Structure of Meat (Junior Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
13 questions from this quiz
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Practise the questions
13 questions from this quiz
What three components make up meat?
What three components make up meat?
Muscle fibres, connective tissue & fat
What makes tough meat chewy?
What makes tough meat chewy?
More connective tissue
Which type of animal produces tougher meat?
Which type of animal produces tougher meat?
Older animals
Which parts of an animal produce tougher meat?
Which parts of an animal produce tougher meat?
Active parts like leg or neck
What are the best cooking methods for tough meat?
What are the best cooking methods for tough meat?
Slow & moist like braising or stewing
What type of meat is naturally tender?
What type of meat is naturally tender?
Meat from younger animals
Which of these is tender meat?
Which of these is tender meat?
Offal (internal organs)
What cooking methods work best for tender meat?
What cooking methods work best for tender meat?
Fast & dry like frying or barbecuing
What is chuck beef best used for?
What is chuck beef best used for?
Slow cooking like stews
Which beef cuts are popular for steaks?
Which beef cuts are popular for steaks?
Short loin & sirloin
Why is beef shank best for soups and stews?
Why is beef shank best for soups and stews?
It's very tough
What is lamb leg commonly used for?
What is lamb leg commonly used for?
Roasting
What is pork belly used for?
What is pork belly used for?
Bacon or slow-roasted dishes