Team 1
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Team 2
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Teams
Name
Score
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15
×
Give one cut of meat that is suitable for grilling
E.g, Bacon rashers
Oops!
Check
Okay!
Check
15
×
What nutrient is meat lacking?
Carbohydrates
Oops!
Check
Okay!
Check
15
×
Draw the structure of meat
include; fibres, connective tissue, fat
Oops!
Check
Okay!
Check
×
trap
No points!
Oops!
×
magnet
Take 20 points!
Okay!
×
rocket
Go to first place!
Okay!
×
lifesaver
Give 25 points!
Oops!
15
×
Describe the structure of tough meat.
Longer fibres, more connective tissue
Oops!
Check
Okay!
Check
×
boom
Lose 50 points!
Oops!
×
magnet
Take 25 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
thief
Give points!
5
10
15
20
25
×
boom
Lose 50 points!
Oops!
×
gold
Win 50 points!
Okay!
×
shark
Other team loses 25 points!
Okay!
×
lifesaver
Give 15 points!
Oops!
15
×
List 4 methods of processing meat
Freezing, vacuum packing, drying, canning, smoking, salting
Oops!
Check
Okay!
Check
15
×
Give 2 guidelines to follow when buying meat
Bord bia quality mark, visually check, check use by dates, buy at the end of trip
Oops!
Check
Okay!
Check
×
monster
Reset all scores!
Oops!
×
seesaw
Swap points!
Okay!
×
rocket
Go to first place!
Okay!
×
lifesaver
Give 25 points!
Oops!
15
×
List two guidelines for storage of meat.
store on the bottom shelf, check use-by dates, store in fridge and use within 2/3 days
Oops!
Check
Okay!
Check
15
×
List the four classes of meat
offal, carcass, poultry, game
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Check
Okay!
Check
15
×
List 3 examples of meat products
sausages, beef mince, chicken nuggets
Oops!
Check
Okay!
Check
15
×
List three ways of tenderising meat
Hanging, beating with a mallet, using enzymatic tendersisers (papain), slow and moist cooking methods, marinating, chopping or mincing
Oops!
Check
Okay!
Check
15
×
Give three examples of cuts of beef
Chuck, rib, short loin, sirloin,round, foreshank, short plate, brisket, flank
Oops!
Check
Okay!
Check
15
×
LIst four methods of cooking meat
braising, stewing, boiling, frying, BBQ, grilling, roasting
Oops!
Check
Okay!
Check
×
Restart
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