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

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Meat is rich in protein, true or false?

True

Why is milk homogenised?

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

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 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.

Name three classifications of meat?

Poultry, carcass meat, game, offal.

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

9

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.

How is butter made?

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

Meat that has tough connective tissue should be cooked how?

Slowly, with use of marinades and long cooking times,

Vitamin B can be killed by the cooking process?

True

Meat has 90% water content, true or false?

False - 50/60%.

Why is milk pasteurised?

To kill harmful bacteria

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.

At what temperature are all pathogenic bacteria killed?

75 degrees C

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.

what temperature should fresh meat be stored at?

5 degrees C