Meat

Question 1

It is used for chopping, slicing and dicing

Answer 1

French knife or chef’s knife

Question 2

used for carving roast chicken and duck.

Answer 2

Utility knife

Question 3

used for boning raw meats and poultry.

Answer 3

Boning knife

Question 4

used for carving and slicing cooked meats.

Answer 4

Slicer

Question 5

used for cutting, sectioning and trimming raw meat.

Answer 5

Butcher knife

Question 6

used for accurate cutting of steak.

Answer 6

Scimitar or Steak Knife-

Question 7

used for cutting through bones.

Answer 7

Clever knife

Question 8

meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts.

Answer 8

Pork

Question 9

meat from cattle over one year old.

Answer 9

Beef

Question 10

meats from domesticated sheep.

Answer 10

Lamb

Question 11

meat from carabao.

Answer 11

Carabeef

Question 12

meat from deer or goat.

Answer 12

Chevon

Question 13

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

Answer 13

Veal

Question 14

It is a meat of the mature sheep

Answer 14

Mutton

Question 15

It is a meat of the immature sheep

Answer 15

Lamb

Question 16

These are broken down into individual steak and other retail cuts.

Answer 16

Primal cuts

Question 17

it is the body of animals, a dressed body of animals that is ready for cutting up.

Answer 17

Carcass

Question 18

It is comprises water, protein, fat and various vitamins and minerals.

Answer 18

Meat

Question 19

5% of the muscle tissue

Answer 19

Fat

Question 20

Yellow connective tissue and not broken down in cooking. Tenderizing can be accomplished only by removing the elastin by pounding, slicing and grinding.

Answer 20

Elastin

Question 21

white connective tissue that dissolves or break down by long, slow cooking with liquid.

Answer 21

Collagen

Question 22

it is the cutting of meat by determining the direction the grain.

Answer 22

Slicing

Question 23

the addition of salt and pepper to improve flavor.

Answer 23

Seasoning

Question 24

is the fat that is deposited within the muscle tissue.

Answer 24

Marbling

Question 25

Adding surface fat is called

Answer 25

Barding

Question 26

the most common method of preserving meat, it involves the reduction of water content.

Answer 26

Drying

Question 28

natural heat of the sun is used to reduce the amount of moisture content of meat.

Answer 28

Natural sun drying

Question 29

oven is used for drying the meat.

Answer 29

Dehydration or Artificial Drying-

Question 30

meat is smoked to create a distinctive color and flavor, thus helping its preservation.

Answer 30

Smoking

Question 31

It improves the keeping quality of meat. It removes the water from the tissue of the meat prevent spoilage.

Answer 31

Salting

Question 32

in this method salt, sugar, potassium or sodium nitrate and other curing elements are used to prolong the keeping quality of meat.

Answer 32

Curing

Question 33

meat is stored at a temperature ranging to 2 to 10°C to retard mold and bacterial growth.

Answer 33

Refrigerating

Question 34

meat is preserved at a temperature of 10°C and below.

Answer 34

Freezing

Question 35

meat preserved by canning is packed in sealed cans or jars which are subjected to a temperature of 100°C and above.

Answer 35

Canning