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Basic Butchery

Roshaniesa Rus
18
0
Masalah tambahan (20/ 20)
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masalah 1

OX

Butchery is the practice of cutting, trimming, and preparing meat for consumption

masalah 2

OX

A boning knife is the best tool for cutting through large bones.

masalah 3

OX

A butcher should always sharpen their knives before use to ensure clean cuts and safety

masalah 4

OX

Beef is typically divided into primal cuts such as chuck, rib, loin, and round.

masalah 5

OX

The process of aging meat improves its tenderness and flavor.

masalah 6

OX

Ground meat should be stored at room temperature for at least a few hours before cooking.

masalah 7

OX

The hindquarter of a cow contains cuts such as the brisket and shank.

masalah 8

OX

A butcher's saw is used for cutting through meat and bone.

masalah 9

OX

Pork is typically divided into primal cuts such as loin, belly, shoulder, and ham.

masalah 10

OX

A fillet knife is primarily used for breaking down large cuts of beef.

masalah 11

OX

Marbling refers to the amount of bone in a cut of meat.

masalah 12

OX

A butcher should always wear protective gloves when using sharp knives.

masalah 13

OX

Lamb meat typically has a stronger flavor than beef or pork.

masalah 14

OX

Freezing meat destroys all bacteria present in it.

masalah 15

OX

The term 'dry aging' means storing meat in a vacuum-sealed package.

masalah 16

OX

Chicken should always be cooked to an internal temperature of at least 165°F (74°C).

masalah 17

OX

Cross-contamination can occur when raw meat comes into contact with other foods or surfaces.

masalah 18

OX

The best way to tenderize tough cuts of meat is by using a marinade, mechanical tenderizer, or slow cooking methods.

masalah 19

OX

Trimming excess fat from meat before cooking always improves flavor.

masalah 20

OX

A butcher's primary job is to prepare and sell meat while ensuring food safety and hygiene.

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