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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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15
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Why is milk pasteurised?
To kill harmful bacteria
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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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15
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Name three processed meat products.
Sausages, burgers, pate, cold cuts, meat extractives like a stock cube, gelatine.
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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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Name three classifications of meat?
Poultry, carcass meat, game, offal.
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15
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name three causes of toughness in meat
Age, activity, connective issue, treatment before and after slaughter, life of the animal, feed, and incorrect cooking methods.
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15
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What temperature is milk pasteurised at? and for how long?
The milk is heated to 72šC for 25 seconds. It is then cooled and bottled or cartoned in sterilized containers.
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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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How many calories are in one gram of fat? 9, 21 or 30?
9
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boom
Lose 50 points!
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seesaw
Swap points!
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shark
Other team loses 10 points!
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lifesaver
Give 25 points!
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15
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Name three types of milk
Whole milk, low fat milk, skimmed milk, fortified milk, buttermilk, powdered milk
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baam
Lose 20 points!
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seesaw
Swap points!
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shark
Other team loses 20 points!
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lifesaver
Give 5 points!
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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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Vitamin B can be killed by the cooking process?
True
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thief
Give points!
5
10
15
20
25
×
magnet
Take 5 points!
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shark
Other team loses 25 points!
Okay!
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lifesaver
Give 20 points!
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