TLE 10 - 4TH PERIODICAL EXAM

Question 1

refers to the animals used as food

Answer 1

meat

Question 2

meat of cows

Answer 2

beeef

Question 3

meat of hogs

Answer 3

pork

Question 4

meat of caraboas

Answer 4

carabeef

Question 5

meat of goats

Answer 5

chevon

Question 6

Meat without undergoing chilling

Sold mostly in public markets in our country

Answer 6

fresh meat

Question 7

Meat cuts frozen at 18°C

Form of imported meat

Answer 7

frozen meat

Question 8

Meat cooled to just above freezing 24 hours after slaughter.

Sold in supermarkets and meat shops

Answer 8

chilled meat

Question 9

Includes corned beef, luncheon meat and other local food preparations

Answer 9

processed meat

Question 10

Meat products treated with a curing solution

Includes ham, tapa, bacon, tocino, and sausages

Answer 10

cured meat

Question 11

Otherwise known as prime cuts

Large cut of meats

Answer 11

WHOLESALE CUTS

Question 12

Smaller cuts of meat

Answer 12

SECONDARY CUTS/RETAIL CUTS

Question 13

Animal glands and other internal organs such as liver, heart, kidney, lungs and tongue

Answer 13

MEAT SPECIALTY CUTS/VARIETY CUTS/MEAT SUNDRIES

Question 14

the salt content helps retain moisture of the meat

Answer 14

SOY SAUCE

Question 15

enhance browning

Answer 15

SUGAR

Question 16

breaks down tough proteins

makes the meat tender

Answer 16

ACID

Question 17

adds flavor, enhances aroma, include spices, garlic, and herbs

Answer 17

AROMATICS

Question 18

helps distribute aroma and flavor

Answer 18

OIL

Question 19

Using direct heat, cooking without added liquid, recommended for tender cuts of meats
e.g. broiling/grilling/roasting/frying/pan-frying/pan-broiling

Answer 19

dry heat method

Question 20

Uses boiling water, used to tenderize less tender cuts of meat
e.g. Braising/boiling/steaming/simmering

Answer 20

most heat method

Question 21

is a potable liquid excluding water

Answer 21

beverages

Question 22

which means rest from work. It fulfills the basic need of man.

Answer 22

bever

Question 23

This contains edible alcohol i.e. ethyl alcohol.

It is restricted for children.

Answer 23

Alcoholic beverage

Question 24

is prepared by the process of breaking down sugar in liquid form into alcohol and CO2 with the reaction of yeast.
Alcoholic strength is from 5% to 25% alcohol by volume.
Examples: beers, wines

Answer 24

Fermented alcohol

Question 25

it is an alcoholic beverage in which the concentration of ethyl alcohol has been increased above that of the original fermented mixture by a method called distillation.
Examples: whiskey,vodka, rum

Answer 25

Distilled alcohol

Question 26

These are the flavored alcohol.
It contains high alcoholic strength.
Examples: gins, cocktails

Answer 26

Compound alcohol

Question 27

A beverage that does not contain any alcohol or little amount of alcohol. Such drinks are generally drunk for refreshment, or to quench people’s thirst.

Answer 27

Non-alcoholic beverage

Question 28

Helps to stimulate the vital organs of our body.
Coffee and tea are considered as an stimulating beverages because they contain Caffeine.
Usually they are hot beverages but they can be cold too.

Answer 28

Stimulating

Question 29

beverage helps to refresh our body as well as our mind.
It helps to kill our thirst.
Example: Soft drinks, spring water

Answer 29

Refreshing

Question 30

beverage helps us to gain the energy.
It is healthy for our body.
It contains lots of nutrients.
Examples: Fruit juices, vegetable juices and milk based beverages

Answer 30

Nourishing

Question 31

The microorganisms or parasites which may have contaminated the meat are destroyed by the correct cooking method.

Answer 31

For sanitary purposes

Question 32

Flavors in the meat are developed by cooking.

Answer 32

For palatability

Question 33

Cooking leads to the disintegration of the collagen fibers in the connective tissues making the meat tender

Answer 33

For tenderness