1.

Used ______ to describe animal parts that

are eaten as food.
__________ 2.Internal organs of a butchered animal
3.Meat is made up of __to ___ percent of Protein
4.Meat is made up of ____ to ____
percent water
5. _______ is the meat of the meat of pig
6._______ is the meat of the meat of calves or young cattle
7. _______ is the meat of the meat of Adult cow
8 _______ is the meat of the meat of Deer
9. _______ is the meat of the meat of Carabao
10. _______ is the meat of the meat of goat
11. _______ is the meat of the meat of young sheep
12. _______ is the meat of the meat of adult sheep
13. ______ come from an
animal's weaker muscles, or any relatively low-
activity muscles that have fine-textured muscle
fibers with relatively weak collagen.
14._____ is an abundant connective tissue
protein and is a contributing factor to
variation in meat tenderness and texture. It
is found in three specific regions in muscle
and in various forms and types
15.__________ are Cuts that come from the muscle parts most used by animal, like hocks, chucks
16._____ are cuts that necessitate longer cooking like bulalo
_________17. CIRCULAR, WHITE SPOT (2-3 MM ACROSS) ON THE SURFACE OF THE YOLK; IT IS WHERE THE SPERM
THE EGG.
______18. ENVELOPE IS A STRUCTURE SURROUNDING THE OUTER SURFACE OF
THE PLASMA MEMBRANE OF AN OVUM
________19. An empty space located at the large end of the egg
__________20.A spiral rope like strand that anchors the yolk in the thick egg white.
_________21.A small circular white spot on the surface of the yolk
___________22.The thin membrane located between the outer shell membrane and the
Albumin.
__________23.The thin membrane located just inside the shell
___________24.The hard protective covering of the Egg (Calcium Carbonate)
___________25.covering/protection of the egg from
any bacteria or contaminants from the environment.
___________26.a method of preparing food that uses dry heat,
typically in an oven, but can also be done in hot ashes,
or on hot stones.

______________27.slowly cooks small pieces of food with a small quantity of liquid in an open or covered pan
on top of the stove or in the oven.
_____________28.Using of herbs and spices to contribute bright color, great taste and wonderful
Aroma.
_____________29.Cooking thin pieces of food to direct heat.
____________30.Gently simmering ingredients in water or a flavorful liquid such as broth, vinegar, or
juice until they are cooked through and tender.
____________31.Uses dry heat of an oven to slowly cook larger pieces of food. Could be in
an oven or open fire.
_____________32.Rapidly cooks relatively small or thin pieces of food.
______________33.Considered to be one of the simplest cooking techniques.
____________34.Rapid cooking of food in a frying pan and usually small, uniform sized pieces of food.
35.___________ is the the presence of harmful substances in food.

1-meat
2-offal
3-15 to 20
4-50-70
5-Pork
6-veal
7-beef
8-venison
9-carabeef
10-chevon
11-lamb
12-mutton
13-Tender cuts\
14-collagen
15-less tender cuts
16-tough cuts
17-GERMINAL DISK (BLASTODERM)
18-THE VITELLINE MEMBRANE OR VITELLINE
19-air cell
20-chalaza
21-GERMINAL DISC
22-INNER SHELL MEMBRANE
23-OUTER SHELL MEMBRANE
24-SHELL
25-CUTICLE OR BLOOM
26-Baking
27-Braising
28-Enhancing

29-Grilling and Broiling

30-poaching
31-roasting
32-sauteing
33-steaming
34-STIR-FRYING
35-CONTAMINATION