Reviewer

Question 1

Ingredients in breading meat

Answer 1

Flour, egg and breadcrumbs

Question 2

Young cow

Answer 2

Veal

Question 3

Used to dissolve connective tissue

Answer 3

Vinegar

Question 4

Term used for sheep, cattle, and pork

Answer 4

Meat

Question 5

Used to trimming, sectioning, and cutting

Answer 5

Butcher knife

Question 6

Used to remove raw meats from bones

Answer 6

Boning knife

Question 7

Process used to tenderize elastin

Answer 7

Grinding

Question 8

effectively break down collagen to achieve tender texture

Answer 8

Long and Slow Cooking with Liquid

Question 9

Juiciness of meat

Answer 9

Fat

Question 10

Meat of cow or cattle which is 1 year old or older

Answer 10

Beef

Question 11

component that makes make firmer and looses moisture

Answer 11

Protein

Question 12

cuts of meat by splitting it through the backbone

Answer 12

Sides

Question 13

Goat meat

Answer 13

Chevon

Question 14

component responsible for the brown color of brown

Answer 14

Carbohydrates

Question 15

Meat of mature sheep

Answer 15

Mutton

Question 16

reactions on meat making it color brown

Answer 16

Maillard

Question 17

Cuts of meat

Answer 17

Primal cuts

Question 18

More tender meat

Answer 18

meat with small muscle fibers, as they result in a finer grain and more tender texture

Question 19

feels rough and hard when pressed in fingers

Answer 19

Well done

Question 20

very soft jelly like texture when pressed with a finger

Answer 20

Rare

Question 21

meat in natural state, free from any curing or smoking

Answer 21

Fresh meat

Question 22

methods uses moist to cook food

Answer 22

Stewing

Question 23

Medium

Answer 23

meat feels firm and there is definite resistance when pressed

Question 24

the most tender beef cut

Answer 24

Tenderloin

Question 25

methods of cooking used in Sinigang Dish

Answer 25

Boiling

Question 26

Good quality pork

Answer 26

meat should be pinkish in color

Question 27

tagalog term for Loin

Answer 27

Lomo

Question 28

referred to bone marrow

Answer 28

Bulalo

Question 29

meat that requires long and slow cooking

Answer 29

Tough cuts

Question 30

Meat cut used in cooking Menudo

Answer 30

Shoulder

Question 31

meat that is derived from the back of the pig

Answer 31

Loin

Question 32

flavorful liquid where meat is soaked before cooking

Answer 32

Marinade

Question 33

Ensure Food Safety and Flavor absorption-

Answer 33

always refrigerate meat when marinating

Question 34

components of marinade that protects and preserves food

Answer 34

Oil

Question 35

Pork tocino

Answer 35

Cured meat

Question 36

pork cut used in Crispy pata

Answer 36

Hock

Question 37

Arranging food in plate

Answer 37

Plating

Question 38

method of meat preservation used in making Beef Jerky

Answer 38

Drying

Question 39

methods applied when meat is dried in an oven

Answer 39

Artificial drying

Question 40

Safety practice

Answer 40

handle. store and refrigerate properly to prevent spoilage

Question 41

Safe preserved meat in glass

Answer 41

if you reuse glass jars for storage, make sure to sterilize them before use

Question 42

common method in preserving meat

Answer 42

Drying

Question 43

primary consideration when storing goods

Answer 43

Expiration date

Question 44

first consideration when buying meat

Answer 44

Quality

Question 45

safest color in plating/presenting dish

Answer 45

White

Question 46

Not a guideline

Answer 46

if you reuse glass jars for storage, make sure to sterilize them before use

Question 47

Limiting portion sizes of food

Answer 47

1/2 of the food on the plate should compromise of vegetables, 1/4 for meat or another protein, and 1/4 starch

Question 48

can bring out the brightest color of food

Answer 48

Blanch vegetables

Question 49

use enhance the visual appeal bu adding decorative elements that compliments the dish

Answer 49

Garnish

Question 50

Guideline when adding layers or height in food

Answer 50

Aim to make foods look balanced and visually appealing