food

1. Summative
Exam in
Cookery 2

2. General Instructions:
•You have 20 seconds to answer
each question.
•The slide will proceed to the
next item after
•Use yellow paper
•NO ERASURES

3. 1. refers to the edible flesh of
animals
Fats
Meat
Connective
Tissues
Bones
Skin

4. 2. The following are examples of
white meat except:
Poultry
Game
Fish
Lobster
Shellfish
Beef

5. 3. The following are examples of red
meat except:
Beef
Chevron
Carabeef
Pork
Venison
Veal
Scallops

6. 4. What is the red
pigment of beef
Hemoglobin
Myoglobin
Elastin
Collagen

7. 5. What is the meat of a COW?

8. 6. What is the meat of a hog?

9. 7. What is the meat of a goat?

10. 8. What is the
meat of a deer?

11. 9. This consist of one or
more muscles which is
made up of many
bundles of muscle
fibers?

12. 10. This part of
the meat
surrounds the
fibers and unites
them in bundles.

13. 11. Water is about
__________% of
the Muscle Tissue

14. 12. _____________ is
fat deposited inside
the muscle tissue.

15. 13-20. Parts of the BEEF CARCASS
13 14 15 16 17
20
19
18

16. 21-27. Parts of the Pork Carcass
21
22
23
24
25
26
27

17. 28. The older the animal
the stronger the
______________.

18. 29. More exercised
animal has
____________ meat.

19. 30. __________________

20. Exchange
Papers

21. Answers

22. 1.Meat
2.Beef
3.Scallops
4.Myoglobin
5.Beef
6.Pork
7.Chevron
8.Venison
9.Lean Tissue
10.Connective
Tissue
11.75%
12.Marbling

23. 13 14 15 16 17
20
19
18

24. 21-27. Parts of the Pork Carcass
21
22
23
24
25
26
27

25. 28. Flavor
29. Tougher/Tough
30. Marinating