Meat and MIlk | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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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.

What happens in meat when collagen converts to gelatin?

The fibres loosen and fall apart.

A tagine is.. a clay pot? a Moroccan stew? The Moroccan word for lamb?

A clay pot

Why is milk pasteurised?

To kill harmful bacteria

Meat is rich in protein, true or false?

True

Poutine, where does it come from? and what is it?

chips with cheese curds and gravy - from montreal

Name three types of milk

Whole milk, low fat milk, skimmed milk, fortified milk, buttermilk, powdered milk

Ceviche, where is it from? and what is it?

fish or shellfish marinated in citrus and seasonings, Peruvian traditional cuisine

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.

An average apple contains 100, 130 or 200 calories?

130

What is Japanese sake made from?

Rice

Name three processed meat products.

Sausages, burgers, pate, cold cuts, meat extractives like a stock cube, gelatine.

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

Meat that has tough connective tissue should be cooked how?

Slowly, with use of marinades and long cooking times,

How many calories are in one gram of fat? 9, 21 or 30?

9

How is butter made?

Butter is made from the cream of the milk. The cream is churned until the fat globules stick together

Why is milk homogenised?

Milk is homogenised to distribute the fat making the milk creamier. stops it splitting.

Name three classifications of meat?

Poultry, carcass meat, game, offal.

What fat % does cream contain?

Standard cream in Ireland contains 40% fat approximately.

Pastilla, the Moroccan filo pastry pie, is traditionally made with which meat?

Pigeon

what temperature should fresh meat be stored at?

5 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.

At what temperature are all pathogenic bacteria killed?

75 degrees C

Meat has 90% water content, true or false?

False - 50/60%.