TLE Finals

• It is a flesh of domesticated animals, particularly mammal. Meat
• It is a market form of meat that is placed in a chiller. Chilled meat
• It is market form of meat that has not been preserved and frozen. Fresh meat
• It is the widest part of cut pork which can be found from the lowest part of the shoulder. Picnic ham
• Ajeoh wants to make a dish with the use of lamb with a strong quality flavor. What cut of lamb should he use?

  leg
• Priya is planning to prepare a crispy pata for the upcoming fiesta in her town. What meat cut of a pork is the best for it?

  Front hock
• A cut from meat perpendicular to the spine, often from the loin. Pork chops
• Mr. Sengco is a busy professor. He wanted to have a meat in his breakfast but he doesn't have enough time to prepare it. What market form should he buy in order to have a meat in her breakfast conveniently and easily?

  Processed meat
• It is a cut from the pig's belly. Pork belly
• It contains a small amount of connective tissue and fat. The fillet is best suited to pan-frying, barbecuing, or even roasting if kept as a whole fillet. Fillet
• This cut as many readers would know is great for frying and barbecuing. T-bone
• This meat comes from domesticated sheep. Lamb
• Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace ___. Mineral
• This is a flesh from a young calf, 4-5 months old. Because of its age it is considered by some to be the finest meat. Veal
• What are the four kinds of doneness in meat?

  Rare, Medium Rare, Medium, Well Done
• The ___ content can vary widely, according to the grade of the meat and its cut. Fat
• Which of the following is NOT considered of nutrient content of meat. Iron and Zinc
• ___ is fantastic to be cooked as a whole roast. If needed, you can also cut this into a steak. Blade roast
• All silverside cuts are great for slow cooking. Silverside
• It is an amazing Caribbean flavors to the outside of meats, but this marinade gets great jerk flavor deep into the meat. Jamaican jerk
• It refers to add flavor to your favourite meat cuts and make it more tender and juicier. Marinade
• It is a sweet, fruity marinade works great on any cut of meat. What you get with this marinade is a great hawaiian-teriyaki flavor. Pineapple marinade
• It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce. Pork chop marinade
• This marinade will surely add flavor to whatever you are grilling. This marinade works particularly well with pork and poultry. Teriyaki
• It is a great way to add flavors to ribs, regardless of how they are cooked. Pork rib marinade
• It works well on pork or poultry; however, it can also be used on vegetables or vegetable substitute like tofu or seitan. Mustard-vinegar
• This is a mild marinade for several hours marinating time with it before you grill. Bourbon
• It is a basic component of marinade gives a marinade its unique flavor and zest. Herbs and spices
• It is a component of marinade along with aromatics and seasonings. This breaks down the meat, tenderizes it, and used to enhance the flavor of foods. Acid components
• Kim is planning to have a barbecue party in her birthday. What cooking method should she use to prepare the foods that she wants to serve?

  Grilling and Broiling
• It refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry heat method
• These methods include any technique that involves cooking with moisture. Moist heat method
• It is a form of cooking that uses hot, dry air to cook meat. Roasting
• It is a cooking method that relies on heat being conducted through the air from the open flame. Broiling
• This is a form of moist-heat cooking in which we will see bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil. Simmering
• A moist heat cooking method that is usually use in cooking siomai or siopao. Steaming
• Geo is preparing a brown stock as a part of his new recipe in his restaurant. What method is used in preparing stock?

  Simmering
• It is a technique done by browning the meat on all sides in a heavy utensil. Braising
• This involves submerging food in a hot, liquid fat. Deep-frying
• It is a paste or thick liquid suspension usually made from cooked food ground finely. Puree