meat

Question 1

four main kinds of meat

Answer 1

Beef
veal
pork
lamb

Question 2

Beef

Answer 2

26 to 27% protein
5 to 10% fat
all amino acids

minerals and vitamins:
Iron
niacin
phosphorus
selenium
vitamin B6
vitamin B-12
zinc

Question 3

pork

Answer 3

26% protein
10 to 16% fat
all amino acids

minerals/vitamins:
Iron
niacin
phosphorus
selenium
thiamin
vitamin B6
vitamin B 12
zinc

Question 4

lamb

Answer 4

25 to 26% protein
17 to 21% fat
all amino acids

minerals/vitamins:
Iron
niacin
phosphorus
selenium
vitamin B 12
zinc

Question 5

BEEF

Answer 5

comes from cattle over one year old

raw meat:
deep red in colour with creamy white fat

beef protein
highly nutritious and many promote muscle maintenance and growth

Question 6

veal

Answer 6

comes from calves up to four months old
-meat has little fat connective tissue or marbling
very light in colour and lean

Question 7

pork

Answer 7

comes from young animals between 4 to 6 months

• produce leaner more tender product
• 70% of pork is cured or processed

Question 8

lamb

Answer 8

comes from sheep usually six months to one year old
-delicate flavour and usually quite tender

raw lamb:
pink colour with white fat

mutton meat:
older sheep

Question 9

bison

Answer 9

25% less fat than beef
11% more protein than beef
can be used using dry heat cooking

Question 10

Venison

Answer 10

Flash of elk deer moose or reindeer

Question 11

sangiler (wild boar)

Answer 11

relative of the pig

gaminess in older animals