q4

Quiz by luke miranda

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54 questions
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  • Q1

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

    - cmprices water, protein, fat, and various amounts of minerals and vitamis.

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  • Q2

    - divided into large section called primal cuts

    - very popular around the globe 

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  • Q3

    derived from pig and classified as red meat.

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  • Q4

    also a staple food in some parts of the world and is consumed in many  regions

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  • Q5

    used for carving roast chicken and duck.

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  • Q6

    75 percent of muscle tissue.

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  • Q7

    it place a necessary part in the coplex reaction

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  • Q8

    takes place when meats are browned by roasting, broilling, or soaking.

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  • Q9

    desirable flavor appearance of browned meats would not be achieved.

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  • Q10

    for general purpose chopping, slicing, and dicing

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  • Q11

    used for accurate cutting of steaks

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  • Q12

    used for cutting, sectioning, and trimming raw meats in the butcher shop.

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  • Q13

    used for boning raw meats and poultry

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  • Q14

    used for cutting through bones

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  • Q15

    used for carvinf and slicing cooked meats

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