Lessons

Question 1

Venison from?

Answer 1

Deer

Question 2

Carabeef from?

Answer 2

Carabao

Question 3

Pork from

Answer 3

Hog or pig

Question 4

Beef from?

Answer 4

Adult cow

Question 5

Veal from?

Answer 5

Calves or young cattle

Question 6

Chevon from?

Answer 6

Goat

Question 7

Mutton from?

Answer 7

Adult sheep

Question 8

Lamb from?

Answer 8

Young sheep

Question 9

Market forms of meat

Answer 9

Fresh meat, chilled meat, frozen meat, cured or processed meat

Question 10

Type of meat cuts

Answer 10

Tender cuts, less tender cuts, tough cuts

Question 11

Types of chicken and poultry

Answer 11

A broiler or fryer, a roaster, a stag, a hen, a cock or a rooster, a jumbo chicken, the Peking duck, the duck or itik

Question 12

Market forms of poultry

Answer 12

Live poultry, whole pultry, dressed poultry, choice cuts

Question 13

Is a form of meat after slaughter that has not undergone chilling

Answer 13

Fresh meat

Question 14

has been kept cold above freezing point within 24 hours after slaughter for it to be sold in supermarkets and meat shops.

Answer 14

Chilled meat

Question 15

are meat products that have been cured with preservative agents.

Answer 15

Cured or processed meat

Question 16

are taken from animal parts that have less muscle activity and are plump, like sirloin and tenderloin.

Answer 16

Tender cuts

Question 17

are cuts that come from the muscle parts most used by the animal, like hocks, chuck, and flank.

Answer 17

Less tender cuts

Question 18

are cuts that necessitate longer cooking like bulalo.

Answer 18

Tough cuts

Question 19

is usually four to six months old and chosen for grilling or roasting.

Answer 19

Roaster

Question 20

is a young chicken whose meat is tender and soft and skin is smooth.

Answer 20

A broiler or fryer

Question 21

is a young chicken whose meat is tender and soft and skin is smooth.

Answer 21

A broiler or fryer

Question 22

is a male chicken less than ten months old.

Answer 22

A stag

Question 23

is a mature female chicken bred for more than ten months.

Answer 23

A hen

Question 24

is a mature male Chicken with rough skin and dark meat.

Answer 24

A cock or a rooster

Question 25

is considered large chicken if it weighs about 4 kg or more.

Answer 25

A jumbo chicken

Question 26

which originated from China, is famous for its tenderness and delicious meat.

Answer 26

The Peking duck

Question 27

is available in many places in the
Philippines. Its eggs are made into balut.

Answer 27

The duck or itik

Question 28

should have clear eyes. If a chicken is young,its feathers are small and its feet fine.

Answer 28

Live poultry

Question 29

should have clear eyes. If a chicken is young,its feathers are small and its feet fine.

Answer 29

Live poultry

Question 30

refers to poultry carcass from Which feathers have been removed: the head, feet, and innards are still

intact.

Answer 30

Whole poultry

Question 31

refers to poultry carcass from Which feathers have been removed: the head, feet, and innards are still intact.

Answer 31

Whole poultry

Question 32

of poultry are poultry parts packed in a box or plastic and are usually frozen or chilled. Examples ale drumsticks, wings, necks, breasts, gizzards, and liver.

Answer 32

Choice cuts

Question 33

Buying the right kind of meat

Answer 33

1. Buy clean meat sold by those who observe good sanitation and hygiene.

2.Look for the inspected and stamped marks that ensure those are real meat from cows, carabaos, and pigs, etc.

3.Be knowledgeable of the different cuts of meat for the different recipes to be prepared.