TLE ROULETTE

转盘内容（25 个选项）

• 1. Which of the following meat cuts requires long and slow cooking temperature?
• 2. What part of the meat has the greatest amount of quality protein?
• 3. What part of the meat helps you identify the less tender cuts?
• 4. Which of the following market forms of meat does not undergo chilling?
• 5. What animal produces veal meat?
• 1. Used for cutting through bones.
• 2. Used for carving and slicing cooked meats.
• 3. For general purposes.
• 4. Carving roast chicken and duck.
• 5. Used for cutting, trimming raw meats.
• 1. Young calf meat
• 2. Goat meat
• 3. Sheep meat
• 4. Cattle over one-year-old meat
• 5 Carabao meat
• 1. Meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts.
• 2. Meats of domesticated sheep. Its texture is a direct result of what it consumes and the age which it is slaughtered.
• 3. Meat from cattle over one-year-old.
• 4. Meet from deer/goat.
• 5. Meet from carabao.
• 6. 70% of muscle tissue.
• 7. 20% of muscle tissue.
• 8. 5% of the muscle tissue.
• 9. used for accurate cutting of steaks.
• 10. used for carving roast chicken and duck.