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15
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Shoulder of lamb should be: Braised? pan-fried and served medium? left outside and beaten with a stick until green?
Brasied. Dont beat anything with sticks.
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trap
No points!
Oops!
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seesaw
Swap points!
Okay!
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fairy
Take points!
5
10
15
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25
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baam
Lose 15 points!
Oops!
15
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Why is milk homogenised?
Milk is homogenised to distribute the fat making the milk creamier. stops it splitting.
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lifesaver
Give 20 points!
Oops!
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shark
Other team loses 5 points!
Okay!
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rocket
Go to first place!
Okay!
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baam
Lose 25 points!
Oops!
15
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Name three classifications of meat?
Poultry, carcass meat, game, offal.
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15
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Poutine, where does it come from? and what is it?
chips with cheese curds and gravy - from montreal
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15
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Meat has 90% water content, true or false?
False - 50/60%.
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15
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At what temperature are all pathogenic bacteria killed?
75 degrees C
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15
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What is Tahini
hulled sesame seeds, oil and sometimes salt. the sesame is toasted and mixed with oil to a paste.
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15
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Why is milk pasteurised?
To kill harmful bacteria
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15
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Meat is rich in protein, true or false?
True
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15
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what temperature should fresh meat be stored at?
5 degrees C
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15
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Meat that has tough connective tissue should be cooked how?
Slowly, with use of marinades and long cooking times,
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15
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Vitamin B can be killed by the cooking process?
True
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seesaw
Swap points!
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shark
Other team loses 15 points!
Okay!
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shark
Other team loses 15 points!
Okay!
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thief
Give points!
5
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15
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25
15
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What is Japanese sake made from?
Rice
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