Meat, Poultry And Fish

Question 1

4 classifications of meat

Answer 1

Carcass, poultry, game, offal

Question 2

2 examples of carcass meat

Answer 2

Cow (beef, veal), pig (pork, bacon, ham), sheep (lamb, mutton)

Question 3

2 examples of poultry

Answer 3

Chicken, duck, turkey

Question 4

2 examples of game

Answer 4

Venison, pheasant, rabbit

Question 5

2 examples of offal

Answer 5

Liver, kidney

Question 6

What is meat made up of

Answer 6

Fibre, connective tissue, fat

Question 7

3 ways to tenderize meat

Answer 7

Mincing, beating, marinating, hanging, using tenderizers, cooking slowly

Question 8

3 effects of cooking on meat

Answer 8

Bacteria are destroyed, protein coagulates, fat melts, some b group vitamins are lost, collagen changes to gelatine, changes colour, if overcooked becomes dry and tough

Question 9

3 classifications of fish

Answer 9

White, shellfish, oily

Question 10

2 examples of white fish

Answer 10

Cod, hake, plaice

Question 11

2 examples of oily fish

Answer 11

Salmon, tuna, mackerel, herring

Question 12

2 examples of shellfish

Answer 12

Prawn, crab, mussels, oysters, lobster

Question 13

What is omega-3 for

Answer 13

Brain development and helps to lower blood cholesterol levels

Question 14

What does white fish contain

Answer 14

Hbv Protein, iodine, b group vitamins, water

Question 15

What does oily fish contain

Answer 15

Hbv protein, unsaturated fat, omega-3, iodine, b group vitamins, vitamin A, vitamin D, water

Question 16

What does shellfish contain

Answer 16

Hbv protein, unsaturated fat, iodine, b group vitamins, vitamin A, water

Question 17

Culinary uses of fish

Answer 17

Breakfast, starter, main, soup, salad, snack, sandwich

Question 18

3 methods of cooking fish

Answer 18

Baking, grilling, frying, steaming

Question 19

Effects of cooking on fish

Answer 19

Bacteria are destroyed, connective tissue softens, protein coagulates, changes from translucent to opaque