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Meat and MIlk

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