Theory Of Food

Froggy Jumps

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About this activity

about Meat

Created by

farrah hairany

Malaysia

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1	farrah hairany September 6, 2025	% 100	00:58
2	irdina October 2, 2025	% 70	01:21
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Froggy Jumps Theory Of FoodOnline version about Meat by farrah hairany 1 What is the main component of meat? a Protein b Vitamin C c Carbohydrates 2 Which beef cut is most suitable for making steak? a Shank b Brisket c Tenderloin 3 The cooking method where meat is cooked slowly with liquid for a long time is called ... a Grilling b Braising c Frying 4 Frozen meat can be thawed at room temperature to speed up the process. a True b False c me dont know laaa 5 Collagen turns into gelatin when cooked with liquid for a long time. a True b False c mmm 🤔 6 Cooking meat too long at high heat can make it tough a True b False c 🤷🏻‍♀️ 7 Cooking method using dry heat without water is called ... a Pressure cooking b Dry heat cooking c Moist heat cooking 8 Which of the following is an example of cross-contamination? a Washing hands before handling food b Using separate cutting boards for raw meat and vegetables c Using the same knife for raw chicken and salad vegetables without washing it 9 Which of the following is a cured meat product? a Salami b Ground beef c Fresh lamb chops 10 What is marbling in meat? a The outer fat layer b Small streaks of fat within the muscle c The blood vessels in meat

Froggy Jumps

Theory Of FoodOnline version

about Meat

by farrah hairany

What is the main component of meat?

Protein

Vitamin C

Carbohydrates

Which beef cut is most suitable for making steak?

Shank

Brisket

Tenderloin

The cooking method where meat is cooked slowly with liquid for a long time is called ...

Grilling

Braising

Frying

Frozen meat can be thawed at room temperature to speed up the process.

True

False

me dont know laaa

Collagen turns into gelatin when cooked with liquid for a long time.

True

False

mmm 🤔

Cooking meat too long at high heat can make it tough

True

False

🤷🏻‍♀️

Cooking method using dry heat without water is called ...

Pressure cooking

Dry heat cooking

Moist heat cooking

Which of the following is an example of cross-contamination?

Washing hands before handling food

Using separate cutting boards for raw meat and vegetables

Using the same knife for raw chicken and salad vegetables without washing it

Which of the following is a cured meat product?

Salami

Ground beef

Fresh lamb chops

What is marbling in meat?

The outer fat layer

Small streaks of fat within the muscle

The blood vessels in meat

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Theory Of Food

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Froggy Jumps

Theory Of FoodOnline version

by farrah hairany

What is the main component of meat?

Which beef cut is most suitable for making steak?

The cooking method where meat is cooked slowly with liquid for a long time is called ...

Frozen meat can be thawed at room temperature to speed up the process.

Collagen turns into gelatin when cooked with liquid for a long time.

Cooking meat too long at high heat can make it tough

Cooking method using dry heat without water is called ...

Which of the following is an example of cross-contamination?

Which of the following is a cured meat product?

What is marbling in meat?

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