CARMEN NATIONAL HIGH SCHOOL School ID: 304677 DIVISION Or Agusan del Norte Carmen District ! TLE 10 SEMI-FINAL Directions: Read the following statements/questions carefully and choose the letter with the correct answer. 1. What animal produces veal meat? A. calf B. deer C. hog 2. Which of the following market forms of meat does not undergo chilling? A. cured meat B. fresh meat D. sheep C. frozen meat D. processed meat 3. What part of the meat helps you identify the less tender cuts? A. bone B. fat C. flesh 4. What part of the meat has the greatest amount of quality protein? A. Bone B. Fat D. ligament C. Flesh D. Ligament D. tough 5. Which of the following meat cuts requires long and slow cooking temperature? A. less tender B. slightly tough C. tender 6. What is a long-bladed hatchet or a heavy knife used by a butcher? A. butchers knife B. chopper knife B. broiling C. cleaver knife D. set of slicing knife C. roasting D. stewing 7. Which of the cooking methods does not belong to dry heat method? A. baking 8. What do you call the cooking method when meat is cooked in steaming liquid, and bubbles are breaking on the surface? A. boiling A. brine solution B. broiling 9. What is an oil-acid mixture which is used to enhance the flavor of meat. B. marinade 10. Which of the following tools is used for carving? A. cleaver knife B. fork 11. To which meat cut do internal organs belong? A. less tender cuts B. tender cuts 12. Where should meat products be stored? A. crisper C. roasting D. stewing C. soy sauce and vinegar D. salt and calamansi C. slicer D. razor knife C. tough cuts D. variety cuts C. dry shelf D. freezer C. sirloin C. quality D. round cut C. quantity D. size C. tough cuts D. variety cuts C. a pork D. a poultry 13. Which of the following is the tenderest cut of beef? A. chunk 14. When buying meat, what should you first consider? A. brand 15. What is your primary consideration when storing goods? A. expiration date B. cold shelf B. round cut B. price B. fragility B. tender cuts B. a carcass B. drying 16. These are taken from the internal organs of animals. A. less tender cuts 17. A slaughtered animal is called A. a carabeef 18. The most common method of preserving meat is A. Curing D. tenderloin C. refrigerating D. salting 19. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat by drying A. curing A. breast is plump B. dehydration C. freezing 20. The following are the characteristics of good quality pork, except D. salting B. flesh is pink C. no foul odor D. texture is fine and firm 21. A tool used for cutting through bones. A. butcher knife B. chef knife 22. Used for carving and slicing cooked meats. A. butcher knife B. chef knife 23. A knife used for general purposes. A. Butcher knife B. Chef knife C. cleaver C. slicer D. utility knife D. utility knife C. Cleaver D. Utility knife 24. It is used in carving roasts chicken and duck. A. Carving knife B. Cleaver knife C. Slicer D. Utility knife 25. Used for cutting, trimming raw meats. A. butcher knife B. chef knife 26. Meat of swine is called: A. Beef B. Carabeef C. cleaver D. utility knife C. Chevon D. Pork
Answer (1)
Answer:yung makapal na color black po na letters ang sagot What animal produces veal meat? a. calf Veal is the meat from young calves, typically under three months old. Which of the following market forms of meat does not undergo chilling? b. fresh meat Fresh meat is sold shortly after slaughter and does not undergo chilling or freezing. What part of the meat helps you identify the less tender cuts? b. fat Fat content is a good indicator of tenderness. Less tender cuts typically have more fat and connective tissue. What part of the meat has the greatest amount of quality protein? c. Flesh The flesh of meat, which is primarily muscle tissue, contains the highest concentration of protein. Which of the following meat cuts requires long and slow cooking temperature? a. less tender Less tender cuts require longer cooking times at lower temperatures to break down tough connective tissue. What is a long-bladed hatchet or a heavy knife used by a butcher? c. cleaver knife Cleaver knives are designed for chopping through bones and cartilage. Which of the cooking methods does not belong to dry heat method? d. stewing Stewing involves cooking meat in liquid, making it a moist heat method. Dry heat methods include baking, broiling, and roasting. What do you call the cooking method when meat is cooked in steaming liquid, and bubbles are breaking on the surface? a. boiling Boiling involves completely immersing the meat in simmering liquid. What is an oil-acid mixture which is used to enhance the flavor of meat? b. marinade Marinades are typically a mixture of oil, acid (like vinegar or citrus juice), and seasonings. Which of the following tools is used for carving? c. slicer Slicers are designed for carving thin, even slices of cooked meat. To which meat cut do internal organs belong? d variety cuts Variety meats include organs like liver, heart, and kidneys. Where should meat products be stored? d. freezer Freezing is the most effective way to preserve meat for extended periods. Which of the following is the tenderest cut of beef? b. tenderloin Tenderloin is a highly prized cut from the loin, known for its tenderness and flavor. When buying meat, what should you first consider? c. quality Meat quality is crucial for flavor, tenderness, and safety. What is your primary consideration when storing goods? a. expiration date Expiration dates help ensure food safety and prevent spoilage. These are taken from the internal organs of animals. a. less tender cuts Less tender cuts often include organs like liver, heart, and kidneys. A slaughtered animal is called d. a carcass A carcass refers to the body of a slaughtered animal. The most common method of preserving meat is c. refrigerating Refrigeration slows down bacterial growth, extending the shelf life of meat. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat by drying a. curing Curing involves using salt, sugar, and other ingredients to preserve meat and develop flavor. The following are the characteristics of good quality pork, except a. breast is plump A plump breast is not a reliable indicator of good quality pork. Other characteristics include pink flesh, no foul odor, and a fine, firm texture. A tool used for cutting through bones. c. cleaver Cleavers are designed for chopping through bones and cartilage. Used for carving and slicing cooked meats. c. slicer Slicers are designed for carving thin, even slices of cooked meat. A knife used for general purposes. d. utility knife Utility knives are versatile and can be used for a variety of tasks in the kitchen. It is used in carving roasts chicken and duck. a Carving knife Carving knives have a long, thin blade ideal for slicing cooked poultry. Used for cutting, trimming raw meats. A. butcher knife Butcher knives are sturdy and designed for cutting through bone and cartilage. Meat of swine is called: d. Pork Pork is the meat from pigs.
