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An average apple contains 100, 130 or 200 calories?
130
What is Japanese sake made from?
Rice
How many calories are in one gram of fat? 9, 21 or 30?
9
Ceviche, where is it from? and what is it?
fish or shellfish marinated in citrus and seasonings, Peruvian traditional cuisine
Poutine, where does it come from? and what is it?
chips with cheese curds and gravy - from montreal
Pastilla, the Moroccan filo pastry pie, is traditionally made with which meat?
Pigeon
What is Tahini
hulled sesame seeds, oil and sometimes salt. the sesame is toasted and mixed with oil to a paste.
A tagine is.. a clay pot? a Moroccan stew? The Moroccan word for lamb?
A clay pot
Name three processed meat products.
Sausages, burgers, pate, cold cuts, meat extractives like a stock cube, gelatine.
What happens in meat when collagen converts to gelatin?
The fibres loosen and fall apart.
At what temperature are all pathogenic bacteria killed?
75 degrees C
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.
what temperature should fresh meat be stored at?
5 degrees C
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.
Meat that has tough connective tissue should be cooked how?
Slowly, with use of marinades and long cooking times,
Meat has 90% water content, true or false?
False - 50/60%.
Vitamin B can be killed by the cooking process?
True
Meat is rich in protein, true or false?
True
Name three classifications of meat?
Poultry, carcass meat, game, offal.
Name three types of milk
Whole milk, low fat milk, skimmed milk, fortified milk, buttermilk, powdered milk
How is butter made?
Butter is made from the cream of the milk. The cream is churned until the fat globules stick together
What fat % does cream contain?
Standard cream in Ireland contains 40% fat approximately.
Why is milk pasteurised?
To kill harmful bacteria
What temperature is milk pasteurised at? and for how long?
The milk is heated to 72ºC for 25 seconds. It is then cooled and bottled or cartoned in sterilized containers.
Why is milk homogenised?
Milk is homogenised to distribute the fat making the milk creamier. stops it splitting.
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